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Curry
   
   

 

Ingredients
 
1    cup yogurt
5    cups water
1/3 cup chick-pea flour
1/8 teaspoon turmeric powder
1½ teaspoons salt (according to taste)
2    tablespoons chopped coriander leaves
 
For seasoning (tarka)
¼   teaspoon chili powder (optional)
6    cloves
6    neem patta
½   teaspoon cumin seeds
1    teaspoon fenugueek seeds (optional)
1    tablespoon chopped green pepper (opt. or acc to   
      taste)
2    tablespoons butter
      Pinch of asafetida

 

   

Step 1
In a 3-quart glass bowl, add all the ingredients for seasoning, cover and cook for 2 minutes
  

Step 2
In another bowl, add water, chick-pea flour, yogurt, turmeric powder, and salt. Mix well to remove any lumps.
  

Step 3
Add this to the seasoning bowl and mix well. Cover and cook for 5 minutes.
  

Step 4
Remove, mix well, cover and cook for 10 minutes
  

Step 5
Remove, mix well, cover and cook for 15 minutes. For good results, kadi should boil at least 40-50 minutes. To make it thicker, let it boil longer.
  

Step 6
Garnish with chopped coriander leaves and serve with khichadi or rice.
  
   
   
 
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