Meena's Taste Mantra

Kothmir Vadi Kadhi - A curry with a twist! Simply Mouthwatering!

I got carried away by the freshness of the Coriander in our local market and got 2 large bunches of the same. This herb is one of my favourite and I am quite liberal in using the same as a garnish. Amma did not want these to go waste in any way and hence she decided to make Kothimbir Vadi Kadhi. This recipe is Amma's creation which thanks to Appa we discovered. Once we had some leftover Kothimbir Vadis and that day Amma had made plain Kadhi. Appa had dunked his vadis into the hot kadhi and said this is exquisite! From then, whenever Amma makes Kothimbir Vadis, she is sure to steam a small plate sans the fruit salt for this Kadhi!

Kothimbir Vadi Kadi tastes awesome with a plate of hot steaming rice or any Pulav | Biryani as well as Phulka Roti.

INGREDIENTS

For Kothimbir Vadis
250 gms Fresh Dhania | Coriander Leaves, finely chopped

3 tblsp Besan | Chick Pea Flour

1 tsp Adrak | Ginger, finely chopped

1 tsp Green Cillies, finely chopped
1/2 tsp Haldi | Turmeric Powder

1 tsp Roasted Til | White Sesame Seeds

1/2 tsp Saunf | Fennel Powder

1/2 tsp Dhania | Coriander Powder

To taste Salt

Oil to grease steamer plate
For Kadhi
2 tblsp Besan | Chickpea Flour
1 cup Dahi | Curd
2 cup Water
1/4 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder
1 tsp Green Chilli, finely chopped
1 tsp Adrak | Ginger, finely chopped
1/2 tsp + 1/2 tsp Oil
1 tsp Rai | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds
A pinch Hing | Asafoetida Powder
2 Sukhi Lal Mirch | Dried Red Chilli
1 sprig Kadhi Patta | Curry Leaves
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt

METHOD

Preparing Kothimbir Vadis

In a mixing bowl, add the besan, salt, dhania powder, saunf powder, cumin powder, finely chopped adrak, finely chopped green chillies and finely chopped dhania leaves.
Add water to make a thick batter, the consistency like that of the idli batter.
Grease the steamer plates with oil and keep aside.
Pour the batter on the greased steamer plate.
Steam it for about 15 minutes. If using pressure cooker, steam without the whistle.
Once cooked, let the vadis cool. Cut them into desired shape. Keep aside.

Preparing Kadhi

In a mixing bowl add dahi, besan, haldi, red chilli powder and salt. Whisk to get a smooth paste which is lump free.
Add water and combine well.
In a thick bottomed kadhai, heat oil and hing, chopped green chilli and chopped adrak. Saute for 2 minutes.
Add the besan mix and stir continuously.
When this comes to a boil, reduce the flame to low and cook for 8 to 10 minutes. Stir occasionally.
Adjust the consistency of kadhi by adding required water.
Add chopped Kothimbir Vadis and let the kadhi come to a boil.
Switch off gas and transfer to a serving bowl.
In a thick bottomed kadhai, heat oil and add rai, jeera, sukhi lal mirch and curry leaves.
As rai splutters, switch off gas and pour tempering on top of kadhi.
Garnish with chopped fresh coriander and serve hot.

We have used:

1. L G Hing Powder

2. Borges Olive Oil Light

3. Everest Tikhalal Red Chilli Powder

4. Tata Salt Lite

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.