Friday, 8 July 2011

Dahi Kadi

My Friend makes the best Kadi and I have seen her many times cooking it with a lot of love and care.I have also cooked her version and that too comes out great.  In fact, it came out so well and tasted lip smackingly yum......

1 ½ cup thick sour Yoghurt
¾ cup Gram flour (besan)
1 tsp Ginger grated
2 whole Red Chilies
Curry Leaves
½ tsp.each  Mustard seeds / cumin seeds
½  tsp. haldi
1 pinch hing
½ tsp. Coriander leaves finely chopped
Blend the curd, besan, ginger, salt & make a fine paste.
In a kadhai heat 2 tsp oil and add the mustard / cumin seeds and allow to splutter. Add curry leaves, red chillies, hing, & haldi.
Sauté for a minute.Add the blended curd & stir continuously . Then add 1cup of water .Let it boil & stir continuously so that it doesn’t stick to the bottom.Simmer for 10-15 minutes .The indication to stop cooking is when the kadhi is boiling.The consistency should be rather light.switch off the flame & garnish with chopped coriander leaves. Serve hot with rice or roti.

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