DAHI KADHI (Maharashtrian/ Gujarati Style)

INGREDIENTS

FOR KADHI:

· 1 CUP CURD / YOGURT, SOUR

· ¼ CUP BESAN / GRAM FLOUR / CHICKPEA FLOUR

· ½ TSP TURMERIC / HALDI

· ½ TSP KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

· 3 CUP WATER

· 1 GREEN CHILLI, SLIT

· ¾ TSP SALT

· 2 TBSP CORIANDER, FINELY CHOPPED

FOR TEMPERING:

· 2 TBSP OIL

· 1 TSP MUSTARD / RAI

· ½ TSP CUMIN / JEERA

· ¼ TSP METHI / FENUGREEK SEEDS

· PINCH OF HING / ASAFOETIDA

· FEW CURRY LEAVES

· 2 DRIED RED CHILLI

· ¼ TSP TURMERIC / HALDI

· ¼ TSP KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

· HALF TBSP SUGAR

INSTRUCTIONS

1. FIRSTLY, IN A LARGE MIXING BOWL TAKE 1 CUP SOUR CURD AND ¼ CUP BESAN.

2. ALSO ADD ½ TSP TURMERIC AND ½ TSP CHILLI POWDER.


3. WHISK SMOOTH.


4. ADDITIONALLY ADD 3 CUP WATER AND WHISK WELL.


5. POUR THE BESAN MIXTURE INTO LARGE KADAI KEEPING FLAME ON LOW.


6. KEEPING THE FLAME ON LOW, STIR FOR 5 MINUTES.


7. ONCE THE KADHI COMES TO A BOIL ADD IN 1 GREEN CHILLI, HALF TBSP SUGAR AND ¾ TSP SALT. MIX WELL.


8. CONTINUE TO BOIL FOR 15-20 MINUTES ON MEDIUM FLAME STIRRING OCCASIONALLY.


9. NOW PREPARE THE TEMPERING BY HEATING 2 TBSP OIL.


10. ONCE THE OIL TURNS HOT, ADD IN 1 TSP MUSTARD, ½ TSP CUMIN, ¼ TSP METHI, PINCH OF HING, FEW CURRY LEAVES AND 2 DRIED RED CHILLI.


11. ALSO ADD ¼ TSP TURMERIC AND ¼ TSP CHILLI POWDER. ALLOW TO SPLUTTER.


12. NOW POUR THE TEMPERING OVER KADHI.


13. ALSO ADD 2 TBSP CORIANDER LEAVES AND MIX WELL.


14. FINALLY SERVE DAHI KADHI WITH HOT STEAMED RICE OR ROTI.

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