“Cauliflower- Green Peas- Potato Besan Curry/ Gobi- Vatana- Batata Kadhi” … A simple delicious kadhi/ curry prepared from curds with veggies that goes very well with Spicy Rice~ Moong Dal Khichidi/ Pongal … Yummilicious .......
** Kadhi is a dish that is prepared using curds/ dahi/ yogurt or buttermilk. This is a simple North Indian style dish that is now quite common all round the world with Indians living all round the globe. Khichidi is a most sought after humble dish throughout India too, likewise in my home too my husband loves this dish and can relish it almost on daily basis. Khichidi with kadhi is a excellent combo from the North while Khichidi with sambar is from Southern parts and in western parts, it’s mostly enjoyed with curds or raita. It goes very well when served with fish curry or chicken curry too.
** Khichidi is usually prepared for dinner and served with curds, the best combo ever. But if I prepare the same for lunch when in hurry and have to go outdoor duty work from office, I prepare it like one pot meal with addition of veggies or prepare besan kadhi with veggies as an accompaniment, another combo meal that is simply awesome. So today I have prepared our favorite Rice Moong dal Khichidi with Cauliflower~ Green Peas~ Potato Besan Curry and it tasted awesome. Many more combinations of khichidi and side dishes to follow in my blog soon so keep in touch and enjoy this year in a healthy way.
** Here is my simple recipe for “Cauliflower- Green Peas- Potato Besan Curry/ Gobi- Vatana- Batata Kadhi” ... My style ...
** Ingredients :
Fresh Green Peas/ Vatana : 1 cup
Cauliflower Florets/ Pool Gobhi : 1 cup (smaller size)
Potato/ Batata/ Aloo : One large sized.
Thick Curds/ Dahi/ Yogurt : 1 cup
OR
Buttermilk/ Taak : 3 cups
Garlic/ Losun/ Lehsun : 1 tblsp grated
Ginger/ Alle'/ Adrak : 1 tsp grated
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 1 tsp coarsely grounded.
Haldi/ Turmeric Powder :1/2 tsp
Besan/ Gram flour/ Chickpeas flour : 3 tblsp
Pathare Prabhu Masala Powder : 2-3 tblsp
OR
Sambar Powder/ Kolumbe Pitti : 2-3 tblsp
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 2 tblsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
** Cook green peas and cauliflower in little bit of water and keep ready aside. Pressure cook the potato, peel of the skin and cut into cubes and keep it also ready.
** Note : You may use microwave method for cooking the veggies like the way I do, I find it convenient I have used microwave method cooking for all three but cooked them separately. Potatoes I cubes added little water and microwaved for 3 mins. While peas and cauliflower I microwaved for only 2 mins each.
** Roast gram flour on a kadai for a few minutes on low heat until evenly roasted and you get an aroma. Now add pathare prabhu masala and further roast for 2-3 minutes. Remove and let cool well. Once it is cooled add in half cup of water and mix it well and prepare a lump free thick paste. Do not add more water.
** Note : You can add sambar powder instead of Pathare Prabhu Masala Powder too. It’s almost similar. But if you want the recipe of the Masala Powder please check the link given at the bottom of this recipe.
** Add the curds into large bow along with 2 cups of water and beat well into a thick buttermilk. If you have buttermilk at home you can add in that too. In all you should have a thick buttermilk of about 3 cups.
** Heat the 2 tblsp of oil in a thick bottomed kadai, when hot lower the heat and add in the grated garlic and fry for a few minutes till slightly the colour changes. Now add in the ginger and chilly paste and further fry for 2-3 minutes. Keep the heat low or else the pastes may get burnt or stick to the bottom.
** Add haldi powder and add in besan- pathare prabhu masala powder mixture and fry for a minute. Do not raise the heat. Add beaten curds or buttermilk and mix well. Add salt to taste and bring to a boil on medium heat stirring often. The mixture will thicken, so be careful also see to it that it is mixed into smooth texture and is lump free.
** Finally add cooked peas, cauliflower and potatoes and mix well. Bring all the ingredients to boil on medium heat keeping a careful watch to avoid thickening of the kadhi on the sides. Once it has come into a combined and lovely textured gravy remove from fire. If too thick you can add in another glass hot of water and mix well and cook till done. In all it will take about 5-7 minutes and its done ready.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil (you can use any edible oil) in a small pan, when hot add in the mustard and when it begins to splutter add in the methi and jeera and curry leaves. Fry for a minute and pour over the kadhi. Cover and keep aside for the flavours to infuse in the curry.
** “Cauliflower- Green Peas- Potato Besan Curry/ Gobi- Vatana- Batata Kadhi” is done and ready to be served. This tastes best served with spicy rice- moongdal khichidi/ pongal. I served it with the same and it tasted simply awesome. Kadhi though tastes good with rice, they taste simply superb with khichidi and in my home we love it when prepared with khichidi. Try this combo once, who knows you family too may love this combo just like mine and may demand for more or want the same always.
** For the Pathare Prabhu Masala Powder Recipe, You may please follow the link given below …..
** For Spicy Rice Moongdal Khichidi / Pongal Recipe, Please follow links given below … It’s a common link to all the khichidi, both sweet and spicy posted till date and you may choose anyone among the spicy one’s posted and relish with the above kadhi….
** For the Spicy Rice Moongdal Khichidi / Pongal Recipe, that I prepared with this particular curry, Please follow the link given below ….
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