#kadhi #methi #chefmeghna
Methi Kadhi

You are going to love this combination of Methi and Kadhi; we Gujaratis make this during Winter a lot. So delicious & nutritious. Recipe is easy and quick; as it’s an elevation of traditional Gujarati Kadhi into Methi Kadhi. Enjoy with Pulao or Khichdi.

Ingredients:
Fenugreek leaves (Methi)
1 cup Sour curd
2 tbsp Gram flour (Besan)
Approx 1.5 cup Water
Oil
Ginger, Garlic and Chilli paste
Asafoetida (Hing)
Coriander powder
Turmeric powder (Haldi)
Salt as per taste
For the Tempering:
1-2 tsp Ghee
Cumin seeds
Coriander seeds
Mustard seeds
Red Chillies
Garlic (optional)
Onion
Kashmiri Chilli Powder
Kasuri Methi

Method:
#FoodTip:Remember to take sour curd for making kadhi

Take curd and mix gram flour in it to avoid lumps.
Add about 1 ½ cup of water in it.
Take some oil in a pan. Add ginger, garlic and green chilly paste in it.
When it has roasted add asafoetida, turmeric and coriander powder.
Add finely chopped Methi (Fenugreek Leaves).
Close the lid and let the methi cook for sometime.
Check in between as methi cooks in 5 mins
Once the methi is cooked, add the besan mixture. (Keep the flame low to medium
when adding the besan mixture).
Keep stirring continuously once you have added the besan mixture till it boils for 2
to 3 times.
Add salt.
When it has boiled for 2 to 3 times and turned thick, turn the flame slow.
Tempering:
Take some ghee (or oil ) in a pan.
Add cumin, coriander seeds and mustard seeds.
Add whole dry chillies.
Add fresh garlic (optional).
Add onion.
Add Kashmiri Red Chilly powder for colour.
Add Kasuri Methi for good aroma.
Pour this tempering into the Kadhi.
Tasty Gujarati Kadhi is ready. Enjoy with rice.
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00:00 - Making of Methi Ki Kadhi
00:25 - Meghna's Magic Tip
00:54 - Batter consistency
01:00 - Cooking the Kadhi
01:40 - Add Besan batter
02:15 - Tempering the Kadhi
03:00 - Add the tempering
03:14 - Plating Time
03:20 - Meghna tasting Methi Ki Kadhis

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