Savor the warmth of winter with our delectable Hare Lehsun ki Kadhi recipe! This tangy and savory yogurt-based stew, infused with fresh green garlic and aromatic spices, is a true delight. Pair it with Bajra Doda and green chutney for a divine winter feast.
During winter, my mom always prepares this delicious Hare Lehsun ki Kadhi. The kitchen fills with the inviting aroma of fresh green garlic, ginger, and other spices as she makes the coarse ground masala.
We eagerly sit down to enjoy the kadhi with Bajra Doda, a type of bread made from millet, along with some green chutney on the side. The combination of the warm kadhi, wholesome bajra doda, and the sweet touch of gud (jaggery) creates a divine meal that brings comfort and joy to our winter evenings.
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About Hare Lehsun Ki Kadhi
Hare Lehsun ki Kadhi is a flavorful Indian dish that features a coarse ground masala made from fresh green garlic, green chili, ginger, cilantro stalks, and garlic cloves.
This aromatic masala is then incorporated into a traditional kadhi, a spiced yogurt-based soup or stew, resulting in a dish that is both tangy and savory.
The kadhi is often served with steamed rice or Indian bread and is known for its distinctive taste, combining the unique flavors of green garlic and other aromatic ingredients.
Ingredients For Hare Lehsun Ki Kadhi
Here's a brief description of the main ingredients for both the coarse ground masala and the Hare Lehsun ki Kadhi:
Coarse Ground Masala Ingredients:
- Fresh Green Garlic: Young garlic plants with green stalks and bulbs, providing a mild and fresh garlic flavor.
- Green Chilies: Fresh, vibrant green chili peppers for a spicy kick.
- Ginger: A pungent and aromatic, adds warmth and depth to the masala.
- Cilantro Stalks: Stalks of fresh cilantro (coriander) with a robust flavor, adding a herbaceous and citrusy note.
- Garlic Cloves: Additional garlic cloves for an intensified garlic flavor in the masala.
Hare Lehsun ki Kadhi Ingredients:
- Coarse Ground Masala: The freshly prepared mixture of green garlic, green chilies, ginger, cilantro stalks, and garlic cloves, ground to a coarse texture.
- Yogurt: Whisked yogurt providing a creamy and tangy base for the kadhi.
- Gram Flour (Besan): Chickpea flour used to thicken the kadhi and add a nutty flavor.
- Turmeric Powder: A bright yellow spice for color and a warm, earthy flavor.
- Salt: To enhance the overall taste of the kadhi.
For First Tempering:
- Oil or Ghee: Used for sautéing and adding richness to the tempering.
- Mustard Seeds: Tiny seeds that pop during tempering, providing a mild nutty flavor.
- Cumin Seeds: Small, aromatic seeds contributing a warm and slightly citrusy flavor.
- Coriander Seeds: Slightly crushed using mortar and pestle, adds warmth and flavor to the kadhi.
- Fenugreek Seeds: Seeds with a slightly bitter taste, adding depth to the tempering.
For Second Tempering:
- Oil or Ghee: Used for sautéing and adding richness to the tempering.
- Garlic Cloves: 2-3 garlic cloves thinly sliced or chopped.
- Whole Round Red Chili: For added flavor
- Asafoetida (Hing): enhances the overall flavor and aids in digestion.
For Garnish:
- Fresh Coriander Leaves: Chopped cilantro leaves for a fresh and aromatic garnish.
How to make Hare Lehsun Ki Kadhi
- Prepare the Ingredients:
- Clean and chop the fresh green garlic, green chilies, ginger, cilantro stalks, and garlic cloves.
- Prepare the Masala:
- In a food processor or a mortar and pestle, combine all the chopped ingredients. Grind them coarsely, ensuring that the mixture has texture rather than being finely blended. You want to retain some graininess.
- Prepare the Kadhi:
- In a bowl, whisk together yogurt, gram flour, and turmeric powder until smooth. Gradually add water to form a lump-free mixture.
- Cooking:
- Heat oil or ghee in a pan for tempering. Add mustard seeds, cumin seeds, fenugreek seeds, and crushed coriander seeds. Let them splutter.
- Add the coarse ground masala to the tempering. Sauté for a few minutes until aromatic.
- Combine and Cook:
- Pour the yogurt mixture into the pan, stirring continuously to avoid lumps.
- Cook the kadhi on medium heat, stirring occasionally until it comes to a boil. Then, reduce the heat, and let it simmer for 15-20 minutes, or until the kadhi thickens.
- Adjust Consistency and Seasoning:
- Adjust the consistency by adding more water if needed. Adjust salt according to your taste.
- Final Tempering:
- Once the kadhi is ready, in a tadka pan, heat oil or ghee. Add dried whole red chili, sliced or chopped garlic, and asafetida. Sauté for a couple of minutes or until the garlic turns slightly brown. Pour the tempering immediately over the kadhi.
- Serve:
- Garnish it with fresh coriander leaves. Serve the Hare Lehsun ki Kadhi hot with steamed rice or Indian bread like chapati or bajra doda.
Storage
To store leftover kadhi, transfer it to an airtight container and refrigerate it promptly. Consume within 2-3 days, reheating it gently on the stove, to maintain its flavors and texture.
Tips For Delicious Hare Lehsun Ki Kadhi
- Fresh Ingredients: For the best flavors, use fresh green garlic, green chilies, ginger, cilantro stalks, and garlic cloves when preparing the coarse ground masala. Fresh ingredients contribute to the vibrant taste of the final dish.
- Adjust Spice Levels: Green chilies can vary in heat, so taste the masala and adjust the quantity according to your spice preference. It's always easier to add more spice later than to tone it down.
- Tempering: Pay attention to the tempering process; it sets the foundation for the kadhi's flavor. Ensure the mustard seeds, cumin seeds, fenugreek seeds, and asafoetida are well-sauteed but not burnt.
- Consistency Check: Keep an eye on the kadhi's consistency while simmering. If it becomes too thick, add more water gradually until you reach the desired thickness.
- Add Salt Last: It is important to add salt to the dish towards the end, to avoid curdling of the yogurt.
- Serve Fresh: Kadhi is best enjoyed fresh, so try to serve it soon after preparation. This ensures the flavors are at their peak, and the dish maintains its optimal texture.
- Pairing Suggestions: Serve Hare Lehsun ki Kadhi with steamed rice or a variety of Indian bread like chapati or doda for a complete and satisfying meal.
Frequently Asked Questions
Kadhi is a traditional Indian dish, often referred to as a spiced yogurt soup or stew, made with yogurt and gram flour, and typically seasoned with various spices and herbs. It is known for its tangy and savory flavor profile.
Kadhi is made of a base mixture comprising yogurt and gram flour, creating a creamy consistency when cooked. It is then seasoned with spices like mustard seeds, cumin, fenugreek, and often includes additional ingredients like vegetables or pakoras for added flavor and texture.
The primary difference between curry and kadhi lies in their base ingredients and preparation. While curry is a more generic term for a spiced stew often associated with South Asian cuisines, kadhi specifically refers to a dish made with yogurt, gram flour, and spices, resulting in a tangy and creamy consistency.
As a substitute for besan in kadhi, you can use bajra or millet flour, which adds a nutty flavor and a unique twist to the dish. Simply replace besan with an equal amount of bajra or millet flour in the kadhi recipe for a gluten-free alternative.
More Kadhi Recipes
Hare Lehsun Ki Kadhi | Kadhi with fresh Green Garlic
Ingredients
Coarse Ground Masala Ingredients:
- 1 cup fresh or frozen green garlic chopped
- 2-3 green chilies chopped; adjust to taste
- 1 inch ginger chopped
- ½ cup cilantro stalks chopped
- 5-6 garlic cloves
Hare Lehsun ki Kadhi Ingredients:
- Coarse ground masala prepared as above
- 1 cup yogurt whisked
- 2 tablespoons gram flour besan
- 1 teaspoon turmeric powder
- Salt to taste
- 2 cups water
For First Tempering:
- 2 tablespoons oil or ghee
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds, slightly crushed
- ½ teaspoon fenugreek seeds
For Second Tempering:
- 1 tablespoon oil or ghee
- 2-3 cloves garlic, sliced or chopped
- 2-3 dried whole red chili
- pinch asafoetida hing
For Garnish:
- Fresh coriander leaves chopped
Instructions
How to make Hare Lehsun Ki Kadhi
Prepare the Ingredients:
- Clean and chop the fresh green garlic, green chilies, ginger, cilantro stalks, and garlic cloves.
Prepare the Masala:
- In a food processor or a mortar and pestle, combine all the chopped ingredients. Grind them coarsely, ensuring that the mixture has texture rather than being finely blended. You want to retain some graininess.
Prepare the Kadhi:
- In a bowl, whisk together yogurt, gram flour, and turmeric powder until smooth. Gradually add water to form a lump-free mixture.
Cooking:
- Heat oil or ghee in a pan for tempering. Add mustard seeds, cumin seeds, fenugreek seeds, and crushed coriander seeds. Let them splutter.
- Add the coarse ground masala to the tempering. Sauté for a few minutes until aromatic.
Combine and Cook:
- Pour the yogurt mixture into the pan, stirring continuously to avoid lumps.
- Cook the kadhi on medium heat, stirring until it comes to a boil. Then, reduce the heat, and let it simmer for 15-20 minutes, or until the kadhi thickens. Stir occasionally.
Adjust Consistency and Seasoning:
- Adjust the consistency by adding more water if needed. Adjust salt according to your taste.
Final Tempering:
- Once the kadhi is ready, in a tadka pan, heat oil or ghee. Add dried whole red chili, sliced or chopped garlic, and asafetida. Sauté for a couple of minutes or until the garlic turns slightly brown. Pour the tempering immediately over the kadhi.
Serve:
- Garnish it with fresh coriander leaves. Serve the Hare Lehsun ki Kadhi hot with steamed rice or Indian bread like chapati or bajra doda.
Notes
- Tips For Delicious Hare Lehsun Ki Kadhi
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
green garlic kadhi, hare lehsun ki kadhi, lasooni kadhi, lehsuni kadhi
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