Thursday, 12 September 2013

Kale Kadhi/ Kadi

Kadhi is basically a north Indian gravy, made with yogurt and chick pea flour, also called besan. There are many variations to this dish depending on what is added in the gravy. To name a few, fritters, boondi, sev and variety of vegetables are very common.

Recently, there has been lot of awareness regarding goodness of kale leaves, so I decided to add them to my kadhi and hence a new recipe is created. A quick, delicious and extremely simple recipe that can be served with rice or chappati.

Kale Kadhi kadi

  • 1/4 cup of besan/ chickpea flour
  • 1 cup yogurt
  • 3-4 fresh kale leaves washed and finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala powder
  • a pinch of asafoetida
  • 1/4 tsp of cumin seeds
  • 1/4 tsp of fenugreek seeds
  • salt to taste
  • 1 tbsp of oil
  1. In a bowl add chickpea flour and yogurt. Whisk well.
  2. Add chili powder, turmeric powder and 3 cups of water. Mix well.
  3. Heat a big saucepan, add oil.
  4. When oil is hot, add asafoetida, cumin and fenugreek. Let them crackle.
  5. Now add chopped kale and stir fry for a minute.
  6. Add yogurt mix to it. Stir continuously and cook on high till it boils.
  7. Add salt and more water to adjust the consistency. Reduce heat and let it cook for 5 minutes.
  8. Turn off the heat. Sprinkle garam masala on top.
  9. Serve hot with rice or roti.

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