Saturday, 29 June 2013

Papad Kadhi

Try this on a cold winter or a rainy day. It's an excellent comfort food with steaming hot rice.


Natural yoghurt (also called curd, dahi) is made into thick soup all over India. In each region  

it has an unique name like Kadhi, Morkolumbu, Majjige Huli, Avial, Takka Kadhi etc.

Ingredients added into this yoghurt base are also quite varied.Vegetables like gourds, leafy 

vegetables, gramflour fritters, sundried dumplings and even papads are added to make an 

array of tasty kadhis. Hot kadhi can be eaten with Plain steamed rice, Kitchdee, Green peas 

(Matar) Pulav, Cumin (Jeera) rice or any breads (Indian or other).





Kadhi simmered with papad pieces is a delightful combination from the region of Rajasthan.

NEW! Print and label this Kadhi recipe on to your instant mix jar.


How to make this:

  • 1/2 cup natural yoghurt (if your yoghurt isn't sour you can add tomatoes)
  • 1 cup water
          You can replace the above two with 1 1/2 cups buttermilk
  • 2-3 papads broken into pieces
  • 1 tomato(optional)



  • Take a thick bottomed pan or rice cooker pan.
  • Put the instant kadhi mix in it and add 2 tbsp water to it. Stir till it forms a thick paste.
  • Whisk yoghurt and water with a whisk or a spoon and add this into the paste.
  • Mix the paste and the yoghurt or buttermilk together and simmer for 10 minutes.
  • This should be always simmered on slow heat .
  • Keep stirring from time to time, or the mixture might curdle.
  • You can add a tomato (deseeded and chopped finely) if the yoghurt is not sour.
  • After 10-12 minutes add papad pieces and simmer for another 3 minutes.
  • I have used black pepper flavored papad. You can choose plain papad too.

Eat it hot.You might also like it when it is at room temperature. 

 






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