Kadhi is a yoghurt or curd based preparation that can be enjoyed as is or used as a base for things like vegetables or pakodas to be cooked in. This dish is common in Gujarati, Rajasthani and Punjabi cuisine ... each having a different flavour due to the different seasonings and temperings.
Bengalis too make a kadhi of their own ... that is entirely different from the above three in taste and flavour.
The Lahsooni / Lahsuni Kadhi is a part of the thali ( full plate ) meals ... mostly Gujarati or Rajasthani ... in restaraunts. But ... yes, there is a but ... it is never served along with the other dishes in the plate.
The reason for this is many pure vegetarians do not eat onion and garlic ... hence this avoids any mixup.
The kadhi usually served in a thali is the white coloured and sweetish Gujarati kadhi. To get the Lahsuni kadhi, you will have to ask for it. Ask for 'Peeli ( yellow) kadhi' or 'Lahsuni kadhi' and you will get it.
I came to know about this because I have seen my husband do that. And insist for it to be served very hot ... tastes best that way.
(Updated : The shiny fat is from the curd .... after cooking ... not oil.)
I make this kadhi whenever I have run out of vegetables or dals ... i.e. whenmy pantry is empty. Or ... more importantly ... whenever I do not feel like being in the kitchen at all. And yet have to have some homemade food.
A comfort food at its best, this kadhi takes very little time to cook ... and the best part is you don't have to stand and keep watch ... does not demand any attention at all.
So if you are in the mood to be lazy, or are very tired, or desparately want to catch up with that book .... just set this on the stove and some rice in the MW or the cooker.
And go put your feet up. Your steaming hot dinner will be ready in a few minutes ... without any extra effort.
And the best part is it is healthy ... no masalas, almost no oil. :-)
This kadhi is different from the one I make for Kadhi Pakoda ... will post the recipe for that soon.
Curd / Yoghurt - 2 cups ( better if it is a couple of days old for the tang )
Besan / Gram flour - 1 tbsp
Garlic / Lahsoon cloves - 5 - 6 ( half crush in a pestle ... just one blow for each )
Hing / Asafoetida - 1 pinch ( you may add a little more if you love the flavour ) Haldi / Turmeric powder - 1 pinch
Red chilli powder - to taste
Water - around 4 - 5 cups ( you may want more )
Salt - to taste
Cooking oil - 1 tsp
How to :
Take the curd in a big sized bowl and whisk well till smooth. Add the besan, the masalas and water.
Add just a little salt ... we will add more later after the kadhi is done ( else it will become to osalty once the kadhi has thickened).
Heat oil in a deep wok / kadahi or pan (better if it is non stick). Do not make it too hot.
Add the hing and then the curd mixture. Throw in the garlic and set to boil.
Stir once in a while. Do not be impatient ... keep the heat on low all the while. If you are using a non stick vessel, you are safe ... there's no fear of it sticking to the bottom.
After it has cooked well ( the garlic should be well cooked and soft & the kadhi will be infused with its flavour ) and reached the desired consistency ( if you are having it on the side with rotis you can thicken it more ), adjust salt.
Remove and serve hot.
I love to sip the spicy hot kadhi like a soup. :-)
Goes best with steamed rice.
Go on ... enjoy a bowlful today!! :-)
In the past few months a lot of my blog friends have passed on some awards and tags to me. Since I was on a short break, I find it a little difficult to check out each and everyone for a mention here. But do let thank you all sincerely for having thought of me. Much appreciate it. :-)
Take care all !!