Vegetable Kadhi

Kadhi is a popular Indian dish made with chickpea flour and sour yogurt. There are many variations of this delicious dish and today I have made kadhi with lots of vegetables, making it even more healthy and delicious. Here is the recipe.

All you need is

Besan \ chickpea flour - 1\2 cup
Sour yogurt - 2 cup
Water - 5-6 cups
Oil - 2 tbsp
Methi \ fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp
Zeera \ cumin seeds - 1 tsp
Heeng \ Asafoetida - 1\4 tsp
Curry leaves - 10-12
Dry red chilies - 3-4
Onion - 1 cup ( thinly sliced )
Green peas - 1\4 cup
Lady's finger - 6-8 ( slit into 3-4 pieces )
Cauliflower - 1\4 cup ( broken into small florets )
Potato - 1\4 cup ( cut into small pieces )
Salt to taste
Turmeric powder - 1\2 tsp
Red chili powder - 1\2 tsp
Coriander powder - 2 tsp

For tadka

Oil - 1 tbsp
Mustard seeds - 1\2 tsp
Curry leaves - 8-10
Red chili powder - 1\2 tsp

Method of preparation

Whisk the yogurt.
Add chickpea flour in it and mix well.
Add water and make a thin mixture.
Heat oil in a heavy bottom pan.
When the oil is hot, add fenugreek seeds.
When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves.
Add onion and fry for a minute.
Add the vegetables and cook for a minute.
Add salt, turmeric powder, red chili powder and coriander powder.
Fry for a minute.
Add the yogurt and chickpea flour mixture in the pan.
Bring the mixture to a boil.
Simmer the heat and cook the kadhi for 30-40 minutes on low heat.
Adjust water accordingly.

For the tadka

Heat oil in a pan.
When the oil is hot, add mustard seeds and curry leaves.
Switch off the heat.
Add red chili powder.
Add the tadka in the kadhi.
Serve hot with rice or chapati.