Kadhi with Jeera Rice
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Category
Indian Food
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
This is similar to a creamy texture soup, but no cream. It is made with yogurt, chickpea flour and spices.
You can eat this with cauliflower rice or use basmati rice. Either way it is a simple comfort food.
This is also made with pakoras but not this recipe :)
Author:Audra Reddy
Ingredients
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3 cups water
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1 cup Greek yogurt
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2 T. Chickpea flour
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2 teaspoons olive oil or avocado oil
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1 teaspoon mustard seeds
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1 teaspoon cumin seeds
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¼ teaspoon fenugreek seeds
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10 curry leaves
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1 dry red chili
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1 T. Grated ginger
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1 T. Garlic, minced
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1 teaspoon salt
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½ teaspoon turmeric
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¼ teaspoon cayenne
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1 T. Ghee
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1 teaspoon cumin seeds
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1 cinnamon stick
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1 bay leaf
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2 whole cloves
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¼ cup chopped onion
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1 lb. Cauliflower rice
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½ teaspoon salt
Kadhi
Jeera Rice
Directions
Kadhi
In a large bowl, whisk together the water, yogurt and chickpea flour until smooth.
Heat oil in a large saucepan over medium heat. Add the mustard sees and wait until they pop, then add the cumin and fenugreek seeds. When the cumin seeds brown, add the curry leaves, dry red chili, ginger and garlic and saute for 30 seconds. Add the salt, turmeric and cayenne and mix well.
Add the chickpea flour mixture to the pan and stir well. Bring to a boil then reduce heat to medium-low and simmer for 20-25 minutes until thick
Jeera Rice
Heat ghee in a medium saute pan over medium heat. Add cumin seeds, cinnamon stick, bay leaf and cloves and cook for about 2-3 minutes, until fragrant.
Add the onion, increase heat and cook until onion is brown, about 5 minutes. Add the cauliflower rice and salt, mix well and reduce heat. Cook for 10-15 minutes until heated through.
If using white rice, prepare rice (1 cup rice/2 cups water, boil and simmer 10 minutes) and add to spices instead of cauliflower.
To serve, spoon Kadhi over rice and enjoy! Serve with roti.
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