Butter milk that is lightly spiced and tempered with cumin seeds, hing powder is light and easy to digest. Subtle flavours but a great accompaniment with Rice and Roti too if you prefer. Especially when paired with the Masala Khichadi (Click here for recipe) takes the humble meal to a totally different level .The Khichdi-kadhi combination is one of the best comfort foods in Maharashtrian cuisine. Sharing with you all my very simple recipe which is popular amongst my family and friends.
INGREDIENTS :
Buttermilk 2 to 3 bowls (Prepared by adding water to curds and whisking it) Not very watery consistency .
Besan or gram flour 1 Tbsp
Cloves 6 to 8
Pepper corns 8 to 10
Cinammon stick 2 inches
Jaggery or Gur 2 tsp
Ginger 1 inch piece
Salt to taste
FOR THE TADKA/PHODANI
Oil 1 Tbsp for Tadka
pinch of hing powder/ asafoetida
cumin seeds 1 tsp
Few curry leaves
Green chillies 2 chopped or slit lengthwise
METHOD :
1. In a pan take the buttermilk . It should be of a pourable consistency but not watery.
2. Add the gram flour (Besan) to this and whisk well. This prevents the kadhi from curdling upon boiling .
3. Add the rest of the ingredients mentioned above except those for the tadka or phodani.
4. Mix well again and keep aside.
5. In a small wok or kadai , prepare the tadka. Heat the Oil .
6. When Oil is Hot , first add the cumin seeds stir a bit.
7. Now add chillies, curry leaves and hing powder.
8. Switch of heat . Pour the tadka over the buttermilk n spice mixture . Mix well.
9. Keep on low heat and bring it to a boil. The jaggery will melt when the kadhi boils and will mix well with it.
10. Garnish with finely chopped coriander leaves.
11. Serve hot with Khichadi (Click here for recipe) or Steamed rice.
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