Rajgira Kadhi | Upvaas Ki Kadhi | Amarnath Flour in Spiced Yogurt gravy

Amarnath | Rajgira has a host of health benefits. The added benefits is many delicious dishes can be prepared from this...like Rajgira Chikki from popped Amarnath Seeds or Rajgira Kadhi, Rajgira Paratha from its flour or Chiru Keerai Masiyal from its fresh tender leaves. Whichever way...we love this and the way Amma prepares it we relish!

Today is Mahashivratri and Amma wanted to make it a nice Satvik Bhojan....so no onions no garlic today! Infact we believe satvik is not just the food that we ingest but also the thoughts that we generate...they need to be pure and then when we act upon the same...our actions too would be pure! We practice that and that is the way of our life!

INGREDIENTS

1 1/2 cup Yogurt
1/4 cup Rajgira Atta | Amarnath Flour
1/2 tsp Homemade Ghee | Clarified Butter
A pinch Haldi | Turmeric Powder
A pinch Red Chilli Powder
1/2 tsp Jeera | Cumin Seeds
1 Sukhi Lal Mirch | Dried Red Chilli
1 Green Chilli, finely sliced
5 Kadhi Patta | Curry Leaves
1 tsp Adrak | Ginger, finely chopped
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Kala Namak | Sendha Namak | Black Salt | Rock Salt

METHOD

• In a mixing bowl whisk Yogurt and Rajgira Atta to make a smooth paste.
• Place kadahi on gas and heat ghee. 
• Add jeera and when it crackles, add dried red chilli, curry leaves and green chilli. Saute for 2 minutes.
• Turn the gas on low and add Yogurt - Rajgira flour mixture and rock salt.
• Keep stirring continuously so that the Kadhi does not stick to the bottom of Kadhai. 
• After 15 to 20 minutes, the raw smell would have gone, Rajgira flour would have cooked well.
• Switch off the flame and transfer to a serving bowl.
• Garnish with chopped dhania leaves.
• Serve hot.

We enjoyed this awesome Rajgira Kadhi along with Jowar Rice Roti and Lemony Carrot Salad, Moong Sprouts and Kothamalli Moru.

Note:

a. Adding Turmeric Powder and Red Chilli Powder is optional.

b. You may even add 1/2 tsp of Sugar if you wish to have a slightly sweet Kadhi.

c. The Yogurt must be of room temperature. Add cold yogurt to the hot Kadhai will make the yogurt separate!

We have used:

1. Bedekar's Satvik Rajgira Peeth

2. Everest Tikhalal Red Chilli Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.