Besan Kadhi.

“Besan Kadhi” … A simple yet amazingly versatile and pleasing dish that can be prepared in many variations … Goes well when served with spiced khichidi / pongal / rice or bland pulav’s too … Today I have kept this simple to be served as side dish / appetizer or just sipped on with other dishes … Yummilicious .......

Besan Kadhi is very easy to prepare all you need is some curds and besan which is available almost in every house on daily basis. It is considered rich in vitamins, minerals, protein and calcium as it is prepared with curds. Is said to remove fatigue with the perfect combo of protein and Iron. Good for digestion as it contains good bacteria which is good for the gut. And above all it is very good for maintaining healthy weight as it is almost fat free if cooked without much of oil. So go ahead and enjoy this kadhi in any way you desire. Prepare them the way you like it the best including flavour. Always remember it is your taste buds that have to be satisfied. Always make innovative changes and adapt the dish to your liking. I have posted many variations of the same. Plain, with pakodas dunked in, with lauki vegetable, with other veggies like peas etc. And above all I have prepared these with eggs too. So you have plenty of choices to prepare this with. You can either use garlic or hing for flavour or both as I have done today. Though today I have kept it simple with lesser flavour as I wanted another dish to serve with the Moong dal Ghee Rice I prepared along with Shahi Palak Paneer. The recipes of which are soon to follow. So keep watching this space and yes please do drop in a message or mail me for querries. Also use the search option for the other kadhi recipes. 

Ingredients :

Curds : 1 cup 

Besan / Bengal gram (chick peas) flour : 2 tblsp

Haldi / Turmeric Powder : 1 tsp

Garlic : 1-2 skinned and crushed.

Hing / Asafoetida : 1 tsp

Dried Red Chillies : 4-5

Oil : 1 tsp

Salt to taste

Coriander leaves : 1 tblsp chopped fine.

Water as needed 

** Put the curds in a thick bottomed vessel along with 3-4 cups of water and churn to a smooth mixture. I have used curds prepared out of skimmed milk at home. You can use any curds. But using of skimmed milk reduced the calorie content in the kadhi. 

** Now add in the besan, haldi powder in halt cup of water and mix well so that there are no lumps. The paste should be smooth. Add this to the churned curds along with salt to taste and beat all together once again. 

** Now bring the prepared mixture / kadhi to boiling point on medium heat, stirring often to avoid it getting stuck at the bottom or getting burnt on sides. If too thick you may add in another cup of water. The amount of water really depend on the curd texture too. 

** Once the kadhi is boiled and cooked, it hardly takes much time to cook, lower the heat to minimum and let simmer on low heat while you prepare the seasoning / tempering.

** Heat the oil in a small pan, when hot add in the garlic and fry till slightly browned, then add in the hing and the red chillies cut into two pieces. Remove and pour over the simmering kadhi.

** Remove the kadhi from fire and add in the coriander leaves to garnish. Cover and keep aside for a good 30 mins. for the flavour to seep into the kadhi.

** Besan Kadhi is done and ready to be served. I have kept this simple this time as I am serving it with Moong dal Ghee Rice and Shahi Palak Panner. I served them in glass as it can be relished as a appetizer or just sipped on during the lunch too. But the same can be served with the rice too. So go ahead and enjoy the same the way you desire.