Kadhi (spiced yoghurt) is my all time favourite comfort food. It is healthy, simple, easy to make and yummy too. Kadhi is a very common menu in many North & West Indian platter. They are prepared with or without pakoras / fritters dipped in it. I added some kaffir lime leaves for some refreshing lemony flavour. This recipe is a bit of a fusion style.
As I had some leftover malpuas (before dunking in the sugar syrup), thought of adding these to the kadhi. So use a cookie cutter to give the malpuas a desired shape and go ahead with the recipe. You will have a different style of kadhi that can be served with rice or chapatis.
- Few leftover malpus, cut into desired shapes
- 1 cup yoghurt
- 3 tbsp. roasted besan
- 3 & 1/2 cups water
- few kaffir lime leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin-coriander powder
- 1 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 2 green chillies, slit
- 1 tbsp. chopped coriander leaves to garnish (opt)
Blend the yoghurt, besan, water and all the dry spices. Heat oil in a pan. Temper with cumin seeds, green chilies and asafoetida. Saute for a few seconds.
Pour over the yoghurt mix and the kaffir lime leaves. Bring it to a boil and simmer on a low flame, by stirring at intervals till it gets slightly thick.
Drop in the malpuas and simmer for 1-2 minutes. Switch off the flame and discard the kaffir lime leaves.
Garnish with coriander leaves. Serve with plain steamed rice, jeera rice, pulao, plain biryani or any type of Indian bread.