Tuesday, July 15, 2008


This is a comfort food which can be prepared in a jiffy. It is great to also just sip it like soup on a cold day. It goes well with rice or pulao. My husband prepares this with vatana bhat. My husband loves ginger and adds it in this Kadhi, but if you don't like it you can skip it.

2 cups curd
2 tablespoon besan (chickpea flour)\
2 green chilies
1/2 teaspoon grated ginger (optional)
1 teaspoon mustard seeds
5 pinches asafoetida
1/2 teaspoon turmeric powder
1 teaspoon oil
salt for taste
8-9 curry leaves (optional)
coriander leaves or cilantro for garnishing


Mix curd, ginger and besan so that there are no lumps. Add water as per desired consistency. Heat the mixture till it comes to a boil. In a seasoning pan and oil and mustard seeds. When the seeds splutter, add asafoetida, turmeric powder, chopped chilies and curry leaves. Add this to the kadhi. Add salt as per taste. Serve with khichidi, rice or peas pulao .

Preparation time: 30 minutes
Serves: 3-4

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