Marwari Kadhi (Yoghurt and gram flour curry) recipe
ingredients
1 1/4 cups (250 g) 9 oz Yoghurt (dahi), sour
1 1/2 tbsp (15 g) Gram flour (hesan)
1 cup (250 ml) 8 fl oz Water
1 tsp / to taste Salt
1/4 tsp Turmeric (haldi) powder
1 1/2 tbsp (15 g) Gram flour (hesan)
1 cup (250 ml) 8 fl oz Water
1 tsp / to taste Salt
1/4 tsp Turmeric (haldi) powder
For the tempering:
1 tbsp (15 g) Ghee
a pinch Asafoetida (hing)
2 - 3 Bay leaves (tej patta)
1/2 tsp Mustard seeds (rai)
2 - 3 Dry red chillies (sookhi lal mirch)
1/4 tsp Red chilli powder, diluted in 1 tbsp water
a pinch Asafoetida (hing)
2 - 3 Bay leaves (tej patta)
1/2 tsp Mustard seeds (rai)
2 - 3 Dry red chillies (sookhi lal mirch)
1/4 tsp Red chilli powder, diluted in 1 tbsp water
method
1. Mix together the gram flour, yoghurt, and water thoroughly; strain. Add salt and turmeric powder, bring the mixture to the boil stirring constantly. Cook on low heat for 2 - 3 minutes.
2. For the tempering, heat the ghee in a small pan; add all the ingredients except the red chilli water. Saute for a few seconds. Now add the diluted red chilli powder; simmer for 2 - 3 seconds.
3. Mix this with the gram flour mixture. Serve hot with steamed rice.
Variations: You can add finely diced boiled mixed vegetables or thin slices of gatta or gram flour fritters (besan ke pakori) or boiled mangori
2. For the tempering, heat the ghee in a small pan; add all the ingredients except the red chilli water. Saute for a few seconds. Now add the diluted red chilli powder; simmer for 2 - 3 seconds.
3. Mix this with the gram flour mixture. Serve hot with steamed rice.
Variations: You can add finely diced boiled mixed vegetables or thin slices of gatta or gram flour fritters (besan ke pakori) or boiled mangori
serving amount
serves: 5 - 6
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