One of my friend, Parthiv, is a Gujarati, and he loves Kadhi Chawal. Whenever he feels like having he just gives me a call and says “Sheelu Kadhi Chawal this Saturday” and all I can say is sure. The best part is that he, his wife and my husband they all end up over eating the same and by the time I come back after cleaning the kitchen they are all fast asleep. I just smile and put some covers over them…:)
Preparation Time:- 10 mins | Cooking Time:– 1 hour | Serves:- 4-6 people
- 1 kg sour Curd (or butter milk)
- 1 cup Gram Flour (besan)
- Salt to taste
- 1 tea spoon Turmeric Powder (Haldi Powder)
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 1 tea spoon Ghee
- 1 tea spoon Fenugreek seeds (Methi dana)
- 1 tea spoon Cumin seeds (Jeera)
- 2-3 Cloves (laung)
- 2-3 pinch of Rice
- 1 tea spoon Garam Masala
Take the curd in a big bowl and whisk it using a spoon. (You can grind it in a mixer as well. Not required if using butter milk).
Add the gram flour, salt, turmeric powder and chilli powder to the curd. Mix properly so that all the lumps are dissolved. (I usually mix by hand to break the lumps). Once the mixture is ready keep it aside.
Take a cooker/big pan and add a tea spoon of ghee. Warm the ghee and then add cumin seeds, fenugreek seeds, rice and cloves to it. Allow them to crackle and turn brown in color.
Add the curd mixture prepared to the cooker, this will splatter so do it carefully. Stir continuously till the curd boils. Then simmer the gas and let the kadhi cook for some time, keep stirring in between.
Usually I allow it to cook for about an hour or so (You can add onion pakoras when it is cooking). When ready to serve add garam masala.
- Kadhi goes well with boiled rice.
- Salad of onion with lemon juice and chat masala is a must try.
- Top the kadhi with ghee to enhance its taste.
Do try it out on a lazy saturday/sunday lunch & let me know how it went..!