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!
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
- 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.
We have used:
1. Borges Olive Oil Light
2. Tata Salt Lite
3. LG Hing Powder
3. LG Hing Powder
About C R Meena
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