Haryanvi kadhi
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A thin, tangy kadhi of sour buttermilk and gram flour, simmered long and tempered with fenugreek, eaten with rice or bajra roti.
Region: HaryanaOccasion: Everyday lunchTime: 45 minServes: 4Vegetarian
Ingredients
- 3 cups sour buttermilk (chhachh)
- 4 tbsp besan (gram flour)
- ½ tsp turmeric
- Salt to taste
- 2 tbsp desi ghee
- ½ tsp fenugreek seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- A pinch of hing
- ½ tsp red chilli powder
Method
- Whisk the besan into the buttermilk with turmeric and salt until there are no lumps.
- Bring it to a boil in a heavy pan, stirring all the time so it does not split.
- Lower the heat and simmer for 25–30 minutes, stirring now and then, until slightly thick.
- Heat the ghee and add fenugreek, cumin, red chillies and hing; take off the heat and add chilli powder.
- Pour the tempering over the kadhi and serve with rice or bajra roti.
History
With plenty of milk at home, Haryanvi kitchens always have buttermilk, and kadhi is a daily way of using the sour buttermilk left after churning butter.
Significance
Kadhi-chawal or kadhi with roti is an everyday Haryanvi lunch, and the dish is also served at village feasts.