Achaari Kadhi


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A unique Achaari Kadhi recipe with mixed vegetables.

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Achaari Kadhi recipe - How to make Achaari Kadhi

Preparation Time:    Cooking Time:    Total Time:     Makes 5 serving


For The Curds Mixture
2 cups curds (dahi) , beaten
2 1/2 cups of water
1/2 cup besan (bengal gram flour)
salt to taste

For The Kadhi
1 tsp of nigella seeds (kalonji)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp fennel seeds (saunf)
1 tsp red chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp cooking oil
onion paste
1 tsp finely chopped garlic (lehsun) clove
1 medium sized zucchini (peeled and sliced into lengthwise)
1 cup blanched carrot (scraped and sliced into lengthwise)
6 medium sized green chilies
  1. In a mixing bowl, whisk together curds with besan, salt and water.
  2. Heat oil in a wok. Add fenugreek seeds, fennel seeds, mustard seeds and onion seeds. When the seeds crackle and change its colour, add garlic and onion paste. Add red chili powder and turmeric powder with few drops of water. Cook on medium flame until the gravy thickens.
  3. Add the beaten curd mixture. Cook the mixture while stirring continuously till it comes to a boil.
  4. Add the carrots along with zucchini and cook for 10 -12 minutes on medium-low flame until the vegetables turn tender and the gravy thickens.
  5. Add the green chilies and cook for another 2 minutes.
  6. Remove from heat and serve hot with boiled rice.

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This recipe was contributed by Foodie #514071 on 02 May 2011

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