Shokeen Mund@
VIP
Rajasthani Kadhi
Time Taken : 30-45 mins
Time Taken : 30-45 mins
Ingredients:
1 cup sour curds
3 cups water
3 tbsp. wheatfour
1 bayleaf
1" stick cinnamon
1 clove
2 dry red chillies
1 stalk curry leaves
1 tbsp. fresh coriander leaves finely chopped
4-5 mint leaves finely chopped
1/4 tsp. grated ginger or 3 pinches ginger powder
3-4 pinches asafoetida powder
1/4 tsp. turmeric powder
1 tsp. salt
1/4 tsp. sugar
1/2 tsp. each cumin & mustard seeds
1 tbsp. ghee
Method
Making time: 30 minutes
Makes: 3 servings
Shelflife: 1 day
1 cup sour curds
3 cups water
3 tbsp. wheatfour
1 bayleaf
1" stick cinnamon
1 clove
2 dry red chillies
1 stalk curry leaves
1 tbsp. fresh coriander leaves finely chopped
4-5 mint leaves finely chopped
1/4 tsp. grated ginger or 3 pinches ginger powder
3-4 pinches asafoetida powder
1/4 tsp. turmeric powder
1 tsp. salt
1/4 tsp. sugar
1/2 tsp. each cumin & mustard seeds
1 tbsp. ghee
Method
- Beat curds, water and flour till smooth.
- Heat ghee in a deep large earthen or heavy vessel.
- Add seeds, bayleaf, cinnamon, clove, chillies, curry leaves.
- Allow to splutter, add ginger, mint, curd mixture.
- Stir continuously till it starts boiling.
- Add all other ingredients, except coriander leaves.
- Stir, and simmer on very low for 12-15 minutes.
- Check taste for salt, sourness, etc.
- Add coriander leaves just before serving.
- Serve hot with plain rice, pulao, khichidi, etc.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 1 day