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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: ajayshah@alhena.usc.edu (Ajay Shah)
Date: 3 Feb 1992 01:46:57 -0800
Subject: LACTO: Kadhi
Summary: orig. subject: VEGAN: Kadhi (Indian)
Archive-Name: recipes/lacto/kadhi
Keywords: recipe lacto kadhi
Followup-To: rec.food.veg
Organization: University of Southern California, Los Angeles, CA
Approved: aem@mthvax.cs.miami.edu
# Kadhi recipe from shobhana@shakti.ernet.in
Ingredients:
1 c slightly sour curd or buttermilk
0.5 c gram-dal flour
5 c water if curd, 3 c water if buttermilk
salt to taste
10 curry leaves
grated cube of ginger, the cube has side 3 cm
1.25 t sugar
4 green chillies slit vertically
a pinch of turmeric (haldi)
For vaghaar:
3 T of ghee (or butter, or vegetable oil).
0.5 t black mustard seeds
2 whole cloves
0.5 t fenugreek seeds
0.5 t cumin seeds
pinch of hing (asafoetida)
Garnish:
coriander (cilantro) leaves
chopped onion (optional)
very little cinnamon powder (optional)
Precision Demanded:
a lot
Algorithm:
1. Thoroughly mix the curd and gram-flour. There should be no
lumps. Ad the water and mixup thoroughly again. The mixture
will look watery but it'll thicken after heating. Add in the
salt, curry leaves, ginger, sugar, chilies, turmeric.
2. Now put it on the fire. Stir for the 1st three minutes to
prevent the bottom getting burnt. It will come to a boil. A
minute later lower the fire and cook on low for 10-15 minutes.
3. Take it off the fire. Now we do the "vaghaar".
4. In a small vessel, heat the oil. When it's hot, put in the
mustard seeds. When they have popped, add the cloves,
fenugreek, cumin and hing. The cloves will expand, the
fenugreek will turn light brown and the jeera will turn brown.
\\ Now put this hot and spicy oil into the main pot. Finally
garnish. Cover it until you are ready to eat.
5. General suggestions. The more the gram flour you put the
thicker is the kadhi. In North India they make it quite
thick. If you skip the haldi (turmeric) it will be less yellow.
Ajay Shah, (213)749-8133, ajayshah@usc.edu