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Add a photoSince then every other day I would make Kadhi and have tried out a lot of variations. Surprising now my North-Indian friends love the Kadhi that I prepare, the best part was when I made it for my mom....she said so finally u found it and learnt it....she totally loved it :)
Anyways my storytelling is over so lets get into business...today's variation is called ---- Soyabean Kadhi with Spicy Coconut Rice.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2 People
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Ingredientes
- FOR SOYABEAN KADHI
- Buttermilk 1 number(500 gms)
- Gram flour 2 cups
- Turmeric Powder 1 teaspoon
- Red Chilli Powder 2 teaspoon
- Cumin Powder Half teaspoon
- Soyabean Nuggets 3 cups
- Lime Juice Half of a lime
- Black Mustard Seed Half tablespoon
- Dried Red Chilly 3 pieces
- Vegetable Oil 2 tablespoon
- Salt As per taste
- FOR SPICY COCONUT RICE
- Basmati Rice 2 cup
- Onion julienne 1 cup
- Green chilly finely chopped 2numbers
- Garam masala Half tablespoon
- Red Chili Powder 2 tablespoon
- Turmeric Powder Half tablespoon
- Coconut milk 2 cup
- Coconut water Half cup
- Vegetable Oil 2 tablespoon
- Salt As per taste
Direcciones
- SOYABEAN KADHI:-
- 1. Soak the soyabean nuggets in luke warm water till the nuggets get soften. Then squeeze the water out.
- 2. Heat one tablespoon oil to a pan, to the pan add salt, turmeric powder and red chilli powder.
- 3. Add the soft soyabean nuggets to the pan and cook till nuggets are properly fried. Then remove it to a bowl and pat with tissue to remove any excess oil.
- 4. In a bowl , whisk together buttermilk and gram flour till the mixture turn smooth without any lumps. I was experimenting with buttermilk but you can use yogurt too.
- 5. Add turmeric powder,red chilli powder,cumin powder and salt to the buttermilk mixture and whisk them again till it turn smooth.
- 6. Add lime juice to the mixture and whisk it thoroughly.
- 7. Heat one tablespoon oil to a pan, add the black mustard seeds and let it sputter. Then add the dried red chilly and fry.
- 8. Add the buttermilk mixture to the pan and bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- 9. Add the fried soyabean nuggets and again simmer the kadhi for about 5 minutes.
- SPICY COCONUT RICE:-
- 1. Soak the Basmati rice in water for 10-15 min. Then remove it from water and spread it out on a paper so that the water is soaked up.
- 2. Heat oil in a cooker, add onion and green chilly ; fry till the onions turn translucent.
- 3. Add the soaked and dried basmati rice to the cooker and cook for 5 min. Stir occasionally and very softly or the rice would break.
- 4. Take about half cup water and add the tumeric powder and red chilli powder and mix till smooth,
- 5. Add the spice mixture to the rice and stir softly.
- 6. Then add the coconut milk and let it simmer in medium flame.
- 7. When the rice gets a little soften add the coconut water and let it cook. Water may be needed if the rice is not cook, I needed about 1 cup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 2 servings | |
| Calories 1391 | |
| Calories from Fat 656 | 47% |
| Total Fat 76.81g | 96% |
| Saturated Fat 45.14g | 181% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 842mg | 24% |
| Total Carbs 160.95g | 43% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.18g | 2% |
| Protein 18.79g | 30% |
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