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Before you jump to Yogurt (Dahi) Kadi recipe, you may want to read this short interesting healthy tips about Learn The Truth On Superfoods.
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We hope you got benefit from reading it, now lets go back to yogurt (dahi) kadi recipe. You can have yogurt (dahi) kadi using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Yogurt (Dahi) Kadi:
- Provide 500 grams of Yogurt.
- Get 4 tbsp of Chickpeas flour divided in 2 parts.
- You need 2 of Curry leaves.
- Use 5 medium of garlic cloves.
- Take 1 1/2 tsp of Turmeric powder.
- Use 1 tsp of cumin seeds (divided in 2 parts).
- Use 1/2 tsp of Mustard seeds.
- Provide 3 tbsp of coriander leaves chopped.
- Use 2 medium of onion, chopped in fine slices.
- Get 1/4 tsp of onion seeds (kaluanji).
- Prepare 2 each of Green chilly.
- Provide 2 tbsp of olive oil, extra virgin. divided.
- Take of Salt.
- Take 2 pinch of asafoetida.
- Take of oil for deep frying..
- Take 1/4 tsp of baking powder.
Steps to make Yogurt (Dahi) Kadi:
- First grind the yogurt, 2 table spoons chickpea, 2 table spoons coriander leaves, half tea spoon cumin seeds salt 1 green chilly (if you want spicy use 2 chillies), 1 tea spoon turmeric powder and 3 cloves of garlic. Add a little water to it. It looks like a smoothie..
- Take a large skillet. Add oil and once hot add half an onion cut into fine slices to it..
- As the onions become transparent add 1 stock of curry leaves to it with the stock. Add the complete mixture from the grinder, you will need to add more water and salt as per taste as this will thicken up. Stir in short breaks. This is called the "Kadi". Taste n check if the consistency and the salt is ok. Close the flame once done..
- In a bowl take the remaining onion, add the remaining chickpea flour, baking powder, chopped coriander leaves, salt as per taste, remaining turmeric powder and very little water to make a thick batter. Mix well..
- Take enough oil for deep frying in a deep pan or skillet. Once the oil is hot, with a tea spoon leave scoops of this onion batter in the oil. Once these are golden brown remove them and keep aside. These are called bhajia. You can eat this bhajia with any chutney or with ketchup..
- Now put these bhajia's in the kadi..
- You need to season the kadi. Take 1 table spoon of olive oil in a small fry pan, once it's hot put the curry leaves, the remaining garlic cut into 4 parts of each cloves, cumin seeds, mustard seeds. Add all these ingredients together to the hot oil with the flames on low. Once it starts to sizzle add the asafoetida to it and close the flame and add this hot sizzling seasoning to the kadi and put the lid over the kadi. This is called a "Baghar".
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