Mula ni Kadhi

Published under: Curries and GraviesDal

White Radish
Gram Flour – 1 cup
White Radish – 1 cup, cut into small pieces
Ginger Chilli Paste – 3 tblsp
Coriander Leaves – handful, chopped
Sugar – 2 tblsp
Sour Curd – 4 cups
Asafoetida Powder – 1/4 tsp or as desired
Water – 7 to 8 cups
Salt as per taste

For Tempering:
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1/2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – handful or 1/2 cup
Ghee – 4 tblsp

1. Beat the gram flour and curd together in a pan.
2. Add some water and all the spices.
3. Mix well.
4. Add the radish pieces and stir to combine.
5. Heat ghee in a pan and add the tempering ingredients, except curry leaves.
6. Once the mustard seeds start to splutter, remove from flame and add curry leaves.
7. Mix and pour this over the kadhi.
8. Heat the pan over moderate heat and cook for 10 minutes, stirring all the time.
9. Once the kadhi has thickened slightly, reduce heat and continue to simmer for a few more minutes (approx 1 to 2 minutes).
10. Garnish with coriander leaves.
11. Serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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