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Bitter Gourd Kadhi

25 Jun

bittergourd_kadhi
Kakarakaya Challa Majjiga.

Bitter gourd is lightly scraped and chopped and can be boiled till soft or fried till cooked. Besan yogurt mixture is cooked in tempered oil along with cooked bitter gourd till the raw smell of the besan is gone.Served bitter gourd kadhi with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bitter Gourd Kadhi.

Ingredients:

Bitter Gourd 1 Large
Thick Yogurt 1 Cup
Onion 1 Small
Besan 2 – 3 Tbsps
Green Chiles 2 – 3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 4
Oil 2 Tbsps

Method of preparation:

Whisk together yogurt, besan, turmeric powder and salt into smooth mixture with a cup of water.
Lightly scrape, remove ends, wash and chop bitter gourd into small chunks.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add bitter gourd pieces and fry on low flame till bitter gourd turns golden brown in color.
Stir in onion and green chiles and fry again till onion turns translucent.
Reserve a spoonful of above mixture for garnish.
Then lower the flame, stir in besan yogurt mixture.
Cook on low flame stirring continuously until raw smell of the besan is gone (around 5 minutes).
If the mixture thickens a lot, add quarter cup of water and bring again to a bubble.
Garnish with reserved bitter gourd mixture and serve bitter gourd kadhi with plain steamed rice and dollop of ghee.
Notes: Make sure to cook the besan yogurt mixture well.

Suggestions: Alternatively, bring around a cup of water to boil, add bitter gourd and salt. Boil till bitter gourd pieces cook and turn translucent before adding to the besan mixture. Adjust the consistency of the kadhi with water.
Variations: You can also garnish with chopped cilantro if you wish.
Other Names: Kakarakaya Challa Majjiga, Bitter Gourd Kadhi.

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Ridge Gourd Kadhi

5 Oct

ridge_gourd_kadhi
Ridge Gourd Kadhi.

For ridge gourd / turai kadhi, oil is tempered with few whole spices. Ridge gourd is peeled and chopped into small pieces and fried in oil till they cook. Mixture of besan / gram flour and yogurt is prepared and cooked along with ridge gourd. Serve ridge gourd kadhi with steamed rice or with roti.
Makes: Ridge Gourd Kadhi.

Ingredients:

Ridge Gourd 1 Medium
Besan / Gram Flour 3 – 5 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Turmeric Powder a big pinch
Salt to taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel off the thick skin, wash, remove ends and chop the ridge gourd into small pieces.
Remove stems, wash and slice the green chiles.
Whisk yogurt with besan and salt into smooth paste adding around half a cup of water.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped ridge gourd and salt.
Cook covered on low flame till ridge gourd is soft.
Add a splash of water if required.

Take a big tablespoon of ridge gourd mixture and mix with the whisked yogurt mixture to lower the temperature of the yogurt.

Then stir in the yogurt mixture in to the pan with cooked ridge gourd.
Cook on low flame till yogurt besan mixture thickens or until raw smell of the mixture is gone.
Adjust any seasonings if required and remove from heat.
Garnish with cilantro if desired and serve ridge gourd kadhi with plain steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well before adding the yogurt mixture into the pan.

Suggestions: Vary the consistency of the dish with besan / gram flour. If the yogurt gravy feels raw, cook the mixture on low flame for couple more minutes or until done. Make sure not to add cold yogurt mixture into hot pan.
Variations: Finely chopped onion can also be added along with ridge gourd.
Other Names: Ridge Gourd Kadhi.

Okra Kadhi

11 Apr

okra_kadhi
Bendakaya Majjiga Pulusu.

For okra kadhi, oil is tempered with few whole spices. Okra / bhendi is chopped into circles and fried in oil till they turn brown around the edges. Mixture of besan / gram flour and yogurt is prepared and cooked in oil before adding fried okra. Serve okra kadhi with steamed rice or with roti.
Makes: around 4 Servings of Okra Kadhi.

Ingredients:

Okra / Lady’s Finger 20 app.
Besan / Gram Flour 3 – 5 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Turmeric Powder a big pinch
Salt to taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.

Whisk yogurt with besan and salt into smooth paste adding around half a cup of water.
Heat oil in a pan, add chopped okra and fry till okra turns brown around the edges.
Remove the fried okra onto a plate.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Lower the heat, add yogurt besan mixture and turmeric powder.
Cook till yogurt besan mixture thickens or until raw smell of the mixture is gone.
Stir in fried okra and boil for a minute and remove from heat.
Garnish with some fried okra and serve okra kadhi with plain steamed rice or with roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with besan / gram flour. If the yogurt gravy feels raw, cook the mixture on low flame for couple more minutes or until done.
Variations: Finely chopped onion can also be added along with okra.
Other Names: Bendakaya Majjiga Pulusu, Okra Kadhi.

Fenugreek Leaves Kadhi

24 Jan

fenugreek_kadhi
Menthi Kura Majjiga Pulusu.

Fenugreek leaves are fried in tempered oil along with onion and green chiles. Yogurt is whisked with besan / gram flour and this mixture is added to the fenugreek leaves and cooked on low flame till the flavors develop. Fenugreek leaves kadhi is rather thick and is served with steamed rice.
Makes: around 4 Servings of Fenugreek Leaves Kadhi.

Ingredients:

Fenugreek Leaves 1 Cup packed
Besan / Gram Flour 3 – 4 Tbsps
Plain Yogurt 1 1/2 Cups
Onion 1 Small
Turmeric Powder 1/8 tsp
Green Chiles 3
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stems and separate fenugreek leaves.
Whisk together yogurt, besan and salt thoroughly with half a cup of water.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Fry till onion turns translucent, add the washed fenugreek leaves.
When fenugreek leaves wilt and start to crisp up, add whisked yogurt besan mixture, turmeric powder and salt.
Boil the whole mixture on low flame for around 5 minutes for the raw smell of the besan to disappear the flavor of the fenugreek leaves to penetrate.
Serve fenugreek leaves kadhi with steamed rice and dollop of ghee.
Notes: Make sure not to chop the fenugreek leaves else the bitterness gets worse.

Suggestions: Make sure to adjust the consistency of the kadhi with water.
Variations: You can also check other kadhi recipes here.
Other Names: Fenugreek Leaves Kadhi, Menthi Kura Majjiga Pulusu, Methi Kadhi.

Capsicum Kadhi

22 Dec

capsicum_kadhi
Butta Pacchi Mirapakaya Majjiga Pulusu.

Bell pepper is diced and cooked in oil along with spices and curry leaves. A yogurt mixture is prepared by whisking yogurt with besan / gram flour. The yogurt mixture is then added to the bell pepper and cooked on low flame till flavors develop. Serve capsicum kadhi with steamed rice.
Makes: around 4 Servings of Capsicum Kadhi.

Ingredients:

Plain Yogurt 1 1/4 Cups
Green Bell Pepper / Capsicum 1
Onion 1/2 of Small One
Besan / Gram Flour 4 – 5 Tbsps
Turmeric Powder 1/8 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and chop bell pepper into small pieces.
Peel, wash and finely chop the onion.
Whisk together yogurt, besan, turmeric powder and salt into smooth paste adding quarter cup of water.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper.
Fry till bell pepper starts to brown around the edges.
Stir in chopped onion and apinch of salt.
Fry again till onion is almost translucent and bell pepper is brown on the skin.
Lower the heat, stir in whisked yogurt mixture.
Cook on low flame till the mixture thickens and starts to come to a bubble.
Adjust with water to get the required consistency, cook till raw smell of the yogurt mixture is gone.
Remove from heat and keep covered.
Serve capsicum kadhi with steamed rice and dollop of ghee.
Notes: Make sure to cook the bell pepper well before adding the yogurt mixture.

Suggestions: If the yogurt mixture is too thin, stir in some more besan to get the right consistency. Besan acts as a thickening agent.
Variations: You can also char the bell pepper by placing in oven till the skin turns black and then chop into pieces.
Other Names: Capsicum Kadhi, Bell Pepper in Yogurt, Butta Pacchi Mirapakaya Majjiga Pulusu, Simla Mirchi Kadhi.