Methi Pyaaz ki Kadhi
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Kadhi is our family favorite! Kids, Amit, both sides of the family – all the people in the family are ardent fan of this dish.
Every region of India has a different version of Kadhi, which is made with besan (chickpea flour) and sour yogurt. Yogurt is kept at room temperature for 10-12 hrs and then used to make kadhi. The North Indian style kadhi is sour, where as the state of Gujarat enjoys sweet kadhi which is quite different from this version. Another important ingredient in any kadhi is Methi Dana which is also known as Fenugreek seeds. These add a distinctive flavor and good nutrition to kadhi.
My mum used to make kadhi with different seasonal greens often. Sometimes she used palak (spinach) and sometimes methi. Her kadhi was light, rightly flavored and filled with good nutrition. I remember, when younger, I would drink bowls of it! Golden nectar of goodness which drenched the heart and soul with warmth.
This is how I made it!
Bringing another delcious dish from my Indian American Kitchen to yours! Enjoy it with family and friends!
Sonal
Check out another version by Shailja! Click on the picture to get her recipe!
I think I’d like this, a lot!!!
Looks really tasty and tempting, Sonal. Beautiful pictures! 🙂
Thank you Linda 🙂
The colours you’re using are so beautiful! I must, must try this when I replace my besan/gram flour. And I’ll have to sub spinach as it’s not possible to buy methi leaves where I am.
Thank you Johnny! Spinach works wonderful as well! I use it too often 🙂
Colorful recipe and awesome pics 🙂
yumm this looks so beautiful and delicious!
You are a sweetheart Lynz❤️
I have never had this and it sounds so good!
It’s a very regional dish Lynz! Many restaurants serve it in their buffet menu!! Most of the Punjabi or North Indian restaurants would have it on the menu.
oh ok wow so cool very unique!
How wonderful! Loved the idea of Methi in Kadhi .. Will try soon