Punjabi Plain Kadhi
Authentic and delicious curry can
be served as accompaniment with
khichadi or steamed rice.
be served as accompaniment with
khichadi or steamed rice.
Ingredients:
- Curd 1 cup
- Water 3 cups
- Hing ¼ tsp
- Haldi ½ tsp
- Red Chilli powder ½ tsp
- Coriander Powder ½ tsp
- Sugar ½ tsp
- Besan 1 tbsp.
- Salt ¼ tsp or as suggested by dietician.
For Tempering:
- Oil 2 tsp
- Garlic, chopped ½ tsp (Optional)
- Mustard seeds 1/4 tsp
- Jeera ¼ tsp
- Curry Leave 1 sprig
- Portions – 5 cups
- Serving Size – 1 cup
Nutrients
- Calories: 84 Kcal
- Proteins : 2.33 gm
- Sodium: 168 mg
- Potassium: 137 mg
- Phosphorus: 55 mg
Procedure:
- In a vessel, add all the above ingredients and mix using a wired whisk.
- Whisk it well until it looks like a smooth batter. Blend thoroughly and make sure there are no lumps in the Kadhi. Keep aside.
- In a pan, heat oil and add mustard seed. As they splutter, add jeera seeds, garlic and curry leaves.
- Lower the flame and add the Kadhi mixture to the tempering. Mix well and let is boil.
- If Kadhi is too thick at this point, add 1/4 cup of water and mix. Adjust seasonings.
- Serve hot with steamed rice.