Annakut kadhi Recipe

Annakut Kadhi is a traditional Gujarati dish made with a variety of vegetables and a yogurt-based curry. It is a flavorful and tangy dish that is perfect for festive occasions like Annakut, which is celebrated after Diwali. The vegetables are cooked in a spiced yogurt gravy, giving it a creamy texture and a burst of flavors. This dish is usually served with steamed rice or khichdi and is a popular choice among Gujarati households during the festive season.

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Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Annakut kadhi
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ingredients serve

Ingredients for Annakut kadhi Recipe

  • 0.17 cup Yogurt
  • 0.33 tablespoon Gram Flour
  • 0.08 teaspoon Turmeric Powder
  • 0.08 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.33 tablespoon Oil
  • 0.08 teaspoon Cumin Seeds
  • 0.08 teaspoon Mustard Seeds
  • 1/25 teaspoon Fenugreek Seeds
  • pinch A Pinch Of Asafoetida
  • 0.33 cup Water
  • 0.17 cup Chopped Bottle Gourd
  • 0.08 cup Chopped Pumpkin
  • 0.08 cup Chopped Brinjal
  • 0.42 piece Msticks, Cut Into
  • 0.17 tablespoon Ghee
  • 1.50 Y Leaves
  • 0.33 Dried Red Chilies
  • 0.08 teaspoon Mustard Seeds
  • as required Coriander Leaves For Garnishing

Directions: 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.
Nutrition
value
680
calories per serving
12 g Fat58 g Protein84 g Carbs2 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    58g
  • Carbs
    84g
  • Fiber
    2g

MacroNutrients

  • Carbs
    84g
  • Protein
    58g
  • Fiber
    2g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    2006mg
  • Iron
    2mg
  • Vitamin A
    742mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    3mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    119mcg
  • Vitamin B12
    6mcg
  • Vitamin C
    22mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    215mg
  • Manganese
    < 1mg
  • Phosphorus
    1575mg
  • Selenium
    35mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp