How to make Dahi aur Jowar ki Kadhi -
A healthy kadhi, it is high on flavour too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yogurt (दही), Sorghum (jowar) flour
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Dahi aur Jowar ki Kadhi checkout Vrat Ki Kadhi, Schezchow Kadhi, Dahi Ki Kadhi, Boondi ki Kadhi . You can also find more Dals and Kadhis recipes like Lucknowi Dal Sprouted Hara Chana Amti Chana Dal - SK Khazana Schezchow Kadhi
Dahi aur Jowar ki Kadhi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dahi aur Jowar ki Kadhi Recipe
Yogurt 2 cups
Sorghum (jowar) flour 2 tablespoons
Green chillies 5-6
Garlic 10-12 cloves
Turmeric poowder 3/4 teaspoon
Salt to taste
Ghee 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Asafoetida a pinch
Curry leaves 10-12
Fenugreek seeds (methi dana) 1/4 teaspoon
Fresh coriander sprig to garnish
Steamed rice to serve
Method
Step 1
Put green chillies and garlic cloves in a blender jar and grind coarsely.
Step 2
Take yogurt in a bowl, add sorghum flour, ground mixture, turmeric powder, salt and mix well. Add 5 cups water and mix well.
Step 3
Heat ghee in a deep non-stick pan. Add mustard seeds and once they start to splutter, add cumin seeds and asafoetida, mix and sauté for a few seconds.
Step 4
Add curry leaves and, fenugreek seeds, mix and sauté for 30 seconds.
Step 5
Add the yogurt mixture and cook, on medium heat for 8-10 minutes, stirring at regular intervals.
Step 6
Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
