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.
- 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
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.
- 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