Cauliflower kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, besan (gram flour), turmeric powder, and salt until smooth.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and dried red chili. Let them splutter.
• STEP 3.Add cauliflower florets and saut茅 for a few minutes until they are lightly browned.
• STEP 4.Pour the yogurt mixture into the pan and stir well. Cook on low heat for about 10-15 minutes, stirring occasionally.
• STEP 5.In a separate small pan, heat ghee and add curry leaves, asafoetida, and red chili powder. Pour this tempering over the kadhi.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to whisk the yogurt and besan mixture well to avoid any lumps.
• You can adjust the consistency of the kadhi by adding more or less water.
• For a spicier kadhi, you can add green chilies or chili powder according to your taste.

Storage and Serving

• Cauliflower kadhi is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi gently on the stovetop or in the microwave before serving.