Vegetable and Yoghurt Kadhi


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Simple kadhi morphs into a wholesome accompaniment with the addition of mixed vegetables. I have chosen light and common vegetables for the vegetable and yoghurt kadhi but you can experiment with others, depending on what you have on hand. Remember to stir the curds mixture in the beginning, or else it will separate.

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Makes 4 servings
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Ingredients

1 cup chopped and boiled mixed vegetables (carrots , french beans , cauliflower , green peas)
1 cup fresh curds (dahi)
1 1/2 tbsp besan (bengal gram flour)
1/2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
  1. Combine the curds, besan and 1¼ cups of water in a bowl and whisk well till no lumps remain. Keep aside.
  2. Heat the ghee in a deep non-stick pan and add the mustard seeds and cumin seeds.
  3. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
  4. Add the chilli powder, turmeric powder and coriander-cumin seeds powder and sauté on a medium flame for a few seconds.
  5. Add the curds-besan mixture, mix well and bring to boil. Cook on a slow flame for 7 to 8 minutes, while stirring continuously for at least the first 3 to 4 minutes.
  6. Add the mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes.
  7. Serve hot garnished with coriander.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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