Haryanvi Kadhi
Haryanvi Kadhi – A yogurt-based, thick, and soupy consistency kadhi seasoned with some aromatic Indian spices. This kadhi can be had plain or served with steamed rice or roti.
Ingredients
INGREDIENTS FOR HARYANVI KADHI
- 2 cups plain yogurt
- ⅓ cup besan (chickpea flour)
- 2-3 green onions, chopped
- 2-3 cloves garlic
- ½ inch ginger
- 1-2 green chili, chopped; adjust to taste
- ½ teaspoon red chili powder, adjust to taste
- ½ teaspoon turmeric powder
- 1-2 whole red chili
- 1 teaspoon whole coriander seeds, coarsely crushed
- ½ teaspoon methi seeds (fenugreek seeds)
- ½ teaspoon cumin seeds
- pinch asafoetida (hing)
- 2 tablespoons canola oil
- 6 cups water
- salt to taste
FOR THE TEMPERING
- 1 tablespoon canola oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon Kashmiri red chili powder
FOR GARNISH
- a handful of fresh cilantro
Instructions
PREP FOR HARYANVI KADHI
- Using mortar and pestle, coarsely crush whole coriander seeds and set them aside.
- Using mortar and pestle, coarsely crush ginger, garlic, and green chili together and set it aside.
- To a large bowl, add yogurt, besan, turmeric powder, and red chili powder. Whisk until besan and yogurt are well combined. Gradually, stir in water and prepare a lump-free mixture. Set it aside.
DIRECTIONS FOR HARYANVI KADHI
- Heat a large and deep, heavy-bottom pot. Add oil, cumin seeds, crushed whole coriander seeds, methi seeds, whole red chili, and asafetida. Sauté for 30 seconds.
- Add green onions, and crushed ginger-garlic-green chili. Sauté for 30-60 seconds or until the raw smell of garlic is no more.
- Whisk the prepared yogurt mixture, and carefully pour it into the pot. Bring the mixture to a rolling boil, stirring continuously.Note: Continuously stir the besan to avoid sticking to the bottom of the pot.
- Once the mixture comes to a rolling boil, reduce the heat to medium-low and simmer the kadhi for 30-35 minutes or until desired consistency.
- Add salt to the kadhi, after it has been simmered for 15-20 minutes.Note: Prevents kadhi from curdling.
- Kadhi is ready when there is no foam on the top, the bubbles will be slow and gentle, and the consistency of the kadhi is thick. Turn OFF the heat.
FOR THE TADKA (TEMPERING)
- Heat a tadka pan or a small pan. Add oil, and cumin seeds. Allow the seeds to crackle, and turn OFF the heat. Add Kashmiri red chili powder, give a stir, and immediately pour this tempering over the kadhi.
- Garnish with some fresh cilantro and enjoy piping hot Haryanvi Kadhi with some steamed rice!
Notes
Please refer to the post for the following:
- Tips For Delicious Haryanvi Kadhi
- Frequently Asked Questions
Nutrition
Nutrition Facts
Haryanvi Kadhi
Serving Size
8
Amount per Serving
Calories
150
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
11
mg
4
%
Sodium
84
mg
4
%
Potassium
245
mg
7
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
289
IU
6
%
Vitamin C
13
mg
16
%
Calcium
121
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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