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Bottle Gourd Kadhi

10 Aug

challa_anapakaya
Anapakaya Challa Majjiga.

Bottle gourd is boiled till soft. Besan yogurt mixture is cooked in tempered oil along with cooked bottle gourd till the raw smell of the besan is vanished. Finally bottle gourd kadhi is garnished with cilantro and served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Kadhi.

Ingredients:

Bottle Gourd 1 1/2 Cups (chopped)
Yogurt 1 Cup
Besan 1 1/2 tbsps
Green Chiles 3
Turmeric Powder 1/4 tsp
Cilantro few sprigs
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 1 tsp

Method of preparation:

Wash and finely chop the cilantro.
Whisk together yogurt, besan, turmeric powder and salt into smooth mixture.
Peel, remove ends and chop bottle gourd / lauki into small cubes.
Bring around a cup of water to boil, add bottle gourd and salt.
Boil till bottle gourd pieces cook and turn translucent.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and fry for few seconds.
Then stir in cooked bottle gourd (along with the stock) and besan yogurt mixture in that order.
Cook on low flame stirring continuously until raw smell of the besan is gone.
If the mixture thickens, add half a cup of water and bring again to a bubble.
Garnish with chopped cilantro and s bottle gourd / doodhi kadhi with plain steamed rice and dollop of ghee.
Notes: Make sure to cook the besan yogurt mixture well.

Suggestions: Adjust the consistency of the kadhi with water.
Variations: You can also add coriander powder, cumin powder and red chili powder if desired.
Other Names: Anapakaya Challa Majjiga, Bottle Gourd Kadhi, Challa Anapakaya, Sorakaya kadhi.

Fenugreek Buttermilk

8 Jun

menthikura_majjiga
Fenugreek Buttermilk.

Fenugreek leaves are fried in tempered oil along with ginger and green chiles. The tempering when cools down is then added to the whisked yogurt. Fenugreek buttermilk is rather thick and is served with steamed rice.
Makes: around 2 Cups of Fenugreek Buttermilk.

Ingredients:

Fenugreek Leaves 1 Cup packed
Plain Yogurt 1 1/2 Cups
Ginger 1/2 inch Piece
Green Chiles 3
Salt to taste

Talimpu:

Fenugreek Seeds a pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, clean and separate the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, ginger and fenugreek leaves.
Fry till fenugreek leaves wilt and crisp up a tiny bit.
Remove from heat and let it cool down to room temperature.

In a vessel, add yogurt, half a cup of water, turmeric powder, salt.
Whisk the yogurt well and stir in the fenugreek leaves mixture.
Serve fenugreek buttermilk with steamed rice and a wedge of onion.
Notes: Make sure to adjust the consistency with water.

Suggestions: Make sure not to chop the fenugreek leaves.
Variations: You can also add the onion wedges to the buttermilk in which case the onion becomes overpowering the next day.
Other Names: Fenugreek Buttermilk.

Taro Root in Yogurt Sauce

28 Sep

arbi_kadhi
Chama Dumpala Majjiga Pulusu.

Taro root is cooked with skin till soft. Later the taro / arbi is peeled and fried in little oil till golden brown. Oil is tempered with spices and yogurt besan mixture is poured into the oil and cooked till the raw smell of the besan is vanished. Finally fried arbi slices are added to the prepared kadhi and garnished with cilantro.
Makes: 3 Servings of Arbi Kadhi.

Ingredients:

Taro Root / Arbi 3 – 5
Yogurt 1 Cup
Besan 1 1/2 tbsps
Green Chiles 3
Turmeric Powder 1/4 tsp
Cilantro few sprigs
Salt to taste
Oil 1 tsp

Talimpu:

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

Method of preparation:

Wash and finely chop cilantro.
Whisk together yogurt, a cup of water, besan, turmeric powder and salt into smooth mixture.
Remove stems, wash and slice the green chiles.

Wash and cut arbi into halves.
Pressure cook arbi in enough water for 3 whistles or boil them in water till they are soft but not mushy.
Cool the cooked arbi to room temperature and peel off the skin with wet hands.
Chop the peeled arbi into thick circles.

Heat oil in a non stick pan, add sliced arbi and fry them golden brown on both sides.
Remove from heat and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and yogurt mixture.
Cook on low flame stirring continuously until raw smell of the besan is gone.
If the mixture thickens, add half a cup of water and bring to boil.
Once the yogurt mixture is cooked well, add fried arbi and garnish with chopped cilantro.
Serve arbi kadhi with plain steamed rice and dollop of ghee.
Notes: Don’t overcook arbi / taro root once you add it to the kadhi.

Suggestions: Vary the consistency of the kadhi by adding more water to the boiling mixture.
Variations: You can add any kind of flour as a thickening agent to this arbi kadhi as long as it thickens the yogurt mixture.
Other Names: Arbi Kadhi, Chama Dumpala Majjiga Pulusu, Taro Root in Yogurt Sauce.

Drumstick Mango Kadhi

12 Dec

drumstick_mango
Mamidikaya Molakkada Pulusu

Ingredients:

Raw Mango 1
Drumsticks 2 ( each app. 15 inch long)
Onion 1
Green Chiles 2
Besan / Gram Flour 2 tbsps
Red Chile Powder 1 tsp
Turmeric Powder a pinch
Tender Curry Leaves 3
Salt to taste

Talimpu:

Chana Dal 1 tsp
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Remove stems, wash and slit green chiles.
Wash, peel, deseed and chop raw mango into small chunks.
Lightly scrape, wash and chop drumsticks into app. 3 inch long sticks.
Peel and finely chop onion.
Whisk together a cup of water, besan, red chile powder and turmeric powder into smooth paste without any lumps.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, onion, drumsticks and salt.
Cook covered until drumsticks change color and are soft inside.
Stir in chopped mango and whisked besan mixture.
Keep covered on low flame until mango chunks are cooked.
Garnish with freshly teared curry leaves and serve with steamed rice.

Notes: Make sure mango is sour enough before starting this recipe.

Spinach Kadhi

16 Sep

palakura_dappalam
Palakura Majjiga Pulusu

Ingredients:

Spinach 1 bunch
Besan / Gram Flour 3 tbsps
Plain Yogurt 1 1/2 cups
Ginger 1 inch piece
Garlic 2 – 4 pods
Dry Ginger Powder a big pinch
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove stems and finely chop spianch.
Whisk together yogurt, besan and salt thoroughly.
Peel and mash ginger.
Peel and mince garlic.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger, garlic and spinach.
When spinach wilts a bit, add whisked yogurt besan mixture, dry ginger powder and turmeric powder.
Boil the whole mixture on low flame for around 5 minutes.
Serve with steamed rice and ghee.

Notes: Make sure not to add too much of dry ginger powder.