Takachi Kadi ( Yoghurt Curry)

My all time favorite! I had it for dinner today … em a happy food blogger

I didn’t have yogurt hence I added this curd + water mixture. But the result was good, with me & hubby slurping up the kadi with hot rice!

This kadi is similar to the gujarati kadi.. adding coconut milk gives it a good taste

Ingredients:
1/2 cup curd mixed with 1/2 cup water OR 1 cup yogurt
3/4 cup coconut milk
1 tea spn besan (optional)
1/4 tea spn turmeric powder
1/4 tea spn of mustard
1/4 tea spn of jeera
2 green chillies (chopped) or 1 tea spn red chilli powder
1/4 tea spn sugar
5-6 curry leaves
a pinch of hing
1 tea spn oil
salt to taste

Method:
Beat curd and water together. Add the besan and mix well. Add the coconut milk and beat again.

Heat oil in a tadka pan. Add mustard and jeera. Let it splutter.
Now add the hing. Then add curry leaves and green chillies.
Saute for a while. Now add the turmeric powder.

Add this tadka to the coconut-curd mixture. Mix well.
Add salt and sugar. Boil for 5-6 mins on low heat.

Serve hot with rice! Enjoy madi!

Note : 1) Besan adds thickness to this curry! My mom prepares this without the besan.
2) You can also add a red chilli broken into two to the tadka.

Khichadi

Some months back, this dish was my staple diet! I didn’t know what to cook and how to cook!

Had this wonderful dish at a friends’ place and just loved it!

Ingredients:
1 cup rice
1/2 cup dal ( toor or moong )
1/4 cup shengdane (peanuts)
1 medium onion
1 medium potato
1 tea spn jeera
1/4 tea spn turmeric
1 tea spn chilli powder or 2 green chillies
few curry leaves ( optional)
1 tea spn oil
salt to taste

Method:
Wash the rice & dal, and soak for 15 mins in water.
Wash and soak shengdane in water.
Wash & peel potato. Chop the onion (chop finely) and potato (into cubes).

Heat oil in pressure cooker, add jeera. let it splutter.
Then add the curry leaves and peanuts. Saute for a few secs.
Add onion. Saute for few mins and add the potatoes.

Now add turmeric, chilli powder ( if using green chillies add before adding the curry leaves) and salt to taste.

Saute for few seconds.

Now add the rice & dal, mix well and add 3 cups of water. ( add more water if you want a watery khichadi.. i prefer the semi-watery one! hence 3 cups suffice for me!)

Close the lid and keep on mid-high flame for 4 whistles.

Tasty khichadi is ready!
Serve hot with papad & pickle! you can have it with curd as well.

Tip: You can vary the ingredients as per your choice (that’s the best part

another friend does it this way:
rice, moong dal, 2 pods of garlic chopped, 1 onion chopped, 3 pepper corns, turmeric, chilli powder, and salt! Cook in pressure cooker! Ho gaya!