Buttermilk Kadhi is an Indian dish made with yogurt, chickpea flour, spices and is often served with plain rice or jeera rice. The yogurt and chickpea flour are whisked together to form a thick, creamy sauce that is then simmered with spices such as cumin, coriander, turmeric, and chili powder. The kadhi is then garnished with fresh cilantro and served hot. It is a comforting and flavorful dish that is sure to please.
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2 cups
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2
2 tablespoons
2 tablespoons
In a bowl, whisk together the buttermilk and besan until it forms a smooth paste.
Heat the ghee in a pan over medium heat. Add the cumin seeds, mustard seeds and fenugreek seeds and fry for a few seconds until they start to crackle.
Add the turmeric powder, red chilli powder and green chillies and fry for a few more seconds.
Pour the buttermilk and besan mixture into the pan and stir continuously until it starts to boil.
Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
Add salt to taste and stir in the chopped coriander leaves.
Serve the buttermilk kadhi hot with steamed rice or roti. Enjoy!
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When it comes to Buttermilk Kadhi, our users are head over heels in june, but the interest cools down in october.
It's official: Buttermilk Kadhi is the food of choice for 24-27 female, with people of >40 BMI also on board.
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