Kadi is the natural side dish for Khichdi, although it goes equally well with rice. The Kadi Pakodi, the recipe for which I will post later, can be eaten with rotis. This is a quick dish, requires minimium effort. When you are back from a vacation, or when guests drop in when you least expect them, this is something that should keep everyone happy.
Cooking time: 10 to 15 minutes.
Ingredients:
Curry leaves: Around 10
Green chillies (capsicum for people in the US): 3-4
Ginger (optional): 1/2 tsp (finely shred or cut ginger)
Besan (Chickpea flour): 1 tbsp.
Curd (Yoghurt): 1/2 cup
Salt: To taste
Hing (Asafoetida): 2 pinches (1/4 tsp)
Raai (Mustard seeds): 1/2 tsp
Zeera (cumin): 1/2 tsp
Turmeric: 1/4 tsp
Oil: 1-2 tsp
Water to dilute the curd
Procedure:
Dilute the curd (yoghurt) to a milkish consistency with water. In a small bowl, add the besan, and mix with water till you get a thin paste. Add the paste to the curd.
Place the kadai (wok) on the stove set to medium heat, and add the mustard seeds. When the mustard seeds stop spluttering, add the jeera and Hing. Stir for around 10 seconds, and add the curry leaves. Saute for 5-10 seconds, and add the ginger paste and the green chillies. Saute for 30 seconds, and add the curd-besan mixture. Add the salt and mix well. Stir intermittently. Turn off the flame after the first boil. Your kadai might break if you heat it any further. So, do not step away from the stove till you are done.
The Gujjus add a little bit of sugar (like usual) to the kadi. If you like your kadi to be sweet, go ahead, and add the sugar.
