Sadi Kadhi Recipe by Vari Shah 281 days ago

Sadi Kadhi
Curd curry is a delicious accompaniment with rice. Tempering of the flour-based yogurt derives the flavours. It is a perfect base for variations

Preparation

  1. In a pan, whisk curds, gram flour and water to a smooth liquid. Add rest of the ingredients.
  2. On a low flame, put kadhi to boil. Stir continuously till it thickens. No lumps should be formed.
  3. On a low flame, heat oil in a ladle for tempering. Add the fenugreek and mustard seeds. As they crackle, add the cinnamons, cloves, cumin seeds and asafoetida. Pour over the boiling kadhi.
  4. Stir. Simmer for 10-12 minutes.
  5. Garnish and serve hot.

  1. In a pan, whisk curds and water to a smooth mixture.
  2. Add little salt. On a low flame, warm it for a minute. Remove pan from the fire.
  3. In a bowl mix gram flour in little water.
  4. Gently pour it to the warm curd mixture. Whisk well.
  5. No lumps should be formed. Add rest of the ingredients.

    Additional Note
  • Meethi Kadhi
    Method remains the same.
    Add jaggery or sugar with rest of the ingredients: Step I

 

Leave a reply

One click login with:

 

Your email address will not be published.

Serves : 6
Ready In : 20 Minutes
Level :
Tithi :
Tastes :
Cuisine :
~ INGREDIENTS ~
    For Sadi Kadhi
  1. 2 cups Curds (boiled till 100° C)
  2. 3 tablespoons Bengal Gram Flour (approx.)
  3. 5 cups Water
  4. 1/4 teaspoon Red Chili Powder
  5. 1 tablespoon dhana-jeera powder (opt.)
  6. 1/4 teaspoon Turmeric Powder (opt.)
  7. 3 Green Chillies (slit - deseeded) or
  8. 3-4 whole Red Chillies (boria)
  9. 5-6 curry leaves
  10. Salt to taste
  11. For the Tempering
  12. 1 tablespoon oil or ghee
  13. 1/2 teaspoon fenugreek seeds (optional)
  14. 1/2 teaspoon mustard seeds
  15. 3/4 teaspoon cumin seeds
  16. 3-5 cloves
  17. 3 cinnamon sticks
  18. pinch of asafoetida
  19. To Garnish
  20. optional coriander leaves (finely cut)
  21. Meethi Kadhi
  22. 1/4 cup jaggery or 3 tablespoons sugar (to individual taste)
  23. Rest of ingredients remains the same.

Related Recipes

  1. Tuvar Dal
  2. Osaman

Share


    Print Friendly