Peanut Kadhi Video By Tarla Dalal

Peanut Kadhi Video By Tarla Dalal

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A kadhi made with roasted peanut powder and fresh curds, thickened with rajgira flour instead of besan. The Peanut Kadhi has been carefully formulated to avoid items that cannot be had on fasting days. This faraal recipe is a tasty treat that you can have on janmashtami, during navaratri, or any other day for that matter.

Recipe Description for Peanut Kadhi, Farali Mungfali Kadhi, Vrat ki Kadhi

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


For Peanut Kadhi
2 tbsp roasted and powdered peanuts
1 cup fresh curd (dahi)
1 tbsp rajgira (amaranth) flour
1 tsp ghee
1/2 tsp cumin seeds (jeera)
1 1/2 tsp ginger-green chilli paste
rock salt (sendha namak) to taste
1/2 tsp sugar

For The Garnish
1 tsp finely chopped coriander (dhania)

For Serving With Peanut Kadhi
rajgira paratha or sabudana khichdi


For peanut kadhi

  1. To make the {span class="bold1"}peanut kadhi{/span}, combine the curds, rajgira flour and 2 cups of water in a deep bowl and whisk well. Keep aside.
  2. Heat the ghee in a deep non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the ginger–green chilli paste and sauté on a medium flame for 30 seconds.
  4. Add the peanut powder and sauté on a medium flame for another 30 seconds.
  5. Add the curds- rajgira flour mixture, rock salt and sugar, mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously to avoid any lump formation.
  6. Garnish the {span class="bold1"}peanut kadhi{/span} with coriander and serve hot with rajgira paratha or sabudana khichdi.
RECIPE SOURCE : Faraal RecipesBuy this cookbook


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