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Today we will make kulfa kadhi recipe.
Let's see what all ingredients are required for making kulfa kadhi.
Kulfa (purslane) - 250 grams
Cumin seeds - 1/2 tsp
Asafoetida - 1 pinch
Turmeric powder -1/4 tsp
Red chilly powder - less then 1/4 tsp
Salt - as per taste (1.5 tsp)
Green chilly - 2 (finely chopped)
Coriander powder - 1 tbsp (finely chopped)
Curd - 2 cup (whisked)
Gram flour - 3/4 cup (70-75 grams approx)
Let's start with the procedure of making kulfa kadhi.
Cut kulfa leaves on chopping board.
Wash them thoroughly with water and place them in sieve.
Kulfa kadhi is very delicious as it is full of vitamins and minerals which are very beneficial.
Spinach leaves,kulfa leaves,carrot are also used for making kadhi.
Now start making kulfa kadhi.
Place pan on flame and turn on the gas.
Now add 1 tbsp oil in the pan.
Also add asafoetida and cumin seeds in the pan when oil gets hot.
When cumin seeds turn little brown add turmeric powder and green chilly.
There is no need to add too much of spices as it's taste is already pleasing.
Now add chopped kulfa leaves in the masala.
Mix all ingredients relly well.
Add one cup of water and cook until leaves become tender.
Meanwhile prepare a batter from curd and gram flour.
It takes hardly 5-6 minutes for leaves to become tender.
Take gram flour in a bowl and add curd into it.
Add little curd at a time and stir until all lumps gets dissolved.
Now add rest of the curd as well.
Whisk the batter more nicely.
Stir until gram flour gets dissolved completely.
Now add this batter into the kulfa leaves.
Add water as per your preference.
Keep stirring constantly and cook on high flame so that it boils quickly.
Kadhi can be prepared in numerous ways like in leaves kulfa kadhi,spinach kadhi,pakora kadhi,
moong dal pakori,urad dal pakori,chana dal pakori,mangodi kadhi,
sehzan ki fali,carrot kadhi,boondi kadhi,sev kadhi and so on.
Different cities use different ingredients and ways for making kadhi.
At some places kadhi is also prepared without adding any other thing.
In gujarat kadhi is made without adding turmeric powder and in maharastra carry leaves are used.
It will take 1-2 more minutes for kadhi to boil.
Stop stirring after kadhi boils for once.
Add salt after kadhi starts boiling as if added first then it might coagulate the kadhi.
Add red chilly powder as per your taste.
Stop stirring and cook kadhi on low flame for 10 minutes.
Turn off the gas as kadhi is ready.
Now add green coriander leaves in the kadhi.
Always add coriander in the last so that its aroma stays for long.
For garnishing the kadhi take 2 tsp oil and add cumin seeds and red chilly powder fo making tadka.
It enhances the texture and taste of kadhi.
We have used 250 grams kulfa for making kadhi.
This much quantity can be served to 4-5 family members.
Serve kulfa kadhi with chapatti,parantha or rice.
Try making this recipe at your home and share your experiences with us.
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