Chef: Paramjeet Oberoi and Gagan Sikka - Masala Art
Recipe Servings: 2
Total Cook Time:
Difficulty Level: Medium
About Singhade Ki Kadhi Recipe: A simple and easy kadhi recipe that you can savour during the Navratri fasting. Made with water chestnut (singhade ka aata) and sendha namak, this is an excellent recipe to relish. Tempered with a red chilli and curry leave mix, serve singhade ki kadhi with samak chawal for a whole meal for lunch.
Ingredients of Singhade Ki Kadhi
250 Gram Curd
30 GRAM Singhare ka atta
2 Nos Dried red chilies whole
1 TSP Cumin seeds
1 TSP Sendha namak
1 TSP Ginger green chili paste
8 Nos Curry leaves
How to Make Singhade Ki Kadhi
1.Beat the curd with a whisk and add singhare ka atta to it. Make a very smooth batter. Make sure there are no lumps. Keep this aside.
2.Now in a heavy bottomed pan heat ghee and add the cumin seeds. When they begin to sputter, add the ginger, green chili paste and sauté it for a minute.
3.Lower the flame and add the curd mixture. Stir constantly. Cook for 10 minutes.
4.Add salt. Transfer to a bowl.
5.For the tempering, heat ghee in a small pan. Add the curry leaves and the dried red chilies. Pour this tempering in reserved kadhi.
6.Garnish with chopped fresh coriander and serve with Samak Chawal.