When I think of soul food or comfort food, Kadhi, Khadi or Khari immediately comes to my mind. It is often paired with Khichdi or also eaten with plain rice or roti. It is a yogurt based gravy containing besan and pakoras. I know my version does not contain pakoras but has an added onions and tomatoes. Now the tomato is purely for garnish and vibrant color and onions… well, I would say, my Mom’s style and I LOVE IT. You can surely omit these two vegetables for sure if you are not used to it.
* 1 cup plain yogurt (non-fat preferred)
* 1 tbsp besan
* 1 tsp oil
* 1/2 tsp jeera
*1/4 tsp of red chilli powder
* 1/4 tsp of haldi powder
* 1/4 tsp rai
* 1/2 small onion sliced
* 1/2 small tomato diced
* 1/4 tsp methi seeds
* Small piece of ginger
* A few kari leaves
* Pinch of hing
* Salt per taste
In a bowl add the yogurt, besan, salt, haldi powder, water to the consistency you want and churn it well until smooth. Heat a vessel add 1/2 tsp oil and sauté onions and then add ginger. Pour the yogurt mixture and let it boil making sure to churn in between so that no lumps or formed and the mixture remains smooth. Do not cover it, as it will boil out of the vessel. Cook for about 15 minutes or until any raw smell remains. Heat the remaining oil in a pan, add rai, let it splutter, then jeera, kari leaves and then red chilli powder. Pour on top of the khadi as garnish. Add cilantro if needed for garnish. Serve hot. The taste is truly comforting.
TIP: Start with 1 cup water for the above quantity of ingredients while churning but then if the kadhi thickens too much while cooking, add some more to get the consistency you like.
Ohh I agree with you …nothing can beat khadi chawal…just yday I was craving for some …this looks delicious
I was inspired by the colorful salad you posted in March and remembered a dish that I used to cook. Here you go: http://shareandconnect.wordpress.com/2011/04/08/bring-rainbow-colors-to/
I am so happy to see you changed to “rainbow salad”!
Great blog, great recipes and great pictures, actually beautiful…My compliments!
Thanks so much Lucy, I am glad you like it.
there are several variations of kadhis. you should try “tambhli”- a cold kadhi to be had in summer. popular in konkani homes. uses red chillies or green, onion and / or garlic, and can be made with coastal garden greenslike “tendli” creepers!
why i hit upon this site- am looking for healthy variations of staple fare stuff.your site has been quite useful!
Thanks so much Rajesh. I like your variation of kadhi. That’s the beauty of our country with so many different options. Summer is not yet here in full swing, but when it hits, I will surely your recipe.
Hello there, you will find the tambali/tambhli recipe on my blog. Do let me know how it goes. You can try this in winter too!
Your blog is probably the best indian cooking blog around – both written and visual content is awesome.
I would like to add, that when making Kadhi, if yogurt is slightly sour, it will turn out great. You can leave the yogurt out for half a day or so to make it sour. In UP we have generally sour curd used in Kadhi.
Thank you Amit. I like your suggestion and it is correct. I will add a note to the recipe.