I had my best friend and her family over for dinner last week. I usually make dishes that are commonly known to avoid awkwardness.
So this time too, I made chhole and poori along with simple dal khichdi. I love to pair my humble looking khichdi with a kickass Kadhi. My way of Kadhi includes lot of ginger and sweet-ish-sour taste.
The moment I served Kadhi this way, my friend was smitten. She loved the taste and the creamy texture. And most surprising thing was, she was having it for the first time. WOW!
That day, before leaving she noted down my recipe and made it the next day. She and her husband couldn’t stop raving about it. 😀
So I thought, I could share it with you guys. Because, you know, you guys are my best friends too <3
You can see some of my favorite recipes to pair with Kadhi at the end of the post.
Over the years, I have learned few tips that I would like to share.
- Make sure the curd you are using has sour taste. This just increases the taste 10 times.
- The underlying flavor that should come out is the ginger flavor. So if you feel the ginger flavor is low, feel free to add more ginger. More the merrier, you see.
- If kadhi is kept for a long time, it tends to become thick and paste-y. So add little water and boil again.
- Do not store the kadhi at room temperature for long time. Keep it refrigerated.
- When you add the besan-yogurt mix, keep an eye on the consistency. The gram flour has the tendency to thicken and become lumpy. Add water immediately and keep stirring.
- The kadhi recipe that I am sharing is slightly sweet. Make sure you add little more sugar. This will bring out the perfect balance of sweet and sour kadhi. If you don’t like, feel free to skip the sugar altogether.
Making Kadhi – step by step
- Take a deep bowl and add 1/2 cup besan(gram flour) and 1 cup sour curd (greek yogurt works fine too). Add 1 cup water to the bowl and whisk until there are no lumps.
- Add 1 tsp of sugar and 2 tsp salt to the bowl and mix well. Check taste and adjust if needed.
- Heat a deep wok on medium flame and add oil.
- Once the oil is hot, add 1 tsp each of cumin seeds and mustard seeds to the oil.
- Let the seeds crackle, then add slit chilies, curry leaves, 2 tsp grated ginger and pinch of hing.
- Lower the flame and add tsp of turmeric and immediately add the curd-besan mix.
- Mix everything well and add another cup of water. (if you feel it’s too thick, you can add another 1/2 cup of water to make it runny)
- Add finely chopped coriander and adjust taste.
- Bring it to a rolling bowl and then turn off the flame.
- Serve hot. with hot rice.
- 1 cup thick yogurt/curd
- 1/2 cup gram flour/besan
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 4-5 curry leaves
- 2 tsp ginger finely grated
- 4-5 green chilies
- 2 tsp sugar
- 1 tsp salt or as per taste
- 1 tsp turmeric
- finely chopped coriander/cilantro
- 2 cups water
- Take a mixing bowl and add 1 cup of yogurt.
- Add gram flour/besan to the yogurt and mix until smooth without lumps.
- Add 1 cup water, salt and sugar. Mix well.
- Heat a deep wok on medium flame.
- Add 2 tbsp oil and let it heat. Then add mustard seeds and cumin seeds.
- Let the seeds crackle then add chilies, curry leaves, grated ginger and pinch of hing.
- Give it a mix and then add turmeric. Immediately add yogurt-besan paste.
- Add 1 cup of water and mix well.
- Bring kadhi to rolling boil. Adjust salt and sugar if required.
- Add chopped coriander/cilantro to the kadhi.
- Once the kadhi comes to rolling boil, turn off the flame and serve immediately.
I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.
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