Kadi

Kadi

There are many forms of kadi from different places in India…this is the way my Mom makes and she learned it when they were living in Delhi. It is so simple to make and goes very well with rice dishes and rotis. The taste of this dish can be easily altered and enhanced by adding different vegetables of our choice. The most popular variety of this dish is kadi pakoda…which deserves a post completely dedicated to it. I will try to document it soon and post it. This is the way to make simple kadi…

 

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Take two cups of curds, add two tbsps. of besan(chickpea flour) and mix well. Add two cups of water and keep it aside.

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Add the tempering with urad daal, red chillies, mustard seeds, jeera,hing and curry leaves. Once mustard seeds starts to splatter add few slit green chillies.

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Add one chopped onion and fry until translucent.

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Add tomatoes, salt, turmeric and cook until it becomes soft.

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Add prepared curds and besan mixture to this and let it come to boil.

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Let it simmer for 5 minutes on low heat and switch off the stove.

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Kadi is ready to be served with rice or rotis.

 

Ingredeints:

Curds                    –                              2 cups

Besan                    –                              2 tbsps

water                    –                              about 2 cups( increase or decrease according to your preference)

Onion                    –                              1 medium

Tomato                  –                              1 medium

Green chillies     –                              3 to 6 (according to your taste)

Tempering:

Blackgram dal (urad dal)                – 1 tsp

Mustard seeds                                  – 1 tsp

Cumin (jeera)                                   – 1 tsp

Red chilli                                             – 1(break into few pieces)

Curry leaves                                      – a few

Hing (Inguva)                                    – a pinch

Method:

  • Take two cups of curds, add two tbsps. of besan (chickpea flour) and mix well. Add two cups of water and keep it aside.
  • Add the tempering with urad daal, red chillies, mustard seeds, jeera, hing and curry leaves. Once mustard seeds starts to splatter add few slit green chillies.
  • Add one chopped onion and fry until translucent.
  • Add tomatoes, salt, turmeric and cook until it becomes soft. Chilli powder can be added if extra spiciness is preferred.
  • Add prepared curds and besan mixture to this and let it come to boil. If this feels too thick, add some water.
  • Let it simmer for 5 minutes on low heat and switch off the stove.
  • Enjoy!!

Serving Suggestion: Serve with hot rice or rotis.

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