Kadi

Kadi and khichdi is made at my end evry monday , but i always thought the recipe is too basic to share . After so many requests i finally remembered to take a pic this time so i can share the recipe with u guys .

In a vessel put 250 gms dahi , 2 tbsp chana aata , paste of 1/4th coconut , ( you can also use 2 tbsp desicated coconut or coconut milk powder , but fresh coconut paste tastes best) , 2 tsp garlic paste , half tsp zeera powder , 2 green chillies , salt , and half tsp haldi. Blend evrything well with a hand blender , add little water while blending ( if you dont have a hand blender just grind in the grinder jug)
Add 1 big glass of water and cook the kadi for 5 mins , keep stirring.
In a small vessel heat some oil , add 2 pinch rai , 1 pinch methi dana , 1 pinch hing , 2 cloves of garlic sliced , 1 Kashmiri red chilli and few curry leaves , let the garlic turn light golden . Switch off heat and pour the baghar on the kadi and cook for 2 more min. Add water if needed to make the desired consistency.
To make bhajiya for kadi … very finely slice 1 small onion , add 1 chopped green chilli , pinch of zeera powder , 4 tbsp chana aata , 1 pinch baking soda , some chopped coriander, salt and little water to make batter . Fry small balls of bhajiya and put in the kadi and cook for 2 min , add more water and keep the kadi thin if making with bhajiya , as the bhajiya will absorb water .

Mix in some chopped coriander and serve hot with your choice of khichdi.