This traditional dish is not only a favorite to Punjabi people , but also to South Indians . Simple ingredients make it more delightful.
It's taste varies depending upon the region , today I am sharing the Andhra style khadi/ stew , without pakora (which is more traditional punjabi style) .
A perfect side dish with rice, roti, chapathi, poori, naan, flavored rice , idli, dosa .
As this is made with almost negligible oil , steamed veggies , dals and buttermilk it's even a healthy complement to many dishes .You can almost add any veggie to this stew to make it more tasty and mouth watering .
Ingredients:
For paste :
Chanadal / Split chick pea 2 to 3 table spoons
Rice 1 teaspoon
Coriander seeds 1 table spoon
Cumin Seed 1/2 teaspoon
Fenugreek seeds 4 to 8 count
Green chilies according to taste
Ginger 1 inch piece
For Stew/Kadhi:
Curd/Yogurt/Dahi 1 cup
Palak /Spinach chopped 1 cup
Tomatoes 2 chopped
Bottle Gourd 1 large cup steamed / boiled
Drum sticks 4 to 5 pieces
Salt for taste
Coriander leaves chopped 1/8 cup
For Tempering:
Mustard seeds 1/2 teaspoon
Turmeric 1 pinch
Fenugreek Seeds few
Oil 1 teaspoon
Hing/Asafoetida (Optional)
Curry Leaves few
Procedure:
Step 1: Soak in the ingredients taken for making paste in water for about 2 hours
Step 2: After given soaking time drain the water from the ingredients and make it into a smooth paste adding some curd. Sieve it ,strain any residues .Whisk the curd, and add in the paste .
Step 3: Boil a large cup of bottle gourd pieces , save the water .
Step 4:Now in a pan add in the tempering, when sputters , add the saved water , left after boiling bottle gourd pieces along with bottle gourd pieces, and drum sticks .
Step 5: Bring it to boil ,now add in the curd (mixed with paste ), spinach, tomato , again bring it to boil in high to medium flame .
Step 6: Now lower the flame and let boil for 15 to 20 minutes , switch off the stove , add in the coriander leaves and serve hot .
Notes:
- You can add coconut (raw not dried coconut ) while making the paste
- You can add pokora along with all other veggies
- Potatoes, carrots, eggplant ,onions, cauliflower,any leafy vegetable like methi ,ceylon spinach (bacchala koora), tota koora or green sorrel (chukka koora) can be added to the dish according to flavor and taste .
- You can take butter milk instead of curd
- If your stew end up a little more thin in consistency , take a tablespoon besan/ chickpea flour add enough water , then mix in with the stew and boil for 5 more minutes
- Be careful with dal and rice while soaking if you add in more quantities you may end up having more thick consistency stew like a curry rather than liquid, if you addin little quantities you may end up in thin consistency .
- If you are in a hurry you can make a paste with chick pea flour , rice flour and coriander powder instead of soaking and waiting , but add in the flours in less quantity , if needed can be added after tasting .
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