Smooth and Delicious Kadhi Recipe
Unlock the secret to incredibly smooth and flavourful Kadhi! Forget grainy textures and bland tastes.
Ingredients
- 500 ml Taak / Chhas / Buttermilk (made from yogurt)
- 2 tbsp Besan / Gram Flour
- 2,1/2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- 7-8 Garlic Cloves
- 1/2 tsp Fenugreek Seeds
- 1 tbsp Ginger, Green Chilli Paste
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- Water
- Salt to taste
- 1 tsp Sugar (or jaggery)
- Coriander Leaves
Instructions
- In a bowl, add the buttermilk and gram flour. Whisk well to ensure there are no lumps.
- Heat ghee in a kadai.
- Once the ghee is hot, add mustard seeds and cumin seeds.
- When the mustard seeds splutter, add curry leaves and crushed garlic cloves.
- Saute the garlic until it slightly changes colour.
- Add fenugreek seeds, mix well and add ginger-green chilli paste. Saute for about a minute.
- Add asafoetida and turmeric powder. Mix well.
- Pour in the buttermilk and gram flour mixture.
- Add water according to your desired consistency.
- Add salt and sugar (or jaggery). Mix well.
- Cook on medium heat, stirring continuously until the Kadhi comes to a boil. Stirring prevents it from curdling.
- Once it starts boiling, reduce the heat to low and let it simmer for some time, stirring occasionally. Add coriander leaves.
- The Kadhi is ready when it reaches your desired consistency.
- Serve hot with rice, nachni bhakri, or jowar bhakri.