Kadi is to North Indians what morkootan/morkuzhambu is to South Indians. Morkuzhambu has liberal use of coconut in it and the choice of veggies determine the taste. And what I like about Kadi is that its very light, no coconut and can be made in a jiffy, though some kadis take the elaborate route too. Next is green, which I try to make atleast thrice in a week. When ever I buy a bunch of methi, it sure gets its way into various dishes in handfuls. This is a Tarla Dalal's recipe where the koftas are not deep fried but steamed. When I saw the reecipe for Kadi and steamed kofta with one of my favorite green, I could not wait to try it out. Kadi was delicious. The koftas didnot breakup and stayed in shape even when I served for dinner. Koftas were not bitter too.
If you feel its too much of time involved, then you can shape the koftas ready the previous day and refrigerate them. Before preparing the kadi, all you will have to do is to just steam the koftas and kadi making will not take more than 10 minutes including the preparation and cooking time.
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For Methi Koftas
Finely chopped methi leaves - 1 cup
Whole wheat flour - 1 tbspn
Rava/Semolina- 1 tbspn
Ginger-green chilli paste- 1/2 tspn
Tamarind juice - 1/2 tspn (or lemon juice)
Sugar - 1/2 tsp
Cooking soda- a pinch
Preparing Kofta
Add salt to methi and leave it aside for 5 minutes. Squeeze the water and plce in a bowl. Add all the ingredients for kofta along with little salt and knead to a soft dough. Add little water if required.
Moisten your hands with water and shape the dough into small koftas. I got 12 out of it. Steam in a steamer of your choice and keep it aside. I microwaved it for 2 minutes.
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For Kadhi
1 cup fresh curds whisked with 1 1/2 cups of water
Besan/Chana dal flour - 2 tblspn
Onion - 1
Turmeric a pinch
Salt to taste
To Temper
Oil - 1 tblspn
Cumin seeds - 1 tsp
Hing - a pinch
Curry leaves - few
Preparing Kadhi
Combine whipped curd and besan in a bowl. Whisk well and there should not be any lumps.
Heat oil in a pan add cumin. when the seeds crackle, add hing , curry leaves, onion and saute for 5 minutes or so. Add the whisked curd-besan mixture, turmeric powder, salt and bring to a boil over low flame.
Combine Kadhi and Kofta
If you are serving immediately, slowly drop the koftas. Else just before serving, add the koftas to kadhi and bring to a boil to serve hot.
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I am sending this to Yasmeen's Bitter Better Health event
Friday Kolam/Thai Velli kolam
Since I was not keeping on good health, I could not do the podi kolam. So only one for this week.
