Sunday, October 12, 2008

Vadi ni Kadhi

Gujarati pantries are stocked with the vadis made from mag ni daal (yellow moong daal) or chora ni daal (cowpeas daal). These vadis are sun dried during the summer months and then stored in the airtight containers for the year around use. They come handy for a protein boost in the curries or shaaks.

Vadi ni Kadhi
Buttermilk Dumpling Curry
1 1/2 cup plain yogurt
1 1/2 cup water
1/2 tsp turmeric powder
1 tsp ginger-green chili paste (or per your spice level)
2 tbsp chickpea flour/besan
salt to taste
1 tsp sugar

Tempering 1
2 tsp oil
1/4 cup chola daal ni vadi or mag daal ni vadi

1 tsp oil
1 tsp ghee
1/2 tsp cumin seeds
1/8 tsp asafoetida
1 sprig curry leaves
4-5 boriya chilies or 2-3 any other dry chilies

1. Whisk all the ingredients from yogurt till sugar to make sure that there are no lumps.
2. Heat 2 tsp oil in a frying pan and saute the vadis till they are reddish in color. Do not let them burn. Set aside.
3. Heat oil and ghee in a saucepan. Add cumin seeds, asafoetida, curry leaves and red chilies.
4. As the cumin seeds change color, add fried vadis. Saute for 1 minute.
5. Add whisked yogurt mixture. Add more water if needed.
6. Keep on stirring till it comes to a boil.
7. Switch the gas to low. Simmer for 5 minutes while stirring.
8. Switch off the gas. Cover.
9. Serve hot vadi ni kadhi with plain rice or khichdi.

Note -
1. If you do not have green chili-ginger paste handy, you can add chopped chilies and grated ginger. But do add ginger as it imparts a refreshing taste.
2. Adjust the consistency per your liking. But do not make it too thin.


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