I made this Kadhi just to see if it would work using tofu or coconut milk instead of the traditional yogurt or buttermilk. And work it does - golden deliciousness!! So use tofu or coconut milk - your choice - both work brilliantly.
If green chiles are not handy, dried red chiles may be substituted - just add along with the spices to the oil. I like using both red and green chiles for their unique flavors.
After trying the recipe, you can adjust the thickness as you wish; add more besan for a thicker kadhi or more water for a thinner one. Add lime/lemon juice to your taste.
Panch Phodan or Phoran is a spice mix of whole seeds - brown mustard, nigella, cumin, fenugreek and ajwain; check this recipe for details.
Ingredients:
If green chiles are not handy, dried red chiles may be substituted - just add along with the spices to the oil. I like using both red and green chiles for their unique flavors.
After trying the recipe, you can adjust the thickness as you wish; add more besan for a thicker kadhi or more water for a thinner one. Add lime/lemon juice to your taste.
Panch Phodan or Phoran is a spice mix of whole seeds - brown mustard, nigella, cumin, fenugreek and ajwain; check this recipe for details.
Kadhi over Basmati Rice and Okra with Onions & Tomato |
1 cup any Tofu OR 1 cup regular Coconut Milk (not beverage)
2 Tbsp Besan
2 tsp Oil
1 tsp Panch Phodan
4-5 whole Cloves
1 (1") piece Cinnamon Stick
1 small Onion, chopped (optional)
2 Tbsp fresh Ginger, finely chopped
2 hot Green Chiles, cored and chopped
1 stem fresh Curry Leaf, sliced
1 Tomato, diced (optional)
1/2 tsp Turmeric
1 tsp Sea Salt
1 Lemon/Lime, juiced
Method:
1 Lemon/Lime, juiced
Method:
If using Tofu, place in the container of a blender with 1/2 cup of water and a pinch of salt and give it a whirl until smooth.
Combine the processed tofu from above or the coconut milk and besan in a bowl and whisk until mixed well; set aside. Alternately, the besan mixture may be whirled in the blender to get a smooth mixture.
Combine the processed tofu from above or the coconut milk and besan in a bowl and whisk until mixed well; set aside. Alternately, the besan mixture may be whirled in the blender to get a smooth mixture.
Heat oil in a sauce pan and add the seeds and whole spices; when the popping subsides in just a minute or so - do not let the spices burn - add onions if using, the curry leaves, ginger, green chiles, turmeric and salt. Cook stirring for about a minute until onions begin to soften.
Stir in the tomatoes if using and mix well.
Pour the besan/tofu/coconut milk mixture into the pan and stir well. Add a cup of water to the bowl, stir to gather any besan left in it and add to the pan.
Cook the kadhi stirring often until it almost comes to a boil - you want to watch closely as kadhi has a tendency to boil over!
Reduce the heat and simmer very gently for about 10 minutes. Remove from heat, cover, and allow to rest for 5 minutes.
Stir in half the lemon/lime juice and taste; add more lemon/lime and salt if needed. Kadhi should be a little lemony but not sour.
Serve hot over freshly cooked grains with your favorite veggies and papadams on the side.
Enjoy!!
Serve hot over freshly cooked grains with your favorite veggies and papadams on the side.
Enjoy!!
Non-Dairy Kadhi |
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