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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix flour and butter milk well with a hand mixer or whipper. | 2. Heat the clarified butter in a saucepan, add cumin and mustard seeds, curry leaves, whole chilli and ginger allow to splutter. | 3. Add the buttermilk. | 4. Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida and the mint/fenugreek leaves. | 5. Stir continuously till it reched boiling point. | 6. Simmer on low for 10 minutes till the flour cooks, stirring once in a while. | 7. Serve piping hot garnished with coriander. | 8. Note: 1. | 9. Kadhis have to be stirred continuously, till the curd mixture starts boiling to get a smooth and uncurdled texture. | 10. Once boiling starts,then it may be simmered on slow, to extract flavours to full extent, stirring occasionally. | 11. 2. | 12. Kadhis may be made in advance (a few hours and not days) but do not temper the kadhi, just boil the buttermilk with the flour and the ingredients added after that. | 13. Heat the clarified butter and temper just before serving and heat the kadhi through before serving. | 14. 3. | 15. Try and use the kadhi within a day. | 16. 4. | 17. If the curds/ buttermilk is not sour enough, then add a few grains of citric acid to get the sour flavour. | 18. But do not use overly sour curds (stale), as this will result in the kadhi tasting pungent, not aromatic. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buttermilk	3	cups	soured	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
wheat flour	1	teaspoon		8.5	1.7992	0.3303	0.0625
clove	1/4	teaspoon	ground ground	1.4385	0.344	0.0313	0.0682
bay leaf	1			-	-	-	-
fenugreek leaf	4 -5			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
curry leaf	1	sprig		-	-	-	-
red chili pepper	2			2.5	0.5506	0.1169	0.0275
ginger	1/4	teaspoon	grated	1.5075	0.3223	0.0404	0.0191
red chile	1/2		crushed	-	-	-	-
salt				-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
butter	1	tablespoon	clarified	85.5	3.9285	2.6715	7.2
asafoetida powder	2	pinches		-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.