–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgets
1 Litre Curd (preferable sour curd)
–:Note: Keep fresh curd for 7-8 hours (un-refridgerated) or add 2-3 teaspoon lime juice to the mixture)
7-8 Tbspoon Chickpea flour (Besan in Hindi)
1 Table spoon ginger-garlic paste. (Preferably fresh)
4-5 finely chopped medium sized green chilies (adjust if you need less spicy)
15-20 fresh curry leaves
–Note: I love curry leaves so I took this much, if you dont like reduce to 8-10 but dont reduce further 🙂
1/2 Teaspoon red chilli powder. (Absolutely no issues if you skip it as already we will be using two other type of chillies)
1 Teaspoon coriander powder.
1 Teaspoon fenugreek seeds.
1 Teaspoon cumin seeds.
1 Teaspoon mustard seeds.
4-5 dry red chillies (adjust if you need less spicy)
2 pinches Asaefoiteda
Fresh coriander to garnish.
Water to adjust consistency
Oil 2 Table spoon
Salt to taste.
1. Add Chickpea flour (besan) to curd and whisk/beat properly. I would suggest,use blender or mixer so that besan and curd gets well blended. There should not be any lumps in this mixture.
2. Heat oil on a kadhai or a heavy bottomed vessel.
3. On high heat, first add fenugreek seeds. Let them crackle and change to light brownish color. (10-15 seconds a max)
Be careful here, because if the fenugreek seeds are under done then the kadhi will taste bitter, if over done, it will be bitter again.
4. Add cumin seeds and mustard seeds and let them crackle.
5. Add green chillies and curry leaves and saute for a minute or two, till the green chillies skin and curry leaves becomes whitish
6. Add asaefoeiteda and saute for 5 secs.
7. Reduce the flame to low, add ginger-garlic paste and fry for 2-3 minutes, or till the raw aroma of ginger-garlic goes off.
8. Add red-chilli powder and coriander powder and saute on low flame for 1-2 minutes.
9. Add the mixture of Chickpea flour and curd prepared in step 1 above, add water to adjust consistency.
10. Increase the flame to high and stir continously till the kadhi starts boiling.
11. Once kadhi starts boiling, add salt and reduce the flame and cook for 20-25 minutes, stirring continouly in between so that the
kadhi should not stick to the bottom. If you find that kadhi is becoming thick, add a little water to adjust consitency. But, when you add water, boil on medium heat for atleast 5 minutes more from that point.
12. Serve HOT (yes extreamly hot) along with pulao immediately.
Other options: Phulka, Mooli Paratha, Plain paratha, methi paratha, plain rice.
For pulao recipe, please visit the following link on the same blog.