How to make Methi aur Arbi ki Kadhi -
A delicious kadhi made with colocassia and fresh fenugreek leaves.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fresh Fenugreek Leaves, Colocassia
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Methi aur Arbi ki Kadhi checkout Methiwali Arhar Dal, Methi Varan, Methi ki Kadhi-SK Khazana. You can also find more Dals and Kadhis recipes like Tur Dal Amti Jain Moong Ni Kadhi Bhajanichi Vatana Amti Shengdanyachi Amti
Methi aur Arbi 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 : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sour
Ingredients for Methi aur Arbi ki Kadhi Recipe
Fresh Fenugreek Leaves leaves separated 1 medium bunch
Colocassia boiled and peeled 200 grams
Yogurt 1 cup
Gram flour (besan) 2 tablespoons
Ginger-garlic paste 1 teaspoon
Paste of 2 green chillies
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Oil 2 tablespoons
Cloves 4-5
Black peppercorns 1 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds 1 teaspoon
Dried red chillies broken 3
Asafoetida a pinch
Method
Step 1
Whisk together yogurt, gram flour, ginger-garlic paste, green chilli paste, red chilli powder, turmeric powder, salt and 5 cups water in a bowl and set aside.
Step 2
Heat oil in a non-stick pan, add cloves, black peppercorns, fenugreek seeds, cumin seeds, dried red chillies and sauté till fragrant.
Step 3
Add asafoetida and sauté for a minute. Add colocassia and sauté for 2-3 minutes.
Step 4
Add fenugreek leaves and sauté for 2 minutes.
Step 5
Whisk the yogurt mixture and add. Cook on high heat, stirring continuously, till the kadhi comes to a boil. Simmer on medium heat for 3-4 minutes.
Step 6
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 822 Kcal
Carbohydrates : 76.5 gm
Protein : 28.6 gm
Fat : 44.6 gm
Other : Folic Acid- 168.7mcg
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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.
