Vegetable Kadhi

Vegetable Kadhi

 

Ingredients For the Kadhi:

• Slightly sour curd 1/2 kg
• Gram flour 2 tbsp
• Turmeric 1/2 tsp
• Garlic paste 1 tsp
• Fenugreek seeds a pinch
• Small dried red chilies few
• Salt to taste
• Oil 2 tbsp

For the Vegetables:

• Potato (cubed) 1
• Onion (diced) 1
• Carrot (diced) 1
• Beans (chopped) a handful
• Mustard seeds 1 tsp
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Cumin powder 1 tsp
• Fennel powder 1 tsp
• Green chilies 2-3
• Button red chillies 2-3
• Curry leaves few
• Oil as required

Method:

• Blend curd, gram flour with 1-1/2 liters water adding salt, turmeric and garlic paste. Make sure there are no lumps. Heat oil; add fenugreek seeds and chillies and very little water. This helps as when you add the kadhi mixture it doesn't heat up and curdle. Now add curd mixture and simmer, stir continuously till it comes to a gentle boil. This point onwards your kadhi will not curdle and can cook gently on its own while you prepare the vegetables. 
• To prepare vegetables, heat oil, splutter mustard seeds along with curry leaves, and then add ginger garlic pastes and the onions. Cook for 2 minutes till onions begin to get limp, then add all the other ingredients except the fennel and cook till vegetables are done. Bring kadhi to a gentle boil, add the vegetables, and allow them to simmer for 4-5 minutes till flavors blend. Add fennel powder and serve with boiled white rice or khichri.