Curd has been an integral part of the meal since childhood. The benefits of curd are many and it is a must to have in summers. It is healthy and can be used in many recipes. This fermented food is known all over the world. The unique nutritional value of curd is beneficial in many ways. Not only it enhances the taste of various foods, but curd also improves digestion and provides strength to bones and teeth.
Mom used to make ghee at home almost every fortnight and because of that, we use to have plenty of buttermilk. Maa, use to make so many varieties of kadhi that we fell in love with the dish. From masoor dal kadhi to besan ki kadhi and from vegetable kadhi to sweet and sour kadhi, we had it all. After moving to the new city, I tried inculcating this “biweekly-kadhi-making” habit in our routine too. One tip or suggestion which I would like to share is that make kadhi or any such gravy for that matter, in an earthen pot and you will see the difference in its taste. Kadhi tastes absolutely delicious if you make it in an earthen pot. Delicious food items after being cooked should be served well too. After all, people eat with their eyes first.
Food on my plate should look good ?, and the aroma should reach my nostrils before the food reaches the taste buds is something that I have always believed in.
Kadhi chawal or kadhi Rice is one of the staples in our house, once a week it must be included in the meal plan.? There are so many variations of kadhi but this one is the easiest of all:
?Ingredients:
Besan/gram flour 1 cup
Veggies (grated Carrot?, capsicum, onion, Tomatoes?)
Curd+chanch, Coriander leaves
Spices (turmeric, salt)
Garlic cloves
?For tempering:
Rai/mustard seeds and cumin/Jeera
Oil/ghee
Curry leaves
Hing and Red whole chili
Preparation:
Mix around 150gm curd and 100ml chanch/buttermilk in a bowl, add besan and keep stirring (to avoid lumps, add small quantity at a time). Mix it well, add one cup of water, and leave it aside.
Heat two spoons of oil/ghee in a pan. Add hing, rai, curry leaves, and red whole chili. Let the mustard seed splutter. Now add garlic and then onion till it turns translucent, add turmeric/haldi… then add grated ?, capsicum, small pieces of tomatoes. At this point, if you like a little Spicer version of the kadhi then add slit green chili.
Saute all the veggies well and then pour the besan mix. Keep stirring the kadhi to avoid curdling of chanch/buttermilk.
Let it boil for 15 to 20 minutes and then add salt. Adding salt at a later stage helps in avoiding the curdling of buttermilk.
Let it simmer on a low heat for good 15 minutes. Add fresh coriander leaves and serve hot with rice or chapati. ❣️
If you liked reading this, then please do not forget to subscribe to our newsletter. Have you checked our parenting zone or Books Corner? Also, if you like my work, don’t forget to follow me on INSTAGRAM.
I was never a kadhi lover but now I love its in combination with rice. My husband also asks me to prepare for this in lunch.
Indian Cuisine never goes without curd it seems. Somehow or other we try to include it while marinating or as a side dish. Thanks for the Kadhi recipe.
For me and many North Indians, kadhi-chawal is comfort food. Something that we can eat while getting our hands messy and tongues lapping the tangy taste of kadhi. We make it somewhat similar but without the veggies.
Wow I live kadhi chawal and so do my kids. I loved this recipe and I am going to try and make it too. Looks very yummilicioius.
We love kadhi with chawal any day . Never used tomato and carrots in the recipe, gonna try it out.. This looks delicious .
I am drooling looking at the kadhi picture. It is so perfect. Loved the ingredients you have added. I will try this same recipe. I do make at home but your recipe seems more drool-worthy to me.
Kadhi in many ways is comfort food. The types of Kadhis are so wide. Love them all. Your recipe looks really interesting and healthy with lots of veggies, would love to try it.
I have the fondest childhood memories of hot kadhi chawal during winters. It was comfort food. My recipe is similar to yours, except I don’t add garlic.
Kadhi is my all time fav dish, I find the combo of kadhi chawal soulful. Never used tomato and carrots in the recipe, gonna try it out.. This looks mouth watering.
Wow this is a Kadhi with a twist for me as I don’t add veggies but would love to try this as my fiance is a big time kadhi lovers. I make twice to their a week.
I so love this. It is simple and fast. Since the school have started, some quick and easy recipes like this would be helpful. Thanks for the share.
I love kadhi so much and this vegetable khadhi looks do tempting, though my sister makes this but I have never tried, will now try it looks quite easy to cook.
Yum this is looking so tempting. my mother used to make matar kadhi a lot and it was my most favorite. i did not add veggies. your post is making me inspired to try this version. thanks for sharing this amazing recipe dear.
Ahaa! I am drolling over this besan kadhi recipe. Kadhi and rice are my all time favorites. Though I never tried having veggies into it, only simple besan bhajjiya I make to for it! Will surely try your way too!
Archana recently posted…Comment on Book Review: A2Z Of Common Diseases & Their Homeopathic Treatment By Dr. Surbhi Papanna by Archana
I am a kadhi lover. It’s a comfort food for me. I make it exactly the same way but I skip the veggies. your mention about homemade ghee brings my childhood memories. I never liked store bought ghee and homemade ghee became an essential part of my everyday cooking after marriage.
Enjoyed reading the article above!! Thanks for these tips, Nice and tasty recipe.
nice recipe
Thank you so much 🙂
kavita recently posted…How I Struggled And Won With Coronavirus During Pregnancy (Part 2)