A millet based kadhi which goes well with a piping hot plate of boiled rice.
Ingredients of Garhwali Kadhi
1/2 Cup Jhingora (a kind of millet) (soaked for 3-4 hours, drained and ground to a paste)
1 Cup Sour yogurt (diluted with 2 cups water)
1/8 tsp Asafoetida
1/2 tsp Turmeric powder
2 tsp Salt
1 tsp Coriander seeds, powdered
2 Tbsp Oil
1 tsp Cumin seeds
1/2 tsp Chilli powder
How to Make Garhwali Kadhi
1.Dissolve the ground paste into the water and yogurt mixture.
2.Add the asafoetida, turmeric, chilli powder, salt and coriander powder.
3.Heat the oil and add the cumin seeds.
4.When they splutter, add the yogurt mixture and bring to a boil, stirring to avoid scorching.
5.Simmer for 5 minutes or so, till it thicken a bit.
Key Ingredients: Jhingora (a kind of millet) (soaked for 3-4 hours, drained and ground to a paste), Sour yogurt (diluted with 2 cups water), Asafoetida, Turmeric powder, Salt, Coriander seeds, Oil, Cumin seeds, Chilli powder