Kadhi is a great comfort food to serve with steamed rice or khichdi/pulao. As compared to Gujarati Kadhi, this dahi ki kadhi has a thick consistency. This recipe gets ready quickly and is great to serve with any rice dish.
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1.5cupsbuttermilkfor preparing buttermilk, take curd and water in equal proportions
1.5tablespoonbesan / gram flour / chickpea flour
½teaspoonturmeric / haldi
½teaspoondhaniya + jeera powder
salt to taste
small bunch of coriander leavesfinely chopped
For the tempering:
1.5teaspoonoil
1broken dry red chillidesseded
¼teaspoonrai/mustard seeds
¼teaspooncumin seeds/jeera
1green chilicut into 2 pieces or chopped
¼teaspoonhing/asafoetida
4-5methi dana / fenugreek seeds
8-10curry leaves
Instructions
In a wide bowl combine besan and ½ cup buttermilk. Whisk well to form a lump free batter. Now add remaining 1 cup buttermilk, turmeric and salt and mix well.
For the tempering, heat oil in a pan, add dry red chilli and mustard seeds.
Once seeds crackle, add cumin seeds, green chilli, methi dana, curry leaves and hing. Mix well. If you notice that the flame is too high, switch it off for a few minutes.
Now add besan-buttermilk batter and stir. Boil for 5 minutes. You will notice that kadhi has started becoming thick. Now add dhaniya + jeera powder and boil for 2 minutes.
You can adjust the consistency of kadhi as per your preference.
Switch off the flame and add chopped coriander leaves. Serve dahi kadhi with steamed rice or phulka rotis.