Methi Kadhi / Methi Kadi / Methi in Buttermilk gravy

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.

Aval Sakkarai Pongal / Sakkarai Pongal using Poha

Aval Sakkarai Pongal / Sakkarai Pongal using Poha

Aval Sakkarai Pongal is one of the quickest sweet that we could make during festivals. I made this tasty pongal for Rama Navami along with Panagam and Buttermilk. I always tend to make something out of Aval / Poha during regular days itself as it makes the process easier and quicker. Aval Tamarind Upma, Aval Payasam, Aval Curd item are some of  my own favorites.

Ingredients

Thick Aval / Poha - 1 Cup

Jaggery - 3/4 cup

Cardamom Powder / Elachi - 1 tsp

Pachai Karpooram - 1 small pinch

Cashew nuts - 2 tsp

Ghee - 3 tsp ( Add more if you like..)

Method

1. In a separate vessel, make the Jaggery syrup with little water. Drain the impurities or any dirt from the syrup and keep it ready. Consistency of the syrup should be neither watery nor thick. Should be in the middle form.
2. Wash the poha/aval and add it directly to the cooking pan/kadai. Add some water for the poha to get cooked. Close the lid and let the aval cook for 2-3 minutes.
3. When its cooked three fourth, add the jaggery syrup, cardamom powder, crushed pachai karpooram, ghee roasted cashew nuts and stir them well till it thickens.
4. Add ghee at the end and switch off the flame.
5. Flavorful sweet pongal is done within minutes and ready for prasadam.

Tips/Variations

Add good amount of ghee on top for kids which makes it more tasty...