Meena's Taste Mantra

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!

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.

We have used:

1. Borges Olive Oil Light

2. Tata Salt Lite
3. LG Hing Powder

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.