Oriya Kadi is very very different from the kadi that is prepared in the rest of India. The tempering is different and so is the ingredients that goes into it. Not only, its healthy and delicious, but it holds a very special place in every buffet aka bhoji and is a must preparation for non-meat eaters. We all love Kadi and people who savor mutton also enjoy it at the end with little rice, the way people in South of India have a little curd and rice to finish the meal. Kadi has cooling effect to the stomach and when you stay in a hot place like Orissa/Odissa, it is a must have food for many.
What You Need:
1 cup bhindi fried and kept separately
1 cup curd
2 tbsp besan (chickpea flour)
2 cups of water
salt to taste
1 tbsp sugar
10-12 curry leaves
1 tbsp panch photan (equal quantities of fenugreek, cumin, mustard, aniseed, carom seeds)
1 dry red chili
1 green red chili
pinch of asoefoetida(hing)
1 tbsp oil
1 garlic crushed
Steps To Make:
Beat sugar, salt, curd and besan together with fork or egg whisker till you get a smooth consistency.
Add water to it and mix well.
Next pour the mixture to a non stick pan and cook on a low flame till the raw smell of besan (chickpea flour) disappears.
Pan fry Bhindi in 1 tsp of oil till the sliminess is gone.
Heat oil separately in a small tempering pan. Add panch photan, curry leaves, dry red chili and green chili, crushed garlic and pour over kadhi.
Add bhindi at this point.
Cover the pan immediately and boil for another 4 to 5 minutes.
Serve Kadhi/Kadi with hot steam rice.