Dogri Kadhi
Veg
Thin mustard oil yogurt-gram flour kadhi — a tart, turmeric-yellow kadhi made with sour yogurt and chickpea flour, tempered in mustard oil with fenugreek seeds, dried red chilli, and asafoetida. Thinner and more sour than the Punjabi kadhi pakoda (no pakodas in the everyday version), eaten poured over rice at lunch. The mustard oil tempering gives it a sharper, more pungent character than the ghee-tempered kadhis of Rajasthan.
Cuisines
Dogri
Best for
Lunch
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Gram Flour |
|
2 cups | Water |
|
1 cup | Yogurt , plain |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Salt |
|
1 tablespoon | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
2 | Red Chili , dried |
|
1 teaspoon | Ginger , grated |
|
1 teaspoon | Fenugreek Seed |
|
1 tablespoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 In a large bowl, mix the gram flour, yogurt, turmeric powder, and salt with water to form a smooth batter.
- 2 Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida.
- 3 Once the seeds splutter, add dried red chilies and grated ginger. Sauté for a minute.
- 4 Add the gram flour mixture to the pan, stirring continuously to avoid lumps.
- 5 Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally.
- 6 Add coriander powder and red chili powder, and continue to cook for another 5 minutes until the kadhi thickens.
- 7 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a tempering of ghee, cumin seeds, and red chilies just before serving.