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Saturday, 31 March 2018

Jowar Ki Kadhi (Spiced Yoghurt made of Sorghum)

          This is a healthy version of a kadhi. I made it with dry roasted and powdered jowar (sorghum) to come up with this simple fare. It is super easy and super yummy too. You can add pakoras (fritters) if preferred. It is a perfect accompaniment to either plain steamed rice, jeera rice, plain biryani, pulao or any Indian bread. 

          Jowar is a wonder grain, full of essential nutrients. It is full of dietary fibre, protein, is gluten free and is cholesterol free among other benefits. It is a good substitute to rice and wheat. So it is highly recommended to include in our daily diet. So do give this jowar kadhi a try and introduce your family and loved ones to something nutritious.

  • 2-3 tbsp. jowar (sorghum), dry roasted
  • 1/2 cup yoghurt
  • 3-4 cups water
  • 1 tbsp. oil
  • 1 tbsp. ghee
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1/4 tsp. turmeric powder
  • salt to taste
  • 1 tsp. coriander powder
  • 1 tbsp. coriander leaves, chopped
  • pinch of red chili flakes 

          Grind the dry roasted jowar to a fine powder. Blend the yoghurt, powdered jowar and water. Keep aside for 15-20 minutes. 

          Heat the oil and ghee in a pan and temper with cumin seeds. Saute for a few seconds. Add the ginger, green chilies and asafoetida. Stir fry for a minute. 

          Add all the dry spices and give it a toss. Now add the yoghurt mix and bring it to a boil. Simmer till it slightly begins to thicken and comes to a desired consistency. 

          Switch off the flame and garnish with coriander leaves and chili flakes. Serve with any form of rice or Indian bread.

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