Corn Kadhi
by mamasurve
09 May 2011
This recipe has been viewed 11390 times
Kadhi with corn. Can be served with rice or rotis.Relished by all age groups.
Corn Kadhi recipe - How to make Corn Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
2 cups curds (dahi)
1 cup boiled sweet corn kernels (makai ke dane)
4 tsp besan (bengal gram flour)
1/2 inch ginger (adrak) , chopped
2 green chillies , chopped
1 tsp sugar
salt to taste
handful coriander (dhania) leaves
2 tsp oil
1 pinch turmeric powder (haldi)
1/2 tsp cinnamon (dalchini) powder
2 tbsp fenugreek (methi) leaves leaves
For The Tadka
1/4 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
few curry leaves (kadi patta)
a pinch asafoetida (hing)
Method
- Method
- Beat the curd and add two cups of water. Add the besan,sugar, salt, turmeric powder and mix well.
- Make a paste of ginger, chillies, cinnamon and coriander leaves.
- Boil the curd mixture on slow heat and stir continuously. Add the ground paste, and boil again.
- Add boiled corn and kasoori methi
- Heat ghee in a pan. Add all seasoning. Fry until they splutter.
- Pour this seasoning over kadhi. Garnish with coriander leaves and serve hot with rice or rotis.
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