Wednesday, May 22, 2013

Takachi Kadi/Yogurt Curry

Takachi Kadi is god for digestion and helps to cool the body in summer.
2 cups Buttermilk or 1 cup curd/yogurt mixed with 1 cup of water
1 tbsp gram flour/Chick Pea flour
7-8 Kadipatta/Curry Leaves
2 to 3 Green Chilies
1 tsp crushed ginger
 2 tsp Jeera/Cumin seeds
 1 inch Cinnamon sticks
 4 Cloves/Lawang
 1/4 tsp asafoetida/Hing
 1/4 cup chopped coriander leaves
2 tsp clarified butter (Ghee)
Salt and sugar to taste 
  • If fresh curd/yogurt is used for the recipe, add 1 cup of water and whisk it to get the buttermilk.
  •  Add gram flour to the buttermilk using a wire whisk;
  • mix it to remove the lumps.
  • Chop chilies and coriander leaves.
  • Add salt, sugar.chopped chilies and ginger to the buttermilk.
  • Heat a pan, add 2 tsp Ghee, and add cumin seeds, cloves, cinnamon.
  • When they begin to splutter add fenugreek seeds, asafoetida and curry leaves.
  • Pour the buttermilk into it.
  • Add some water if required.
  • Keep stirring continuously to prevent the buttermilk from spoiling and to prevent formation of lumps.
  • Bring it to boil. Then simmer for 5 minutes.
  • Garnish with chopped coriander leaves. Serve with hot Rice.
  • Variations: You can add 1tbsp of fresh chopped turmeric to the Kadi

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