|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|
|1.||Dahi / curd / yogurt 1 cup|
|2.||Besan / chana flour / kadale hittu / kadala mavu / gram flour 2 tablespoons|
|3.||Turmeric 1/8 teaspoon|
the besan with a spoon to remove the lumps.
besan, turmeric and salt to the dahi.
oil in a thick-bottom utensil.
mustard, jeera and methi seeds.
Fry till the jeera becomes golden brown.
hing, curry leaves, chilies, ginger and garlic.
Fry till the garlic becomes light golden brown.
the dahi-besan mixture. Mix.
Add little water to the utensil containing the dahi-besan mixture and swirl and add to the seasoning mixture.
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.
Simmer for 4-5 minutes when the mixture boils.
If the mixture becomes thick, add more water and bring to boil.
If necessary adjust the salt.
with coriander leaves.
Dahi kadi is ready.
|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.|