Khadi

As it travels across different regions, Khadi is known by various names. The basic rule is that it is a stew made with spiced yogurt. The specific spices and vegetables used in the dish vary depending on the region and state in India.

The Rajasthani cuisine inspires this particular khadi.

You can enjoy this dish with plain hot rice, or Kichdi.

Ingredients

• 1 cup dahi [plain yogurt]

• Dahi spice mix

  • 2 tbsp besan [gram flour]

  • 2 tsp chili powder

  • 1 tsp turmeric

  • 2 tsp coriander powder

• 1 tbsp ghee

• 1 tsp mustard seeds

• ½ tsp fenugreek seeds

• 10 curry leaves

• 3 Thai green chilies, sliced vertically

• ¼ tsp asafetida

• salt

• Tadka

  • 1 tsp oil

  • 2 whole red dried chilies

  • 1 tsp red chilli powder

  • ⅛ tsp asafetida

  • water

Directions

1. Blend a ½ cup of water and the dahi spice mix. Ensure that there are no lumps.

2. To this, add in the yogurt. Blend.

3. Add 1 cup of water and salt to taste. Blend and set aside.

4. Heat the ghee in a saucepan over medium heat and add the mustard and fenugreek seeds.

5. Once the mustard begins to pop, add the curry leaves, green chilies, and asafetida.

6. When the chilies begin to blister, add, carefully, ½ cup of water.

7. Stir in the spiced yogurt mixture.

8. Bring the khadi to a simmer, stirring often so it doesn’t burn or become clumpy.

9. When it simmers for 2-3 minutes, the khadi is done. However, you can simmer it to the thickness you like. If it is too thick, add more water.

10. The tadka- heat a tsp of oil in a separate smaller pan.

11. Once shimmering, add in the dry chilies, hing, and red chili powder. Cook for 10 seconds, ensuring that it doesn’t boil.

12. Carefully add the water, and bring this to a simmer.

13. Drizzle the tadka onto the khadi, garnish with cilantro, and serve with rice or kichdi. Enjoy!