Let's Eat Kadhi!
Nani -dadi ki recipes
Once again, it's time to revive our nani-dadi ki kahaniyan, nuskhe, and recipes. It's not for nothing that curd or kadhi is quintessential to every state in India. It is prepared in different ways and forms in different parts of India. In our endeavor to learn more about the recipes of traditional Indian kitchens, let's dig into the KADHI today. It's light on your tummy, delectable for the taste buds, and a favorite with everyone. Of course, it's one of the healthiest ways to enjoy a summer meal. I am CRAZY for Punjabi kadhi. My bhabhi (Kiranjeet Kaur) makes the best I have tasted thus far. Please share your kadhi recipe from your region. Whether you are from Punjab, Haryana, Gujarat, Tamil Nadu, Kerala, Andhra, or any Indian region/state, please bring to us your traditional Kadhi/Ambli recipe. Different regions different recipes - all are unique in their own way. The kadhi we make in Punjab is different from what I eat in Delhi. I love both versions.
I invited Healthy Recipes by Homemakers members to share their different kadhi entries. Here are two of them.
This post also reminds me of my friend Ritu Mendiratta's gatte ki kadhi, which is quite unique and yummy. One try is a must for kadhi lovers.
Jowar Kadhi by Vidya Arvind
Vidya is a homebaker and one of my favorite bakers. She runs her homebakery in Bangalore and deals in all things healthy. So if you are in Bangalore, you may order healthy baked goodies from Vidya. She excels in that department. You may reach out to her on her Fb page.
Here she comes with another innovative healthy recipe. This time it is a healthy jowar kadhi. Can you think of it?
1 cup thick curd
1tbsp jowar flour
Salt to taste
Pinch of hing
|no onion no garlic jowar kadhi recipe by Vidya Arvind|
Mix all the above in a mixer and set aside
Take jeera , methi dana, finely chopped methi leaves, small cinnamon, one clove and one red chilly and saute it well with curry leaves.
Add the curd gravy to this and add in a pinch of jeera and garam masala.. let it boil till it thickens.. Garnish with coriander.
Desi ghee is important and pinch of hing too!!
Bhindi kadhi recipe by Hiral Gosalia
|Gujarati bhindi kadhi recipe by Hiral Gosalia|
Ingredients for bhindi sabzi
200gms of bhindi
2 tsp of oil
1/4 tsp haldi
1 tsp dhania powder
1tsp red chilli powder
1 tsp salt
Ingredients for kadhi
2 tbsp ghee
400 grams dahi
8-10 curry patta
2 tsp hara dhania
1/2 tsp haldi powder
1/2 tsp red chilli powder
1 tsp dhania powder
1.5 tsp salt
400 ml water
Method for sabzi
1. Heat oil in a kadhai.
2.Add a pinch of hing.
Now add thinly chopped bhindi.
Mix it and allow it to cook with stirring in between.
3. When it is fully cooked(nearly 8-10min) add salt, red chilli powder, haldi powder and dhania powder. Don't add salt before or else sabzi will become sticky.
4.Mix it and cook it for another 2min so that all spices blend with bhindi. Remove from flame .
Method 1. whisk yogurt till smooth. add besan & whisk to mix well. add water & mix again to make smooth mixture
2.add dhania powder, salt & haldi powder.
3. Boil it for 8 to 10 minutes with continuous stirring.
4. check salt & add if needed.
5. once mixture comes to a boil, reduce heat to low, cook till besan gets cooked well & the desired consistency is reached.
6.Now add the bhindi sabzi and cook for another 5-7minutes.
7. Now time for tadka, heat ghee/ oil. Add jeera. Once it splutters, add 1/4 tsp of hing, kadi patta and red chilli powder. Pour this tadka on kadhi. Stir it.
8.Add hara dhania in kadhi and cook kadhi for 1min. Remove it from the heat and serve hot with rice or roti or eat it alone. Enjoy.
Note: 1. I use fresh dahi for kadhi as I don't like sour taste.
2. I add 1/2 tsp jaggery powder as my kids like sweet sour taste.
3. In the same way, I make baingan kadhi. Add baingan sabzi instead of bhindi sabzi.
Parshotam Aunty's Special Lobia Kadhi Recipe
Everyone is familiar with pakoda kadhi, veg kadhi but how many have tasted lobia kadhi. Do try once
1 medium catori curd
1/2 catori lobia (soaked in warm water for 1hr)
4-5t sp besan
1/2sp methi dana
1/2sp coriander seeds
1/2 sp jeera
1/2 sp red chilli pd
1/2 sp haldi
Salt to taste
small piece of ginger
1 gr chilli
1tb sp mustard oil
Few curry leaves, Coriander leaves for garnish
How to make lobia kadhi
Heat oil in a pressure cooker.
add methi dana, coriander seeds, jeera be careful not to burn
now add crushed garlic, ginger & gr chilli
add lobia & haldi, red chilli powder, salt and mix
add 1/1/2 cup water cook for 4 whistles
open the lid & check if lobia has turned soft.
In a bowl, take curd & churn it add besan, water & blend nicely
add this to lobia sabji & cook for 1/2hr on low to medium heat just like normal kadhi.
When done transfer to a bowl garnish with chopped coriander leaves, enjoy with rice.
(if kadhi is less sour add 1sp of lemon juice before switching off the heat)