Kadhi is a popular dish in India, made with yogurt/curd/buttermilk and its flavour differs from one region to the other. If you like the andhra food then you should definitely try and taste the andhra kadhi.
Preparation time - 20 mins
Cooking time - 20 mins
Quantity - serves 6
Ingredients:
Beaten yogurt/Beaten curd/Thick buttermilk - 3 cups
water 1 cup
Turmeric - 1/2 tbsp
Hing/asafetida - 1/2 tbsp
Salt - 1.5 tbsps
Vegetables:
Ripe tomatoes - 2
bottle gourd - 1/2 cup (washed, peeled and cut into one inch pieces)
ash gourd - 1/2 cup (washed, peeled, de-seeded and cut into one inch pieces)
yellow cucumber - 1/2 cup (washed, peeled, de-seeded and cut into one inch pieces)
ladies finger/bhindi - 1/2 cup (washed and cut into 2 inch pieces)
For masala paste:
chana dal - 1/4 cup
dry red chillies - 2
green chillies - 2
ginger - 2 inch piece
dry coconut/dry copra/desiccated coconut/fresh coconut - 4 tbsps grated
coriander seeds/dhaniya seeds - 2 tbsps
For tempering:
cooking oil - 1tbsp
mustard seeds - 1/2 tbsp
cumin seeds/jeera - 1/2 tbsp
urad dal - 1/2 tbsp
dry red chilli - 1
curry leaves - 5-6 no.s
For garnishing:
Few coriander leaves
Recipe:
1. To prepare the masala paste, soak all the ingredients given under masala paste except for coconut for about 30 mins
2. Boil the vegetables given under vegetables section adding turmeric and salt. Except for tomatoes you can add/skip other vegetables based on the availability. If you are using a cooker just boil them for one whistle otherwise they will become mushy.
3. Now add the soaked ingredients from step 1 to a mixer, add grated coconut and grind it to a smooth paste adding little bit of water.
4. Switch on the flame, place a wok and add the masala paste, boiled veggies and beaten curd to it. Add salt and mix properly.
5. To this add 1 cup of water and bring it to boil. The flame has to be on low all the while as we are using curd in the preparation.
6. Once the kadhi begins to boil, this is when we will add the tempering.
7. In another kadai, add 1 tbsp of oil and once it is hot, add the mustard seeds, once they start to splutter, add jeera, urad dal, dry red chilli, hing and curry leaves.
8. Pour this tempering over kadhi and switch of the flame. Garnish with coriander leaves and serve.
Andhra Kadhi tastes good with rice, toor dal (plain toor dal cooked with some turmeric and salt) and ghee.
Preparation time - 20 mins
Cooking time - 20 mins
Quantity - serves 6
Ingredients:
Beaten yogurt/Beaten curd/Thick buttermilk - 3 cups
water 1 cup
Turmeric - 1/2 tbsp
Hing/asafetida - 1/2 tbsp
Salt - 1.5 tbsps
Vegetables:
Ripe tomatoes - 2
bottle gourd - 1/2 cup (washed, peeled and cut into one inch pieces)
ash gourd - 1/2 cup (washed, peeled, de-seeded and cut into one inch pieces)
yellow cucumber - 1/2 cup (washed, peeled, de-seeded and cut into one inch pieces)
ladies finger/bhindi - 1/2 cup (washed and cut into 2 inch pieces)
For masala paste:
chana dal - 1/4 cup
dry red chillies - 2
green chillies - 2
ginger - 2 inch piece
dry coconut/dry copra/desiccated coconut/fresh coconut - 4 tbsps grated
coriander seeds/dhaniya seeds - 2 tbsps
For tempering:
cooking oil - 1tbsp
mustard seeds - 1/2 tbsp
cumin seeds/jeera - 1/2 tbsp
urad dal - 1/2 tbsp
dry red chilli - 1
curry leaves - 5-6 no.s
For garnishing:
Few coriander leaves
Recipe:
1. To prepare the masala paste, soak all the ingredients given under masala paste except for coconut for about 30 mins
2. Boil the vegetables given under vegetables section adding turmeric and salt. Except for tomatoes you can add/skip other vegetables based on the availability. If you are using a cooker just boil them for one whistle otherwise they will become mushy.
3. Now add the soaked ingredients from step 1 to a mixer, add grated coconut and grind it to a smooth paste adding little bit of water.
4. Switch on the flame, place a wok and add the masala paste, boiled veggies and beaten curd to it. Add salt and mix properly.
5. To this add 1 cup of water and bring it to boil. The flame has to be on low all the while as we are using curd in the preparation.
6. Once the kadhi begins to boil, this is when we will add the tempering.
7. In another kadai, add 1 tbsp of oil and once it is hot, add the mustard seeds, once they start to splutter, add jeera, urad dal, dry red chilli, hing and curry leaves.
8. Pour this tempering over kadhi and switch of the flame. Garnish with coriander leaves and serve.
Andhra Kadhi tastes good with rice, toor dal (plain toor dal cooked with some turmeric and salt) and ghee.
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