Kadhi is the easiest curry to make & is a great comfort food. Traditionally we make it as plain yougurt based gravy with pakoras but as i have fresh methi available in my garden i decided to make this variation. Methi/Fenugreek leaves not only make the kadhi more healthy but also gives it a unique flavor.
Curd/Yogurt/Dahi:- 1 Cup
Besan/Gram Flour:- 1/8 Cup
Ginger Powder:- 1 Tsp
Turmeric Powder:- 1 Tsp
Water:-4 Cup (approx)
Ghee/Clarified Butter:- 2 Tbsp
Cumin seeds:- 1 Tsp
Methi seeds:- 1/2 Tsp
Coriander seeds:- 1/2 Tsp
Onion:- 1/2 (chopped)
Ginger:- 1 Tsp (chopped)
Tomato:- 1 (chopped)
Methi Leaves:- 1/2 or 1 Cup (chopped)
Kasoori methi powder:- 1 Tsp
1)In a mixer blend together curd,besan,ginger powder,turmeric powder salt & water .
2)Put the above mixture in the pan and start cooking it on medium heat.( Prepare the tadka in another pan and in the meantime let this curd mixture cook on medium heat )
3)For the tadka, Heat the ghee in another pan., when hot add cumin seeds, methi seeds & coriander seeds.
4) When seeds start spluttering add ginger & onion and fry till light brown.
5) Add tomato & methi leaves cook until tomatoes are tender.
6)Add this tadka to curd mixture , add kasoori methi powder and mix everything well, don't worry if the gravy is not thick at this point..it will thicken as it cooks
9) Let it cook at medium heat for 10-15 minutes until it becomes thick.
Serve hot with rice...Enjoy:)