Kadhi (paladya) and saaru (rasam) work well in all seasons. I can never say no to a meal involving either of these 2 dishes. It gives you an instant feeling of warmth. Methi kadhi is one of my go-to dishes if I have methi in my fridge and after a long day of work. It is so quick to make and methi definitely makes it extra comforting.
This is Rajasthani style methi kadhi whereas Punjabi style methi kadhi generally has pakodas in it. I have already posted Gujarathi kadhi and Karnataka special majjige huLi. Oh, wow so many combinations and so much variety, it’s mind boggling sometimes. For a quick dinner, rustle up some quick jeera rice or peas pulao, and methi kadhi. Serve with pickle and papad. This time I had leftover bharwan karela, it made a fancy meal.
Ensure not to use sour yogurt/curd it makes the kadhi split and the taste is not nice at all. Use fresh well beaten homemade yogurt/curd, it does make all the difference to this methi kadhi. You do not have to use a lot of methi leaves at all, just a small bunch of fresh methi would suffice. Try more kadhi recipes from FOI, more saaru/rasam recipes to eat with rice!
- 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!
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
Methi Kadhi Stepwise:
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!
