Masti Bhari Kadhi
by seemakjain
24 Jul 2018
This recipe has been viewed 5204 times
Mix the besan in cold water and beat with hand blender to minimize the lumps.
Masti Bhari Kadhi recipe - How to make Masti Bhari Kadhi
Preparation Time: Cooking Time: Total Time:
200 gms curds (dahi)
2 tbsp besan (Bengal gram flour)
2 green chillies
cumin seeds (jeera)
mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
2 tbsp oil
Sev / haldiram bhujia/ garlic sev
1 small tomato
2 cloves (laung / lavang)
2 whole peppercorns
1/2 tsp ginger-garlic (adrak-lehsun) paste
3 tbsp sugar
salt to taste
imli chutney
Method
- Beat the yoghurt until even.
- Add some water to the besan to the yoghurt, based on the consistency of the kadhi you would like to have.
- Then beat it well, to eliminate all besan lumps
- Keep on medium flame for 10 mins to make it boil.
- In the meanwhile prepare for tadka.
- Put oil in the tadka bowl
- Add mustard seeds, cumin seeds, cloves pepper and curry leaves after oil is heated.
- Then add ginger garlic paste and immediately pour this into the boiling kadhi bowl.
- Add sugar and salt to the kadhi, and stir
- Kadhi is ready.
- Serve in a bowl, add sev to it to completely dip the sev in the bowl, and if required add little imli chutney on the top. add coriander for garnishing.
- Add tomatoes.
- The kadhi,tomato and sev combination gives an ideal taste and it can be like a chat item also.
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