June 21, 2011 – is also a big day of news in Bollywood. Being a hardcore Bollywood fan, I follow everything that occurs in Bollywood to the tee. Big B (Mr. Amitabh Bachchan) tweeted the news that Aishwarya Rai is pregnant! Of course, Bollywood and its followers are going crazy with this news. As for me, just thought I should mention this to my blogger friends, showing off my other side to you guys :).
So much for the news and everything, let’s get back to today’s recipe. I meant to post this long time ago but never did (even though, I made this dish like thousand times, already!). Kadhi or Karhi is spicy yogurt based gravy mixed with chickpeas flour, normally served with Khichdi. This dish is very easy to make when you are short on time and is very popular in Gujarati household as a dinner item.
The main ingredient in this dish that drives the entire taste is curry leave, also known as “Kadhi Patta” (literally means curry leave). The leaves are very aromatic and purposely used for seasoning in majority of households in India.
- Two tblsp cooking oil
- Half tsp cumin seeds, mustard seeds, and fenugreek seeds
- Two or three green chilies – slit in half
- Two or three curry leaves
- One medium onion – thinly sliced
- Three garlic cloves – finely chopped
- Five tblsp – thick yogurt
- One and a half tblsp chickpea flour
- Half glass water
- Half tblsp turmeric powder
- Salt per taste
- Fresh coriander for garnishing
- In a bowl, mix together yogurt, water, salt, turmeric powder, and chickpea flour. Keep aside.
- In a wok, heat oil.
- Add in cumin seeds, mustard seeds, and fenugreek seeds. Let it splutter.
- Then add curry leaves, onions, garlic, and green chilies.
- Fry till onion and garlic are golden brown.
- Now add the yogurt and flour mixture created in first step and stir well.
- Let it boil/cook for about 10-15 minutes, stirring every now and then.
- Garnish with fresh coriander and serve with hot with Khichdi.