Monday, September 24, 2012

Butter Milk Soup/Kadhi

Preparation time:- 15 to 20 minutes
Serves:- 2 to 4

Buttermilk Soup/Kadhi:- 


Many of us, may be almost every body knows how to make it,but still i want to share my style  of making it :).My mum makes this kadhi,very yummy ,best in winters as it has lots of garlic and ginger in it,it gives relief from blocked nose. It goes well with khichadi(Rice and lentils mixed, Rice variety)or plain steamed rice,or simply as a soup.My family loves this one,so here is the recipe
1)Butter milk 2 cups
(You can whisk 1/2 cup+1 table spoon of yogurt in 1 and 1/2 cup of water,the butter milk should not be very liquid not be very thick)
2)Gram flour/chick pea flour/ Besan 2 tablespoons
3)Cumin Seeds 1 tea spoon
4)Ginger grated 1/2 table spoon
5)Garlic grated 1/2 table spoon
6)Green chilies crushed 2 numbers(small size)
7)Turmeric little less to 1/4 teaspoon
8)Red chili powder 1/4 teaspoon
9)Kasuri methi/dry fenugreek leaves 1 teaspoon
10)Curry leaves 4 to 6 numbers    
11)Coriander chopped 1 tablespoon
12)Asafoetida 2 pinches
13)salt 1 and 1/2 tea spoon (Or as per your taste)
14)Clarified butter/Ghee 2 to 3 tablespoons
15)Water 2 cups
1) Mix the Gram flour/chick pea flour/besan in the butter milk and whisk till all lumps disappears
2)Heat clarified butter/ghee in a wok /kadhai
3)Add in cummin seeds allow it to sputter,keep the flame on low from this step,as we don't want to fry the onward ingredients completely.
4)Add in garlic grated stir well
5)Add ginger grated stir well
6)Add green chili crushed stir well
7)Add kasuri methi
8)Curry leaves and 1/2 tablespoon  coriander,and half we are saving for final step.Stir well
9)Add red chili powder and asafoetida here, i have added later but its best to add it here,stir well
10)Give a stir to the Butter milk and gram flour mixture and pour into the wok or kadai Add in turmeric powder, mix well.Let it boil on medium heat stirring in between for 2 minutes
11)Pour in water,add the 1/2 teaspoons of sugar.Let it boil for about 5 to 7 minutes. Add in saved coriander,boil for 30 to 40 seconds,turn off the flame and remove in a soup bowl ,serve with plain steamed rice/khichdi or simply as a soup.(you can adjust the water according to the thickness you want, i prefer medium thick or the quantity of the water i have used that much,but if it is boiled for longer then it becomes thick,if that happens you can add the water and salt accordingly and make it to the medium thick consistency)

Sending this recipe to Nayna's Lets cook soup event

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