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Showing posts with label kadhi recipe. Show all posts
Showing posts with label kadhi recipe. Show all posts

Thursday, September 5, 2013

Drumstick kadhi ( Sajana Chuein kanji )

There used to be a patch of 'Khada Saga' (Amaranth) growing in our vegetable garden during my childhood days. They are perennial plants and one can harvest and eat the leaves and tender stems throughout the year. Once cut, the leaves and stems grow back in a fortnight. But during the summer months, the foliage reduces, the plants shoot up in height and start flowering. It is now time to cut and remove the main stems called 'Khada'. These make a wonderful 'kanjee', a lightly flavoured sour soup and an appetizing raee with badi and saru (colocasia).

Since i havn't been able to source and khada outside Orissa, i turned to using drumsticks for this kanjee. Though the taste is quite different, i quite enjoyed this new recipe.

Preparation Time - 15 mins

Ingredients - 2-3 drumsticks ( chopped in 2" or 3" pieces ), 1/2 cup sour yogurt, 1 tsp besan, 1-2 red chilli, 1 sprig curry leaf, 1/3 tsp mustard seeds, 2 tsp oil, salt to taste, pinch of asafoetida, pinch of turmeric.

Preparation - Lightly beat the yogurt. Add besan and salt and dilute with 1 1/2 cup water.

Cooking - Boil the drumstick with a little salt and turmeric till tender. Drain all the water and keep aside.

Heat the oil in a wok. Add the broken red chilli and mustard seeds followed by the curry leaves and asafoetida. Add the boiled drumstick and fry for 30 seconds.

Reduce the flame and add the besan-yogurt mixture slowly while stirring continuously. Stir for 2-3 minutes and bring to boil. Allow to simmer for 3 minutes.

Serve hot with white rice.

Note - one can also add a touch of mustard garlic paste to the kanjee/kadhi. It gives a wonderful flavor.

Wednesday, July 24, 2013

Bhendi (Dahi) kanji (Bhindi kadhi)

A super light and easy to prepare dish for those days when one is feeling lazy or the stomach cries out for some rest. This one does not compromise on taste though !! Best when prepared with day old curd, the original recipe (my Mom's) does not call for the use of a thickening agent like besan. Rather it is something I added to give some texture and more taste to the gravy.

It goes very well with plain white rice and maybe some papad to go with it !!  I prefer to have it with rotis too though few folks do not like the kadhi-roti combination. Read on for the recipe -

Preparation time: 15 minutes


  • 1 cup Chopped okra/bhindi 
  • 100 ml curd
  • 1 1/2 tsp besan/gramflour
  • 1-2 dry red chilli 
  • 1 sprig curry leaves
  • 2 garlic cloves 
  • 2 pinch asafoetida/hing ( 2 pinch )
  • 1/2 tsp mustard seeds 
  • 1/4 tsp fenugreek seeds
  • salt to taste
  • 2 pinch turmeric 
  • 3 tsp oil

Preparation: Mix the curd with the besan in a bowl. Add about 3 cups of water and salt to taste. Mix well.

Cooking: Heat 2 tsp oil in a wok. Add the okra along with salt and turmeric. Fry till the okra is just cooked and still a little crunchy.

Lower the flame and sprinkle a few drops of water to cool the wok. Now add the besan-curd mixture slowly and stir continuously for 3-4 minutes. Increase the flame amd bring to a boil.

Heat the remaining oil in another pan. Add broken red chilli, fenugreek seeds and mustard seeds followed by the crushed garlic flakes.

Once the seeds start to splutter, add the asafoetida and curry leaves and remove from flame.

Pour the tempering mixture over the contents of the wok. Switch off the flame and cover with a lid to retain the aroma.

Serve hot/cold with white rice.

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