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Saturday, September 30, 2017

Kadi Type 2

3/4 cup Bengal Gram flour / Kadle Hudi
2 cups sour Buttermilk
3 - 4 Green Chillies
1/2 inch sized Ginger
1 tsp Kasuri Methi / Dried fenugreek leaves
1 small Carrot
2 tsp grated Coconut
3 - 4 strands of Coriander leaves
Pinch of Turmeric powder
Salt to taste
3/4 tsp Mustard seeds
3/4 tsp Cumin seeds
10-12 Black Pepper seeds
2 broken Red Chillies
10 -12 Curry leaves
Big pinch of Asafoetida powder
1 tsp Butter

Grate the carrot, cut the green chillies, coriander leaves and mash the ginger as shown in the picture below.

Put Bengal gram flour, buttermilk, salt in a vessel and mix them well. 

Add around 2-3 cups of water, cut green chillies, mashed ginger pieces, grated carrot, kauri methi, grated coconut, turmeric powder in a vessel and bring them to boil.

Keep this in low flame for about 5 mins. Add water, salt, buttermilk if required. Add chopped coriander leaves and mix well.

Put butter, red chilly pieces, mustard seeds, cumin seeds, asafoetida powder in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kadi. Mix well before serving. It goes well with Rice, Chapathis, Paratas, etc.

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