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Phool Makhana Kadhi - a heavenly delight made with Lotus Seeds in a perfectly spiced yogurt and chick pea flour curry!

Kadhi is something which is made at home atleast twice in a week. We love this a lot and Amma always surprises us with variety that we just drool over. This week the surprise was Phool Makhana Kadhi - simply divine! I loved this a lot and relished a bowl of this just like that!

Very easy to make and tastes delicious as a side dish with any Rice | Roti Preparation too!

Phool Makhana Kadhi

INGREDIENTS

25 to 30 Phool Makhana | Lotus Seed
1 tsp Homemade Ghee | Clarified Butter
2 tblsp Besan | Chick Pea Flour
500 gms Yogurt
2 Green Chillies, finely chopped
1 1/2 tblsp Gur | Jaggery, grated
To Taste Salt
800 ml Water | approximately
For Tempering
1/2 tsp Rai | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds
A pinch Hing | Asafoetida Powder
2 Sukhi Lal Mirch | Dried Red Chilli, broken into half
3 Lavang | Clove
1 " Dal Chini | Cinnamon Stick
1 sprig Kadhi Patta | Curry Leaves
1/2 tsp Oil

METHOD
  • In a non stick kadhai, heat ghee and roast Phool Makhana on a low flame till they become crisp. Transfer to a plate and keep aside.
  • In a vessel, whisk to a smooth consistency besan, yogurt and water.
  • Stir in grated jaggery, chopped green chillies and salt.
  • Till the kadhi comes to a boil, stir continuously, else besan will get stuck to the bottom.
  • When kadhi comes to a boil, reduce the flame to low and cook for 10 minutes. Stir occasionally.
  • Add roasted Phool Makhana and stir well. Once this comes to a boil, switch off gas and keep Kadhi aside.
  • In a small pan heat oil and add all ingredients mentioned for tempering. When rai crackles, pour the tempering on the Kadhi and mix well.
  • Serve hot.
Phool Makhana Kadhi

We have used:
1. Borges Olive Oil Light
2. Tata Salt Lite
3. LG Hing 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.
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