Aate Ki Kadhi (आटे की कढ़ी)

Hiya friends,


Today I am bringing just something very simple as kadhi and that too with a little twist. You all must have eaten "Besan ki Kadhi" all the time, this is made with Aata or wheat flour. If anyone has any kind of problems with "Besan" can use this alternate. Once the kadhi is prepared, you can hardly tell the difference.


I first ate it when my sister-in-law "Anjana" made it and it was super yummy, so I had to get it to you guys as well. Thanks "Anju didi" for this delicious recipe of yours.


Aate Ki Kadhi (आटे की कढ़ी)

Ingredients
Chaaj (Buttermilk) - 2 cups (people usually prefer it to be little sour for the best tasting kadhi)
Dry Ingredients
Aata (Wheat Flour) - 2 tsp
Dry Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - As per taste
For Seasoning
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing (asafoetida) - 1/4 tsp
Ginger - 1 inch piece nicely (make paste)
Garlic - 5 cloves (make paste or crush them well)
Oil - 2 tsps


Preparation
Add all dry ingredients in buttermilk and mix well such that there are no lumps and the resultant liquid is very smooth in texture. Now add oil in a deep bottomed pan and add seasoning items one by one (add ginger/garlic paste at the end). Let the seeds splutter and a nice aroma out of ginger/garlic come. Then add buttermilk mix and keep stirring (maintain the gas stove from medium to high) till it starts boiling (it is very important to keep stirring without fail or else your curd will curdle and the kadhi won't look good). Once it starts boiling reduce the gas to low setting and let the kadhi boil for about 20-30 min. That's all, your kadhi is ready. Decorate it with finely chopped cilantro.


Serving
This is well received with either roti/paratha/naan or with white steamed rice. But, mostly prefer it with rice. Hot kadhi and hot rice, yum combination.


Many people also like to add (usually onion) pakodas to it to enhance the taste. My husband and son also prefer to add "Dry Boondi" right before eating to their kadhi, so that the boondi has crunch and enhances flavor as well.


Once the kadhi is almost ready, you can even add various things to enhance it flavor even more. For example, I like to add baby or chopped spinach, little methi leaves, finely chopped onions (yes raw chopped onions cooked for few min. before you finish kadhi) are some to name. So, go ahead and do your own experiment and tell me what you like the best with it.


So, try it out and let me know how it is.


Bye till next recipe :)
~ Priya