This is a quick and simple Kadhi that can be made on a busy weekday for lunch or dinner. I have followed Chef Sanjeev Kapoor’s Recipe for this Kadhi with minor alterations. What I liked about this was there was not much prep to do. No onions to be chopped, no mixture to be ground. Yet the result was a tangy delicious and flavorful Kadhi. This is eaten with rice and any sabji of your choice.
- 3-4 tsp gram flour
- 2 tbsp oil
- 1 big tomato pureed or chopped
- 2 small potatos cubed
- 6-8 drumstick pieces
- 1 sprig curry leaves
- 1 dried red chilly
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/4 tsp asafoetida
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A small piece of cinamon
- 1 clove
- 1/4 tsp methi/fenugreek seeds
- 1/2 tsp grated ginger
- 1 tsp tamarind pulp
- salt to taste
- a pinch of sugar
- (optional vegetables – ladies finger, cluster beans, capsicum)
In a deep pan, add oil. When hot, add mustard seeds, cumin seeds, asafoetida, curry leaves, methi seeds, cinnamon, clove, grated ginger, red chilly and let the mustard and cumin sizzle.
Add the gram flour to the pan and saute for a minute. The gram flour will absorb all the moisture and form clumps. Keep sauteing the mixture.
Add 1/4 cup water and let the gram flour cook. Use your ladle to break the lumps and stir until the mixture is smooth.
Add 3 cups of water, tomato pulp/chopped tomato to the kadhi and let it boil for 2 minutes.
Meanwhile you can saute the potatoes (ladies finger, cluster beans if using) until they are cooked partially add the potatoes, drumstick, and other veggies to the kadhi.
Add turmeric powder, chilli powder, salt, tamarind pulp to the kadhi and mix well. Let it boil until the vegetables are cooked and the raw taste of the tamarind is gone. Finally add a pinch of sugar.
Serve hot with rice and any vegetable sabji of your choice.