Serving Size: 3 potion
Cooking Time: 40 minutes
Ingredients:
- 1 cup Vegan Curd
- 1/4 cup Besan or Gram Flour
- 1/2 tsp Red Chilli & Turmeric Powder
- 4 cups Water
- 1 tsp Mustard & Cumin Seeds
- 1/2 tsp Fennel Seeds
- 1/4 tsp Methi Seeds
- 1 Bay Leaf
- 3-4 Cloves
- 2 pods Cardamom
- 1 sprig of Curry Leaves
- 1/4 tsp Asafoetida
- 2 Green Chillies, slit
- 1/2 inch Ginger, grated
Tempering:
- 1/8 tsp Mustard Seeds
- 1 dry Red Chilli
- 1 sprig Curry Leaves
- 1/2 inch Ginger grated
- Pinch of Asafoetida
Cooking Method:
- In a mixing bowl whisk together curd, besan flour, red chilli powder, turmeric powder and salt. Ensure there are no lumps. Add in 4 cups water mix and set aside.
- Pre-heat a pan, add mustard seeds, cumin seeds, fennel seeds, methi seeds, bay leaf, cloves, cardamom, curry leaves, ginger, green chilli and asafoetida. Saute them.
- Once the ingredients are well sautéed, add in the besan/ curd mix to the pan. Stir the ingredients till the kadhi comes to a boil. Cook the kadhi on medium flame for 20 minutes.
- To a small frying pan add in all the tempering ingredients and transfer the tempering to the kadhi.
- Serve the kadhi hot with brown or red rice.
Note: Add a bowl of salad before the Meal.
