Subzi Kadhi
by Tarla Dalal
23 Mar 2013
This recipe has been viewed 42028 times
Popular with many, this kadhi is my favourite too. Medley of vegetables make this kadhi interesting and delicious.
It is a complete meal when served with steaming hot rice as is full of veggies, curds providing all the necessary nutrients. As being low in calories relish this delicacy quite often without any hesitation.
This kadhi teams up equally well with rotis and parathas .
Subzi Kadhi recipe - How to make Subzi Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tbsp besan (bengal gram flour)
2 cups low fat curds (dahi) , beaten
1 tsp ginger-green chilli paste
2 curry leaves (kadi patta)
2 tbsp sugar
salt to taste
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
1 cup chopped and boiled mixed vegetables (carrots , french beans and cauliflower)
2 tbsp chopped coriander (dhania) for garnishing
Method
- Main procedure
- Whisk the besan and curds together till smooth and free of lumps.
- Add the ginger-green chilli paste, curry leaves, sugar, salt and 2 cups of water and keep aside.
- Heat a non-stick pan on a medium flame and when hot, add the cumin seeds and mustard seeds and dry roast for 30 seconds.
- Add the asafoetida and red chilli and again dry roast for a few seconds.
- Add the besan-curds mixture and mixed vegetables and bring to boil.
- Lower the flame and simmer for a few minutes while stirring continuously.
- Serve hot garnished with coriander.
Nutrient values per serving
| Energy | 113 cal |
| Protein | 6.2 g |
| Carbohydrates | 20.4 g |
| Fiber | 2.7 g |
| Fat | 0.7 g |
| Cholesterol | 0.2 mg |
| Vitamin A | 525.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 8.8 mg |
| Folic Acid | 16.8 mcg |
| Calcium | 173.5 mg |
| Iron | 0.8 mg |
| Magnesium | 34.9 mg |
| Phosphorus | 111.3 mg |
| Sodium | 64.2 mg |
| Potassium | 92.1 mg |
| Zinc | 0.2 mg |
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