Monday, January 28, 2013

Vegetable Kadhi


This kadhi is flavored with mixed vegetables. My MIL adds cauliflower florets, potatoes, carrots, green beans. Make sure that they are cut in small dice.


Vegetable Kadhi
Buttermilk Soup with Mixed Vegetables
Ingredients
Whisk first 3 ingredients -
4 cups thick buttermilk
2 tbsp besan/chickpea flour
1/2 tsp turmeric powder

2 cups mixed vegetables (cauliflower, carrots, green beans, potatoes)
1/2 tbsp jaggery
salt to taste

Tempering
2 tsp oil/ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2-3 cloves
1 small piece of cinnamon
2-3 red boriya chilies
1 sprig curry leaves, torn
1 tbsp ginger-green chili paste

Method
1. Heat oil or ghee in a heavy bottomed saucepan. Add all the spices. As they splutter, add ginger-chili paste.
2. Saute for 1 minute. Add diced vegetables.
3. Stir fry for 2 minutes. Add 2 tbsp water and let it cook till the veggies are half-cooked.
4. Add whisked buttermilk, salt and jaggery.
5. Keep on stirring while it comes to a rapid boil.
6. Switch the gas to low. Simmer while stirring for about 5 minutes.
7. Serve with plain rice or khichdi.

Note -
1. Adjust ginger-chili paste based on the desired spice level.
2. Boriya chilies are traditionally used for tempering. You can use any dried, red chilies of your choice.


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