Methi Kadhi / Methi Kadi / Methi in Buttermilk gravy
Kadhi / Kadi is a lightly sour gravy made using thick curd or thick buttermilk and its an excellent choice for jeera rice, methi parathas or any types of pulav or parathas. In South India, the gravy made using curd or buttermilk is called as "Mor Kuzhambu" whereas in north india, they name the gravy as "Kadhi / Kadi". Preparation of both the versions is totally different and each version have their unique taste. Whenever I have leftover curd in large quantities, I always make this kadhi either plain or with methi leaves or pakodis. This version is made using our fresh home grown methi leaves. My Husband loves to have a side of Kadhi every night with his rotis and parathas. As its summer, I often include this item in our meal along with our regular subzis.
Ingredients
Thick Sour / Lightly Sour Curd - 2 Cups
Turmeric Powder - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds / Jeera - 1 tsp
Curry Leaves - 3 or 4
Dry Red Chillies - 2
Fresh Methi leaves - 1 cup washed and chopped.
Salt - To Taste
Sugar - 1 tsp
Green Chillies - 1 medium finely chopped.
Besan Flour - 1 tbsp
Oil - 4 tsp
Water - As Required.
Procedure
- Wash and chop the fenugreek / methi leaves and keep it ready. In a bowl, add the besan flour and thick sour curd and beat them well.
- In a vessel, add oil first. When its heated, add mustard seeds, jeera, dry red chillies, curry leaves in succession. When the tempering is done, add the chopped green chillies and methi leaves, turmeric powder, Hing and fry the leaves on a low flame for 2 minutes.
- Add little water to the vessel and cover the lid so that the methi leaves get cooked inside with the steam thoroughly.
- When its done, add the beaten curd into the vessel along with salt and sugar. Add water if the desired consistency is not achieved. I generally make this kadhi not too thick or watery. I prefer the middle consistency, so add water according to the consistency you prefer.
- Allow the Kadhi to boil for 4-5 minutes and switch off the flame.
- Healthy methi kadhi is now ready to be enjoyed in your meal. Serve this in small bowls as a side during the meal time.