Perfect Comfort Food for Any Occasion - Kadhi & Khichdi

Kadhi, a popular dish, started in Rajasthan and spread to Gujarat, Sindh, and other states. Despite Punjabis' love for Kadhi, its roots can be traced back to Rajasthan. It's fascinating how eating traditions evolve and travel through time.

History of Kadhi

Prep Time: 5 MINUTS

1 cup - Yogurt / Curd 2 tbsp - Gram flour / Besan ½ tbsp - Ginger garlic paste 1 tbsp - Sugar (or according to your taste preference) 2 cups - Water 1 tbsp - Oil / Ghee 1 tbsp - Mustard seeds 1 tbsp - Cumin seeds ¼ tsp - Fenugreek seeds / Methi 3 - Cloves 1 inch- Cinnamon 1-2 Dried red chili (broken and deseeded) Pinch of Asafoetida / Hing 4-5 Curry leaves 2 Chili (Substitute of red chili) Salt as per taste Finely chopped Coriander for Garnishing

Cook Time: 15 MINUTS


Step 1

1 cup yoghurt, 3 tbsp gramme flour (besan), 12 tsp ginger garlic paste, and 2 cups water in a large mixing basin. 

Step 2

Blend or whisk the mixture until it becomes smooth and free of lumps. Set the mixture aside.

Step 3

1 tbsp oil, 12 tsp cumin seeds, 12 tsp mustard seeds, 14 tsp methi, 1 dried red chilli, 3 cloves, 1 cinnamon stick, 2 chilli, a pinch of hing, and curry leaves in a Kadai. Allow them to sputter and infuse with flavour.

Step 4

Gently pour the yogurt mixture into the Kadai and stir well over medium to low heat.

Step 5

Stir over low heat for 5-8 minutes until it boils. Cook until the raw besan taste is gone.

Step 6

Add 1 tsp sugar and ¾ tsp salt (or adjust to taste). Stir continuously over low heat for a minute.

Step 7

Garnish with chopped coriander and serve the kadhi alongside steamed rice.

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