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Methi Kadhi

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Servings: 0
Course: Main Course, Side Dish
Cuisine: Indian Cuisine.
Ingredients Method

Ingredients
  

For Kadhi Mix
  • ½ Cup Chickpea flour
  • 2 Cups Yogurt
  • 2 Cups Water
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chili Powder
  • 1 Tsp Coriander Powder
  • ¼ Tsp Asafoetida Powder
For Making Kadhi
  • 1 Tbsp Oil/Ghee
  • 1.5 Cup Washed and chopped fresh fenugreek leaves(use only leaves not stalk)
  • Salt To taste
  • 2 Cups Water
For tempering
  • 2 Tbsp Ghee/Oil
  • ½ Tsp Fenugreek Seeds
  • ½ Tsp Cumin Seeds
  • 2 Dry Red Chili
  • 1.5 Tbsp minced ginger and garlic
  • 2 Crushed fresh green chilies
  • 6-8 Curry Leaves
  • 1 Small Sliced Onion
  • 1 Tsp Kashmiri Red Chili Powder

Method
 

  1. Mix yogurt ,chickpea flour ,turmeric powder,red chili powder,asafoetida powder,coriander powder and water by whisking everything together properly.
  2. Heat oil in a wok or a deep pan.When its hot enough add chopped fenugreek leaves or methi. Cook methi leaves for 30 seconds.
  3. Add kadhi mix which we prepared earlier.Mix water and let it come to a boiling point.When it starts boiling then only add salt otherwise your kadhi may curdle.Let the kadhi cook for 4 -5 minutes on low flame.If its quite thick for your taste buds ,you can always add a little bit of water to it.
  4. For preparing the tempering/tadka,take ghee in a small pan. When its hot add mustard seeds,ginger garlic (minced/chopped) green chili (chopped) and chopped sliced onion.When the onion looks golden add curry leaves,asafoetida ,red chili powder. Later on sprinkle some dry fenugreek leaves by crushing them into your palms.
  5. Taste the salt if needed to add ,do that now.
  6. Serve the Kadhi along side some white rice or roti and enjoy to your fullest.
Tried this recipe?Let us know how it was!