Dahi Kadi


dahi kadi


Dahi Kadi (or kadhi) is a tasty dish, which can be relished especially with rice, ragi mudde or ragi ball or roti. Try this food, if you want to take a break from the regular sambars and prepare something new and simple. You also get to benefit from the health properties of dahi. All these reasons should kindle your interest to know how to make dahi kadi.

This dish has its origin in northern India. The recipe for this food slightly varies in states like Uttar Pradesh, Gujarat and Rajasthan. The differences in the recipe include thick or thin consistency and or adding of vegetables and of sweeteners like jaggery.

Did you know?
A variation of the recipe of this food adds pakoras to the dahi kadi. If you want to try the rice-dahi-kadi-pakora combination, prepare pakoras and add or soak them in this kadi. Then, savor it with rice.

Praise the recipe of dahi kadi, because dahi and besan are the only main ingredients you need to make this liquid food.

Tip
Try as much as possible to use only home-made curd or dahi, as it will be fresher and cheaper.

Turmeric is another item in the list of ingredients for dahi kadi that gives color and flavor and adds to the health value of this liquid food.

Curry leaves, garlic and ginger are among the other items of the dahi kadi recipe that chip in to give this food a fine taste and scale up its health weight.

In less than ten minutes you can make dahi kadi. Thus, light cooking ingredients and less cooking time should be further motivation to you to find out how to make dahi kadi.

Whether you want to enjoy dahi kadi with rice or another dish, or savor this food with pakora as mentioned above, you would consider it as an unique experience.



how to make soft ragi mudde
Dahi kadi would be a fine choice to relish it with ragi mudde or ragi ball.






Servings: 2 to 3

Ingredients:

1. Oil 1 teaspoon
2. Mustard seeds 1/4 teaspoon
3. Jeera 1/2 teaspoon
4. Methi seeds 1/8 teaspoon
5. Hing few pinches
6. Curry leaves, 1 sprig
7. Green chilies 2 or to taste
8. Garlic, chopped, 1/2 teaspoon
9. Ginger, chopped, 1/2 teaspoon
10. Salt to taste
11. Water 1-and-1/2 cups
12. Garnishing: coriander leaves

For mixing:

1. Dahi / curd / yogurt 1 cup
2. Besan / chana flour / kadale hittu / kadala mavu / gram flour 2 tablespoons
3. Turmeric 1/8 teaspoon

How to make Dahi Kadi?


1. Beat the dahi.

dahi kadi s1
2. Press the besan with a spoon to remove the lumps.

dahi kadi s2
3. Add besan, turmeric and salt to the dahi.

dahi kadi s3a

Mix thoroughly.

dahi kadi s3b
4. Heat oil in a thick-bottom utensil.

dahi kadi s4
5. Add mustard, jeera and methi seeds.

Fry till the jeera becomes golden brown.

dahi kadi s5
6. Add hing, curry leaves, chilies, ginger and garlic.

Fry till the garlic becomes light golden brown.

dahi kadi s6
7. Add the dahi-besan mixture. Mix.

dahi kadi s7

Add little water to the utensil containing the dahi-besan mixture and swirl and add to the seasoning mixture.

dahi kadi s7b
8.
IMPORTANT
Do not cook over high flame, as the dahi may curdle. Set the flame to low, medium or in between the two.

Add the remaining water and salt. Mix.

Stir the mixture to prevent it from sticking to the bottom and getting burnt.

dahi kadi s8

Simmer for 4-5 minutes when the mixture boils.

dahi kadi s8b

If the mixture becomes thick, add more water and bring to boil.

If necessary adjust the salt.
9. Garnish with coriander leaves.

Dahi kadi is ready.

dahi kadi final


TIPS Dahi Kadi
1. To make sour kadi, keep the dahi at room temperature till the dahi gets the desired sourness.
2. Add diced cucumber in Step 7 to increase the nutritional value of this food.
3. Cook and add vegetables like carrot, green beans and peas to make the kadi tastier and more nutritious.
4. If you have buttermilk and not dahi, you can use it as a substitute. In this case, be sure to use less water.