Methi Kadhi | Rajasthani Methi Kadhi | Kadhi Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 1 Cup methi leaves
- 3 Tbsp besan
- ½ Tsp red chilli powder
- 1 Tsp dhania powder
- ½ Tsp turmeric
- ½ Cup beaten curd/yogurt
- 1 Cup water
- Salt to taste
- 1 Tsp oil
- 1 Tsp jeera
- 1-2 broken red chilli
- 1 pinch hing
- 1 sliced shallot
- Wash methi very well, finely chop it and keep aside
- In a vessel add besan, red chilli powder, dhania powder, turmeric
- Mix all dry ingredients well
- Beat the yogurt/curd well
- Pour beaten yogurt/curd into the besan mixture and whisk it well to ensure there are no lumps
- Add some salt to taste and pour water to adjust consistency
- Keep this mixture on low heat and keep mixing in between
- Next time to make some tadka, heat oil in a pan, add jeera and let it splutter
- Throw in a broken red chilli and add a pinch of hing
- Add sliced shallot and fry well
- Once shallots turn soft, add chopped methi leaves and saute till they wilt
- Besan mixture is now turning thick and taking on a nice yellow colour
- This fried mixture can now go into the thickened besan mixture
- Mix well and let it simmer for 2-3 minutes
- Serve hot with steamed rice, bharwan karela and some pickle!
Throw in a green chilli for some extra heat
Add some amchur powder for some chatpata flavour
Shallots can be optional, just fry methi leaves and add to the kadhi. Shallots reduce the bitterness of the methi leaves
Recipe by Food Of Interest at https://foodofinterest.com/methi-kadhi/
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