Good Afternoon| Again looking for inspiration recipes kadhi unique? The way to prepare it is difficult to easy. If wrongly processes it, the result will be tasteless and in fact tends to be unpleasant. Whereas kadhi the delicious should had aroma and taste that could provoke our appetites.

many things that more or less affect the quality of taste dari kadhi, first from the type of ingredients, then the selection of fresh ingredients, up to how to make and serve it. No need bother if will prepare kadhi tasty home, because as long as you know the tricks and how to do this, this dish can be serve special.

Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook. Use the curd which is made from full fat milk. Mix very well with a wired whisk. Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt.

To begin with this recipe, we have to first prepare a few ingredients. You can cook kadhi using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Kadhi:

1. Prepare 200 gm gram flour
2. Get 250 gm curd
3. Get 1/4 tsp turmeric powder
4. Get 1/2 tsp Red chilli powder
5. Prepare as required as required oil
6. Prepare as per requirement salt
7. Get 1 pinch Asafoetida

Kadhi is a generic term that refers to a yogurt sauce made with gram flour, Indian curd, spices and herbs. It is made in many regions of India. Punjabi, Gujarati, Rajasthani, Sindhi & Maharashtrian cuisines have their own unique way of making this dish. Traditionally Kadhi was made with Indian buttermilk or sour curd as a way to use up the excess.

Instructions to make Kadhi:

1. Step 1 Mix the gram flour with water and asofoetida till it gets fluffy.
2. Step 2 Then take a wok and put 1tbsp oil and make pakori from that batter and leave 1tbsp batter for the gravy.Then add some more oil and add methi seed,then add curd and 3 glass of water to leftover batter and cook for at least them 30 minutes.sprinkle ghee mirchi over it to garnish.
3. Step 3 Ready to serve with chapati.
4. Ready to serve and ENJOY!

Punjabi, Gujarati, Rajasthani, Sindhi & Maharashtrian cuisines have their own unique way of making this dish. Traditionally Kadhi was made with Indian buttermilk or sour curd as a way to use up the excess. Kadhi, or karhi, is a popular dish mainly consumed in South Asia. It consists of a thick gravy or soup based on gram flour, and it may contain vegetable fritters called pakora, which include dahi (yogurt) for a sour taste. It is often eaten with cooked rice or roti.

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