Bajre Ki Kadhi
by Sushila Jora
16 Aug 2011
This recipe has been viewed 21899 times
This is a type of rajasthani kadhi.
Bajre Ki Kadhi recipe - How to make Bajre Ki Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 6 to 8 servings
For The Kadhi
1/2 cup bajra (black millet) flour
3 cups buttermilk
salt to taste
2 tsp red chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup finely chopped radish (mooli)
1/2 cup boiled dry sangari
For The Tempering
1 tbsp ghee
4 to 6 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
2 black cardamoms
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/4 cup finely chopped onions
2 chopped green chillies
1/4 tsp red chilli powder
Method
For the kadhi
For the tempering
How to proceed
For the kadhi
- For the kadhi
- Combine the bajra flour with buttermilk in a depp pan and whisk well so as no lumps remain.
- Add the salt, red chilli powder and turmeric and mix well.
- Place the pan on a slow flame and bring it a boil, while stirring continuously.
- Add chopped radish and cook it for 15 minutes, while stirring in between.
- Add the boiled sangari and mix well and cook on a slow flame for 10 to 15 minutes.
- Remove from the flame and keep aside.
For the tempering
- For the tempering
- Heat the ghee in a small pan and add the cumin seeds, clove and black cardamom
- Add garlic and ginger paste and mix well.
- Add the onions, mix well and sauté on a medium flame till they turn golden brown in colour.
- Add green chillies and mix well.
- Add the red chilli powder and mix well.
How to proceed
- How to proceed
- Pour the tempering over the kadhi and serve hot.
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