Kachi haldi ki kadhi/raw turmeric plain kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, and water until smooth.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add chopped raw turmeric, green chilies, and ginger. Saute for a minute.
• STEP 4.Pour the yogurt mixture into the pan and stir well. Add salt and turmeric powder.
• STEP 5.Cook the kadhi on low heat for about 15-20 minutes, stirring occasionally.
• STEP 6.In a separate pan, heat ghee and add dried red chilies, curry leaves, and asafoetida. Pour this tempering over the kadhi.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to whisk the yogurt and gram flour mixture well to avoid lumps.
• Adjust the quantity of green chilies according to your spice preference.
• You can add vegetables like okra or bottle gourd to make it more nutritious.
• For a thicker consistency, cook the kadhi for a longer time.
• Store any leftover kadhi in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the kachi haldi ki kadhi hot with steamed rice or roti.
• Garnish with fresh coriander leaves for added flavor.
• Store any leftover kadhi 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.