This distinct flavour of besan and curd gravy served with hot piping steamed rice is an effortlessly made recipe and is relished in every home in India. While in west, people love to have it (kadi or kadhi) as it is, people in the north add crispy pakodas to it and people in the east love to add vegetables.
Enjoy the magic of one of Odisha's most famous and healthy dish and is sure to get everyone asking more of it. The secret is to add red pumpkin which gives a unique and sweet flavour to the kadi.
Some fried papad and pickle will perfectly complement it.
What You Need:
1/2 cup pumpkin cubes
1/2 cup radish cubes
1/2 cup brinjal cubes
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
Pan fry vegetables, each at a time and in batches using 1 tsp oil everytime.
Once, the vegetables are half cooked, take them out in a plate to be used later.
Rest of the vegetable will be cooked in the besan-curd gravy.
Beat sugar, salt, curd and besan (i.e. roasted chickpea flour) together with fork or egg whisker till you get a smooth consistency.
Add water to it and stir well.
Next empty the curd-besan blend prepared above to a non stick pan and cook on a very low flame till the raw smell of besan (chickpea flour) disappears.
You need to stir the mixture from time to time so it does not stick to the bottom.
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.
Cover the curry to let the tempering mix well with curd gravy.
Add vegetables at this point.
Cover the pan immediately and boil for another 4 to 5 minutes.
Serve Kadhi/Kadi with hot steam rice.