Annakut kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 3.Add the yogurt mixture to the pan and stir well. Add water and bring it to a boil.
• STEP 4.Add the chopped vegetables like bottle gourd, pumpkin, brinjal, and drumsticks. Cook until the vegetables are tender.
• STEP 5.In a separate pan, heat ghee and add curry leaves, dried red chilies, and mustard seeds. Let them splutter.
• STEP 6.Pour this tempering over the kadhi and mix well. Garnish with coriander leaves.
• STEP 7.Serve the Annakut Kadhi hot with steamed rice or khichdi.

Cooking Tips

• Make sure to whisk the yogurt mixture well to avoid any lumps.
• You can adjust the consistency of the kadhi by adding more or less water.
• Feel free to add any vegetables of your choice to make it more nutritious and flavorful.

Storage and Serving

• Annakut Kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi before serving and adjust the consistency with water if needed.
• Serve the kadhi with steamed rice or khichdi for a complete meal.