Lehsun Methi Kadhi: In winter, try the special Garlic-Methi Kadhi made of curd, gram flour, garlic and fenugreek. Perfect combo of heat, taste and health. Easy to make, tastes amazing – absolutely wonderful with rice, bajra roti or khichdi.
Winter Special Lehsun Methi Kadhi: Are you bored of eating Kadhi Pakora, Sindhi Kadhi or Punjabi Kadhi, so we have brought a special recipe of Kadhi, which you must try in winter. This is a special winter kadhi, which has the warmth of fenugreek and the strong flavor of garlic. Neither Sindhi nor Punjabi, this desi home-made Garlic-Methi Kadhi is a great combination of taste, health and comfort. In the cold season, when there is a need for food that keeps the body warm from within, then this kadhi tastes perfect with the sourness of curd, the smoothness of gram flour and the fragrant aroma of garlic. Eat it with rice, bajra roti or khichdi, it wins hearts in every way.
Material
- curd 1 cup
- Gram flour 2-3 tbsp
- Garlic 12-15 cloves
- 1 cup finely chopped fenugreek leaves
- Asafoetida 1 pinch
- cumin 1 tsp
- Turmeric ½ tsp
- Red chilli powder ½ tsp
- salt as per taste
- Ghee or oil 2 tbsp
- water as per need
Recipe
- First of all, prepare a smooth batter by adding curd, gram flour, turmeric, salt and water in a bowl, there should be no lumps in it.
- Heat ghee in the pan. Add cumin, asafoetida and finely chopped or crushed garlic and fry until it turns golden. Now add fenugreek leaves to it and fry for 2-3 minutes so that the bitterness reduces and the aroma starts coming.
- Now slowly pour the curd-gram flour mixture into the pan and keep stirring continuously so that the curry does not curdle. Keep the gas on low-medium. Cook for 10-12 minutes, until the curry boils and thickens and a slight foam appears on top.
- Finally add red chili powder and cook for 2 more minutes. If desired, serve with tadka on top. Hot garlic-fenugreek kadhi is ready.
Also read- Gut Friendly Kanji: Gut health will remain good in winter, include these 5 Kanji recipes in your diet.
tips
- Lightly roasting fenugreek reduces its bitterness to half and increases its taste.
- Always use room temperature curd, cold curd can spoil the curry.
- It is important to stir continuously while adding the kadhi, this makes the kadhi smooth.
- If you like garlic more, add extra 4-5 cloves.
- If the curry seems too thick then adjust the consistency by adding some hot water.
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