Recipe‎ > ‎Tarkari/curry‎ > ‎Jhol‎ > ‎

Kadi

posted Aug 3, 2012, 9:03 PM by Weall Nepali   [ updated Aug 3, 2012, 9:10 PM ]


How to Make Kadi

Kadi
Utensils

Pan 
bowl 
Spoon

Ingredients

Yogurt – 1 cup 
Water – 3 cups
Garbanzo Flour (Besan) – 4 table spoon
Salt –to taste
Turmeric Powder – 1/8 table spoon
Ginger – 1/2 table spoon grated
Oil – 2 table spoon 
Red chili(whole) – 1 or 2
Cumin Seeds – 1/2 table spoon
Mustard seeds – 1/2 table spoon
Fenugreek Seeds– 10 seeds
Asafoetida (Hing) – 1/8 table spoon
Curry leaves – 5
Cilantro – 1 table spoon (chopped)

Method

Take and Mix yogurt, water and chickpea flour (there should be no lumps) in a bowl

Add salt, turmeric powder, ginger and green chilies

Meanwhile turn on the stoves and heat a pan

Pour oil into the pan 

When oil is hot add thyme seed fenugreek seed mustard and cumin seed into the oil in the pan
 
Now add asafetida, curry leaves, ginger and red chili to the oil 

Pour the mixture of the bowl (first we made)in the hot oil pan
 
Turn heat to medium flame and stir the mixture continuously

Reduce flame to low after sometimes

Let this mixture boil for few minutes and take it off the stove 

Your kadi is ready to serve 

This it best soup if you like yogurt

Some people prefer boiling the mixture and adding the curry leaves at the end by boiling leaves in the hot oil and put it onto the kadi. (झानेर बनाउने) )


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