Methi Kadhi | Rajasthani Methi Kadhi | Kadhi Recipe
Kadhi (paladya) and saaru (rasam) work well in all seasons. I can never say no to a meal involving either of these 2 dishes. It gives you an instant feeling of warmth. Methi kadhi is one of my go-to dishes if I have methi in my fridge and after a long day of work. It is so quick to make and methi definitely makes it extra comforting.
This is Rajasthani style methi kadhi whereas Punjabi style methi kadhi generally has pakodas in it .
The subtle bitterness of fenugreek is balanced with the sourness of yogurt, to create a dish that is healthy and delicious at the same time.
Methi Kadhi Stepwise:
- Wash methi very well, finely chop it and keep aside . In a pan or kadhai add 2 tbsp oil and all the spices Fenugreek Seeds, Cumin seeds, Mustard Seeds, Cloves and Asafoetida and let them crackel.
- Now add methi / fenugreek leaves and cook till it turns soft.
- In a vessel add Besan, Curd, Red chilli powder, Turmeric and Salt. Mix together add 1 cup of water and whisk well. Pour beaten yogurt/curd mixture and cook well.
- Turn the heat to low at this stage and allow the kadhi to simmer . Till it is thicken.
- Pour in a serving bowl and pour the tadka over it. Serve hot with steamed rice, Chappati, Papad and some pickle!
Methi Kadhi | Rajasthani Methi Kadhi | Kadhi Recipe
The Traditional Kadhi Recipe, is a yogurt based tangy and spicy curry that is a staple dish in North India. You can make this kadhi plain or add fresh methi leaves or spinach leaves, to add to the flavor and nutrition of the Methi Kadhi.
Ingredients
- 1 Cup Methi Fenugreek Leaves
- 1/2 Cup Curd
- 2 tbsp Besan/Gram Flour
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 3-4 Cloves
- 1/4 tsp Asafoetida
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- 2 tbsp Oil/ Ghee
- 2 Dry Red Chillies
Instructions
- Wash Methi very well, finely chop it and keep aside.
- In a vessel add Besan, Curd, Red Chilli Powder, Turmeric Powder, Salt and 2 cups of water. And whisk well and keep aside.
- Heat oil in a non-stick pan. Add fenugreek seeds, cumin seeds, mustard seeds and asafoetida mix and sauté for a minute.
- Add fenugreek leaves, mix well and cook till the leaves wilt.
- Add yogurt-gram flour mixture and mix well. Mix and simmer, stirring a few times, till the mixture thickens.
- To make some tadka: Heat oil in a pan, add jeera and let it splutter throw in a broken red chilli , pinch of red chilli powder and add a pinch of hing. Pour this tadka over Kadhi.
Notes
- Throw in a green chilli for some extra heat.
- Add some amchur powder for some chatpata flavour.
- Shallots can also be added , just fry them with methi leaves and add to the kadhi. Shallots reduce the bitterness of the methi leaves
Cooking with lots of love and straight from the heart.
Bhawna Maharshi
Pans n ovens
Wonderful recipe 👌🏻
Yummy n healthy 👌🏻
😋
So easy to make. Yummy yummy tasty tasty. Looking fwd for more recipes. Always new and innovative recipies
Glad to see new recipe. Looks very tempting
Superb healthy and yummy… Perfact for winters… Wonderful share
👌👌👌👌 looking delicious
Amazing 👏🏻👏🏻
Delicious!!!