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Yogurt Curry- Plain Sweet Kadhi

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Yogurt Curry- Plain Sweet Kadhi Recipe, Dhai Meetha , How To Make Yogurt Curry- Plain Sweet Kadhi Recipe

Plain sweet kadhi is a yummy Gujarati dish. Buttermilk tempered with mustard seeds, cumin, fresh curry leaves and thickened with a mix of gram flour and all-purpose flour.

Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India. Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.

 

Punja... Read More..

About Recipe

Perugu methai, Thayir inippu, Doyi Misti

How to make YOGURT CURRY- PLAIN SWEET KADHI

(22 ratings)
10 reviews so far
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
YOGURT CURRY- PLAIN SWEET KADHI
Author : Vahchef
Main Ingredient : Curd/Yogurt
Servings : 2 persons
Published date : January 09, 2019


Ingredients used in YOGURT CURRY- PLAIN SWEET KADHI
• Besan - 2 teaspoons.
• Cinnamon stick (1 inch) - 2 number.
• Cloves - 5 number.
• Methi seeds - 1/4 tea spoon.
• Cumin seeds - 1 tea spoon.
• Ghee - 1/2 tablespoon.
• Beaten curd - 1 cup.
• Salt - to taste.
• Green chilies (chopped) - 3 number.
• Maida / all purpose flour - 2 number.
• Red chilies - 2 tea spoon.
• Sugar - 1 tablespoon.
• Mint leaves - 6 number.
Method:
  • In a bowl, add besan, maida, salt, and water mix it well.
  • Then add beaten curd along with water and keep it aside.
  • Heat ghee in a pan, add cumin seeds, methi seeds, cloves, cinnamon, red chilies, chopped green chilies, saute it.
  • Now, add buttermilk mixture and stir until slightly thickened.
  • At last, season it with sugar, mint leaves, boil the mixture and switched off the flame.

Serve hot with rice.






Cooking with images Dahi madhur, Curds , Mosaru sihi





Articles


Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India. Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.

 

Punjabi Kadhi is a staple during winters. curd/ buttermilk when cooked with gram flour, nourishes warming characteristics. When eaten in winters, Kadhi behaves as a delicate medication to prevent from minor cold and cough problems. The actual cause of the medicinal qualities of Kadhi is also the mixture of spices used. Turmeric, curry leaves and bay leaves, when used collectively, offers that warm punch to the curry.

 

Punjabi kadhi has two various elements - kadhi and pakora. As a result, it is little time-consuming although not difficult to make. For the best flavor, pakora should cook in kadhi for a little bit, therefore it soaks in some gravy and tastes, may become soft. This kadhi needs to be thick and creamy with tender pakora in it. A preparation of curds, besan, onions and masalas the Punjabi kadhi is prepared quickly. Punjabi kadhi produces a scrumptious weekend afternoon meal when offered with plain steamed rice.

 

Method:

For the Kadhi, mix all the ingredients collectively. Ensure there is no lumps.   Add to a big pot, heat on medium. Bring to a boil. In the meantime, be certain that you're stirring regularly. If you do not stir, the mixture may become lumpy and separate. When the mixture has come to a boil, reduce heat to slow simmer. Still stir and simmer for 20-25 minutes. Some pakodas are put into the kadhi, after which tempering is performed using ghee and red chili.

 

Don't prefer to eat Kadhi in sawan. Why?

Kadhi, in spite of being tasty, is cool in nature and therefore, tough to digest because it contains Besan. As well as the buttermilk is coming from the milk that is provided by cows which can be grazing on fresh new grasses of rain which can be already polluted and therefore are unacceptable for humans to eat. In the month of Shravan, humans aren't expected to eat Kadhi



 

Comments & Reviews

 

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Recent comments

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Neththra'sVision Posted on Thu Apr 18 2013

Yayyy!!!!!! 600..videos!!!!!!!! Me and everybody in my family congratulate on your 600th video.You are one of those few people who does good to the world and make it a better place. We can imagine how much time and energy you put on to creating just

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Neththra'sVision Posted on Thu Apr 18 2013

During these 600 videos you've made a big fan base around the world and that's the biggest wealth you have got. I wish you all the strength and very best for your future videos in Vah Re vah and for the work in your family.

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VahChef Posted on Thu Apr 18 2013

Thank you soooo much and i wish every one of you a wonderful and great cooking

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Sudheer Joshi Posted on Thu Apr 18 2013

Sanjay Ji perhaps you have forgotton to add hing to the tadka !

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Raj R Posted on Thu Apr 18 2013

Awesome was looking for this receipe for a while now , Thank you

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TechAnime Posted on Sat Apr 20 2013

luv all of your videos

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ATHIRA HARISH Posted on Mon Apr 22 2013

Seems easy.. chef, please tell us what is d best combination with this dish?

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Ramya Raghvendra Posted on Thu Apr 25 2013

You didnt add ginger and hing.. That's what makes kadhi smell so good..

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Shirley Gomes Posted on Sat Apr 27 2013

its dam delicious chef hatts off.. sir i just loved it nd my family too gave pat nd all coz of u sir thnk u sooooo.... much

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Shirley Gomes Posted on Sat Apr 27 2013

khichdi hot nd thin yummy

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