Kadhi

Hey, today its kadhi time on my blog....people also call it buttermilk soup. "Kadhi" the name speaks for itself, it means something which is simmered for hours and hours together. A fine tasting kadhi will be the one that has been cooked for at least 3-6 hours on a low flame. For me its my favourite food when I don't want to cook anything or I am being lazy.

In India, right in front of my home, there is a Lord Rama, Shiva and Krishana Temple. Even though its a small one, but Janmashtami (birth day of Lord Krishana) is celebrated on a very large scale. After 5 days of the birth of Lord Krishana, on the 6th day again there is a celebration which is called "CHATHI" and every year on this day my grandmom makes this Kadhi and rice in a large quantity, to be distributed as Prasaad (Holy Food) to everyone who so ever comes to the temple. Before marriage I use to help her in cooking it and thats how I learned it. So lets start cooking this wonderful Kadhi....which simple to make and authentic in taste..

Makes 4-5 Servings

Ingredients:
Buttermilk (3 Cups)
Besan (3 Tbsp)
Turmeric Powder (1 Tsp)
Salt (To taste)
Water (2 Cups)

Spices:
Cumin Seeds (1 Tsp)
Methi Seeds (1 Tsp)
Corriander Powder (1 Tsp)
Hing (a pinch)
Curry Leaves (8-10)

Oil (2 Tsp)

For Tadka:

Ghee (1 Tsp)

Red chilli Powder (1/2 Tsp)

Cumin Seeds (1/4 Tsp)

Hing (a pinch)

Method:

1. Mix Besan, turmeric powder and salt, keep aside. Also mix butter milk and water.
2. Slowly pour buttermilk and water mixter into besan mixture and keep stirring with help of a spatula. Be careful, no lumps should be formed.
3. Heat oil in a large pan and cracle cumin seeds, methi seeds, hing, curry leaves and corriander powder.
4. Now slowly pour the buttermilk and besan mixture into the pan and keep on stirring it till comes to a boil, otherwise it will burn immediately.
5. Now, on a low flame, let it cook for 4-5 hours.

For Tadka:

1. Heat Ghee in a very small pan and put all the spices. Let the roast for 1 min.
2. Garnish the prepared kadhi with red chilli powder tadka
3. Serve hot with chapatis and jeera (cumin) rice.

Tips:

1. If lumps are formed in the buttermilk and besan mixture, seieve it while pouring it in the pan.
2. People gererally add besan pakoras in it, which is very tasty but, since the pakoras are deep fried, its not a healthy alternative. If you really want that pakora kind of a taste, add boondi to it and it will be as good.
3. To enhance it nutritional value, add baby spinach leaves, roughly chopped, at the time of cooking.