Kadhi / Kadi – Ingredients, Method of Cooking

Kadhi / Kadi is one of the Gujarati soup. It is generally eaten with the roti or khichdi.
It is made with besan, garlic, kasurimethi and many more things. We can also add the vegetables, which also makes the kadi even more delicious.

Kadi

Ingredients for making Kadhi /Kadi

  • 1 tablespoon Oil
  • 3 cup Buttermilk (Chaas)
  • 1 tablespoon Besan (Chanaflour)
  • 1 Dry Red chilli
  • 2 Cloves (Lavang/Laung)
  • 1 teaspoon Mustard seeds (Rai)
  • 1 teaspoon Cumin seeds (Jeera)
  • 4-5 Curry leaves (Kadi patta)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 sliced medium size Onion
  • Jaggery (Gud) as per the requirement
  • 1 teaspoon Kasurimethi (Dry Fenugreek leaves)
  • 1 tablespoon Coriander leaves (Dhania)
  • 1 teaspoon Lemon juice
  • a pinch of Asafoetida (Hing)

Ingredients for grounding to a fine paste

  • 1 Tomato
  • 1 Green chilli
  • 2-3 Garlic cloves

Method for making Kadhi / Kadi

  • Grind tomato, green chilli and garlic to a fine paste.
  • Take a pan. Heat oil. Now add the dry red chilli and cloves.
  • After sometime add mustard seeds. When they crackle, add cumin seeds, asafoetida, curry leaves and then the tomato paste.
  • Saute for sometime and add the sliced onions.
  • Fry for sometime and then add the buttermilk which is nicely mixed with the besan (it makes the buttermilk thicker). See that the buttermilk, which is used is free from the lumps.
  • Saute cotinuously, till it comes to boil.
  • Now add the turmeric powder and kasuri methi. Add the lemon juice and jaggery. Mix well.
  • Lastly add the coriander leaves and serve hot.

Tips

  • We can use sugar instead of jaggery.
  • Add coriander leaves only before serving, which gives the fresh flavor of the coriander.
  • We can also take turmeric powder as an optional.
  • Green chillies can be substituted with the red chilli powder. this will ofcourse change the taste of the kadi, but it tastes delicious.

 

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