Bhutta Kadhi / Corn Kadhi

Name: Bhutta Kadhi / Corn Kadhi
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2.5 tbsp Besan / Gram Flour ( you could use less for a patla, runny kadhi as we like to have in Maharashtra, but by virtue of being married to a UPite, my kids prefer the thicker version; 2 tsp Ghee; 1/2 inch piece - Ginger, grated / pounded / finely minced; 1.5 cups Curd mixed with; 3-4 cups of water - Buttermilk; 1/2 tsp Haldi / Turmeric Powder; 1 tsp Mustard Seeds; 1/2 tsp Sabut Zeera / Cumin Seeds; 1/4 tsp Methi Dana / Fenugreek Seeds; 1 pinch Powdered Hing / Asafoetida; 1/2 tsp Sugar; 2-3 Whole Dry Red Kashmiri Chillies; 6-7 Kadhi Patta/ Curry Leaves; 2-3 Pressure Cooked Corn Cobs / Bhutta, broken into two halves

Sonal Sardesai Gautam @SSG_17

My daughter is very fond of Kadhi and this particular version of Kadhi is something which I learnt from my mom, it tastes great when made with fresh corn available in the monsoon season and is light, comforting and tastes absolutely delicious ! Try it :)

Sonal Sardesai Gautam @SSG_17

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Ingredients

20 -25mins

3-4 servings

2.5 tbsp Besan / Gram Flour ( you could use less for a patla, runny kadhi as we like to have in Maharashtra, but by virtue of being married to a UPite, my kids prefer the thicker version
2 tsp Ghee
1/2 inchpiece - Ginger, grated / pounded / finely minced
1.5 cupsCurd mixed with
3-4 cupsof water - Buttermilk
1/2 tspHaldi / Turmeric Powder
1 tsp Mustard Seeds
1/2 tspSabut Zeera / Cumin Seeds
1/4 tspMethi Dana / Fenugreek Seeds
1 pinch Powdered Hing / Asafoetida
1/2 tsp Sugar
2-3 Whole Dry Red Kashmiri Chillies
6-7Kadhi Patta/ Curry Leaves
2-3 Pressure Cooked Corn Cobs / Bhutta, broken into two halves

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Steps

20 -25mins

1

Heat the ghee in a heavy bottomed cooking pan, add the mustard seeds, sabut jeera / cumin, methi / fenugreek seeds, hing and the curry leaves, allow them to crackle, immediately lower the heat and add the haldi / turmeric and the ginger. Mix well
2

Add the buttermilk and stir well to avoid lumps.
3

Add sugar and salt to taste.
4

Add the bhutta pieces and cook on low-med heat, stirring once in a while till thick.
5

Serve with plain boiled rice topped with a tiny bit of ghee or Mirchi Tadka (Heat, add cumin seeds, allow them to crackle, pour over red chilli powder kept ready in a small katori) this tadka is sufficient for one serving of kadhi with rice.

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Cooksnaps

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Sonal Sardesai Gautam @SSG_17

on August 04, 2019 17:16

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟