Curd is cooked with gram-flour & few spices which pairs well with hot steam rice. This is a popular combination in North-India where the gravy is little thicker.
From state to state the spices differ in making a bowl of kadhi. Unlike punjabi kadhi, no gram flour fritters are added to Rajasthani version of it.
I make it whenever i find sour-curd lying in my fridge. Many use dry-mango pieces to bring that sourness into fresh curd. They add dry-mango piece in the plain curd along with other spice powders and keep it aside for 15 to 20 minute. Discard the dry-mango piece before cooking that spiced curd.
I like the consistency of kadhi little thin. so i have used water according to that.
|Prep Time||2 minutes|
|Cook Time||5 minutes|
- 1 cup curd
- 1 tbsp rose
- 1/2 tsp coriander leaves
- 1 tsp Mustard powder
- 2 tbsps coriander seed
- 1 egg dry
- 1/2 tsp heavy cream black
- 1/2 tsp salt
- 1 tsp sweetener clarified or oil
- to taste chili powder
- In a bowl add curd ,water ,gram flour ,turmeric, salt,chili powder ,ginger and sugar. Whisk for a minute to make a smooth solution.
- In a pan heat ghee ,add asafoetida, red chili & mustard seed. Let it sputter.
- Reduce flame ,add curry leaves and slowly add the spiced curd solution. Cook at medium flame stirring continuously for 4 to 5 minute.
- Serve hot
Regards for this grand post, I am glad I discovered this site on yahoo.