बारिश होने लगी खाना कैसे बनाएं

Ingredients

• 2 cups Plain Yogurt (Curd) (Full‑fat, whisked smooth)
• 0.5 cup Gram Flour (Besan) (Sifted to avoid lumps)
• 4 cups Water (Filtered or clean tap water)
• 0.5 teaspoon Turmeric Powder (Ground, bright yellow)
• 1 teaspoon Red Chili Powder (Adjust to taste)
• 1 teaspoon Salt (Or to taste)
• 1 teaspoon Mustard Seeds (Yellow, for tempering)
• 0.5 teaspoon Cumin Seeds (For tempering)
• 0.25 teaspoon Fenugreek Seeds (Methi) (Adds slight bitterness)
• 1 pinch Asafoetida (Hing) (Very aromatic, use sparingly)
• 8 pieces Curry Leaves (Fresh, for tempering)
• 2 tablespoons Vegetable Oil (Neutral oil such as canola or sunflower)
• 2 tablespoons Fresh Coriander Leaves (Chopped, for garnish)
• 1 cup Basmati Rice (Rinsed and soaked 15 min)
• 2 medium Potatoes (optional) (Boiled, peeled and cubed)

Instructions

1. Rinse and Soak Rice

   Place 1 cup basmati rice in a bowl, rinse under cold water until water runs clear, then soak in fresh water for 15 minutes.

   Time: PT5M

2. Cook Rice

   Drain the soaked rice, add 2 cups fresh water to a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15‑18 minutes until water is absorbed. Turn off heat and let stand 5 minutes.

   Time: PT20M

   Temperature: 100°C

3. Prepare Optional Boiled Potatoes

   Peel the potatoes, cut into 1‑inch cubes, place in a pot of boiling water, and cook for 8‑10 minutes until fork‑tender. Drain and set aside.

   Time: PT10M

   Temperature: 100°C

4. Make Yogurt‑Besan Slurry

   In a bowl, whisk together 2 cups yogurt, ½ cup sifted gram flour, and 4 cups water until completely smooth and free of lumps.

   Time: PT5M

5. Temper Spices

   Heat 2 tbsp oil in a medium saucepan over medium heat. Add 1 tsp mustard seeds; when they pop, add ½ tsp cumin seeds, ¼ tsp fenugreek seeds, a pinch of asafoetida, and 8‑10 curry leaves. Stir for 30 seconds.

   Time: PT2M

   Temperature: 180°C

6. Add Ground Spices

   Stir in ½ tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Cook for another 30 seconds to release aromas.

   Time: PT1M

   Temperature: 180°C

7. Combine Slurry and Tempering

   Slowly pour the yogurt‑besan slurry into the saucepan while stirring continuously to prevent curdling. Increase heat to bring the mixture to a gentle boil, stirring constantly.

   Time: PT5M

   Temperature: 100°C

8. Simmer Kadhi

   Reduce heat to low, add the boiled potato cubes (if using), and let the kadhi simmer uncovered for 15‑20 minutes, stirring every few minutes. The sauce should thicken slightly and develop a mild tang.

   Time: PT15M

   Temperature: 90°C

9. Finish and Garnish

   Turn off the heat, sprinkle chopped fresh coriander over the kadhi, and give a final gentle stir.

   Time: PT2M

10. Serve

    Plate the hot kadhi alongside the steamed rice. Optionally, serve with a side of the boiled potatoes or a simple cucumber salad.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Plain Yogurt (Curd): Kefir, Buttermilk
• Instead of Gram Flour (Besan): Chickpea flour
• Instead of Red Chili Powder: Paprika, Cayenne pepper
• Instead of Salt: Sea salt, Kosher salt
• Instead of Asafoetida (Hing): Garlic powder (in a pinch)
• Instead of Vegetable Oil: Ghee, Sunflower oil
• Instead of Fresh Coriander Leaves: Fresh parsley
• Instead of Basmati Rice: Jasmine rice, Any long‑grain rice
• Instead of Potatoes (optional): Sweet potato cubes, No potatoes

Equipment Needed

• Large Pot
• Medium Saucepan
• Whisk
• Ladle
• Cutting Board
• Chef’s Knife
• Fine Mesh Sieve (optional)
• Rice Cooker (optional) (optional)

Critical Steps — Do Not Skip

• Whisking the yogurt‑besan slurry until completely smooth.
• Tempering spices without burning them.
• Stirring continuously when adding the slurry to prevent curdling.
• Simmering the kadhi long enough for flavors to meld but not so long that it separates.

Chef Tips from the Video

• For extra depth, add a small piece of dried fenugreek leaf (kasuri methi) during the final simmer.
• Toast the gram flour lightly in a dry pan before using for a nuttier flavor.
• If you like a thicker kadhi, use ¾ cup besan instead of ½ cup.

Troubleshooting

Storage

Refrigerator: Store kadhi in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water if needed.

Freezer: Freeze kadhi in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge and reheat as above.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Kadhi can be prepared a day ahead; refrigerate and reheat gently before serving.
• Cook rice in advance and store in the fridge; reheat with a sprinkle of water to restore fluffiness.

Frequently Asked Questions