MOOLACHI KADI
* * * * *
You can be first to rate this post
Author anubond101 Yield No Value
Published Sep 14, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Radish Standing Time 25 Minutes
Description: Moolachi kadi, radish grated, tempered and cooked until soft in a delicious, creamy and slightly spicy besan and yogurt mixture. Moolachi Kadi tastes extremely good with hot steamed rice.

Recipe of MOOLACHI KADI

Ingredient Name Quantity Unit
Hing (asafoetida) Pinch
Green Chillies, Crushed 1 Teaspoons
Ginger, Crushed 1/4 Teaspoons
Garlic Cloves, Crushed 1/4 Teaspoons
Curry Leaves few Leaf
Fenugreek Seeds Pinch
Cloves 3-4 Numbers
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Oil 1 Tablespoons
Whisked Yoghurt 2 Cup
Radish, Grated 1 Big
Turmeric Powder 1/4 Teaspoons
Salt To Taste
Sugar Pinch
Water As Needed
Besan Atta (chickpea Flour) 1-2 Teaspoons

Directions

1. Heat oil in a hot pan, add mustard seeds and they crackle add cumin seeds, cloves, fenugreek seeds, curry leaves, crushed garlic, ginger and green chillies.
 2. Add hing, turmeric, grated radish, salt to taste and pinch of sugar. Sauté all the ingredients and add little water, cover the pan with a lid and cook the radish until it is tender and soft. In a bowl, take a teaspoon of besan flour.
3.  add little water and make a fine paste. Add 1 tbsp paste into thick whisked yoghurt and mix well. Once the radish is soft, reduce the flame and slowly add the yoghurt stirring continuously. The besan helps in slightly thickening the gravy.
4. Cook till you get a slightly thick consistency and switch off the flame.
Posted Sep 14, 2012

You need to be logged in to add comments.

Click here to login into your account.

0 Comments