Tuesday, May 12, 2009

Haladar-Ambahaladar ni Kadhi

It's fun to watch how that white buttermilk mixture turns bright yellow as you stir this kadhi using fresh turmeric root.

Haladar-Ambahaladar ni Kadhi
1 cup plain yogurt (I used fat-free organic)
2 cups water
2 tbsp besan/chickpea flour
salt to taste
2 tsp jaggery


2 tsp oil or ghee

1/4 tsp methi seeds

4 cloves

2-3 boriya chilies

1 tbsp ambehalad/ambahaladar/mango ginger, peeled, chopped or grated

1/2 tbsp fresh turmeric, peeled, chopped or grated

1 tsp ginger, peeled, chopped or grated


1. Whisk yogurt, water, salt and jaggery with besan. Make sure that no lumps of besan remain. Keep aside.

2. Heat oil or ghee in a saucepan. Add cloves, asafoetida , fenugreek seeds. As they sizzle, add chilies, ginger, mango ginger & fresh turmeric. Saute for 30 seconds.

3. Add yogurt mixture. Bring to boil while stirring continuously.

4. Switch off the gas.

5. Serve hot with Khichdi.

Note -

1. Mango ginger & fresh turmeric may taste little pungent if you have never tasted it before. In that case, grate them instead of chopping.


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