Kadhi is a traditional North Indian dish. It is a spicy yogurt based soup which usually contains fried besan pakoras and is eaten with rice or chappatis. Gujarati Kadhi differs from the north Indian variety as it is sweeter, eaten without pakoras and is a slightly thinner consistency. This variety of Kadhi is fat free and the only oil added is when preparing the tadka for the dish. Got this version of Kadhi from a friend (thanks Mayuresh) and tried it last night and it turned out to be quite tasty, even without the excessive use of oil or regular dahi (as opposed to fat free dahi which is used in this recipe). Enjoy :)
Ingredients:
2 cups fat free dahi or yogurt or curd
1 cup water
2 tsps cumin seeds
1 tsp rai, mustard seeds
4-5 curry leaves
5-6 cloves of garlic chopped
1" ginger peeled and chopped
1/2 tsp haldi or turmeric powder
1/4 cup cilantro finely chopped
1 tsp oil
Salt to taste
Method:
1. Mix dahi and water in a bowl.
2. Add haldi and mix.
3. Add chopped cilantro and salt and mix.
4. Prepare tadka in a small pan, add oil and heat.
5. Add rai, cumin seeds and leave to splutter.
6. Add curry leaves, ginger and garlic and stir.
7. Pour tadka into the dahi and water mixture and mix. Taste and add salt if necessary.
This dish can be eaten with rice and Black eyed peas...recipe for Black eyed peas is next.
Its tastier because of using home made yogurt rather than processed yogurt. How did you make the yogurt at home?
ReplyDeletewell I don't know how Swaths made the yogurt at home, but one of my Aunts showed me this neat trick to making yogurt at home. She used evaporated milk and just added a couple drops of lime juice to it , kept stirring it with a fork and the evaporated milk became dahi!!! There is no specified measurement you just use enough lime juice to "sour" the milk.
ReplyDeleteHey Sangeeta actually that isn't dahi.. that is one step in the process to making cottage cheese. I know that in trinidad over time that is what is known as dahi but it is not dahi.
ReplyDeleteHere is how you can make dahi. Buy a small container of plain yogurt from the grocery store. Take lukewarm milk in a container and stir a spoonful of the store bought yogurt into the milk. Cover and keep in a warm place eg. oven with the oven light on or in trinidad because its warm, the kitchen counter will work.Leave it overnight and the next day it would have formed into dahi. Refridgerate and use whenever necessary. Repeat the same process for making the next batch using a spoonful of yogurt(this time you can use the one that you made at home) each time.
When you add lime juice to milk, you are breaking the milk and that can then be strained and used to make cottage cheese or paneer.
ReplyDeletelol...misconceptions huh! thanks for the tips!
ReplyDeleteglad to be of assistance :)
ReplyDeleteSwathi, your recipe maybe missing besan/gram flour...???
ReplyDeleteAnju this particular recipe doesn't use Besan. thanks for the comment.
ReplyDelete