Tuesday, 28 March 2017

Parsi style Dahi ni Kadhi ne Khichri~(Yogurt soup with lentil rice)

Dahi ni Kadhi / Parsi Kadhi Khichdi/ Khichree
India, so ethnically diverse, so rich and colourful, full of life vitality and vigour!, a country so beautiful and so blessed with each city having its own unique character and each state upholding its culture like a treasure trove. Nope I've not started to write on travel yet, its just that I'm constantly in awe of this place I call home and there is no where else I'd rather be.

Being a die hard culinary and colour lover there is just so much variety to choose from, ingredients to combine, cuisines to experiment with and rich home grown produce to fall in love with. Each day as I spend at least 30 odd minutes (a blissful form of meditation for me) researching on foods (both Indian and world cuisine), I constantly come across a plethora of similarities between a whole range of recipes, each creator unknown to the other, each adding their own touch their own unique character to their masterpiece.

Kadhi or Karhee is one such dish that is inherently desi, it hits home on all the right notes feels comforting to indulge in any way you have it, the base recipe remaining constant with sour whisked yogurt and gram flour. Each state in India boasts of its very own version of this humble yet delicious yogurt soup.

Punjab's Pakode wali kadhi is probably the most well known of the lot combining deep fried gram flour fritters with the tangy kadhi.

Rajasthani Gatte wali kadhi is insanely delicious as it combines the kadhi with steamed gram flour dumplings.

Then you have Sindhi kadhi made with gramflour and gavar (cluster beans) but sans any yogurt.

The south Indian state of Tamil Nadu has its own, unique style of preparing kadhi, commonly known as Morekozhambu, which uses a ground paste made of coconut, chilies, ginger, coriander seeds, and cumin seeds.

Gujarati kadhi is sweet and sour and made of only a handful of ingredients and tempered with cumin and caraway seeds, hands down my favourite when had at a Gujarati home, I just cant seem to crack the code on this one in spite of making it a dozen times over!.

What I do crack however is this Parsi style Dahi ni Kadhi, easy to make and delicious to boot and also the easiest meal to whip up when I cant think of anything else to prepare. Served with Khichri rice, Parsi's have their own unique take on India's favourite frugal fare too, where state to state and region to region makes their own version of a rice (or other grain) and lentil porridge, we Parsis combine rice and masoor dal and cook it just like one would make steamed rice, each grain of rice separately smiling at you from the colander you just drained off its water in ;-)

Parsi Khichri/ Kichree
Here's our very own Kadhi recipe for you to create and make your own :-)

Serves 4

You will need:

For the Kadhi
1/2 kg sour curd (yogurt) - fresh curd works too!
1 tbsp gram flour (chana atta)
2 medium sized onions (roughly chopped)
4-5 slit green chillies
1 stalk curry leaves
1 tsp mustard seeds (rye)
1/2 tsp turmeric powder
1 tbsp oil
A handful of finely chopped coriander leaves
Salt to taste

For the Khichree
1 cup rice, washed and drained
¼ cup orange masoor lentils, washed and drained
½ teaspoon salt
1 teaspoon whole cumin seeds
¼ teaspoon ground turmeric
1 tablespoon vegetable oil


For the Kadhi
Mix the curd and gram flour and beat with a little water. Keep aside.

In a pan, heat oil till it starts to crackle then put in the onions mustard seeds and green chilies.

Once the onions attain a light brown colour, add the rest of the ingredients, except the coriander leaves, into the pan.

Cook for 5 minutes on a low flame stirring it continuously.

Lastly, add in the coriander leaves and cook for another 2 minutes.

Remove from the flame and serve hot with Khichree (yellow rice) and Popadums!

For the Khichree
In a large pan, add the washed and drained rice and lentils, cumin seeds, ground turmeric, salt and oil, along with 2 cups of water.

Let it soak for at least 30 minutes prior to cooking.

Now cook till the rice is 80% done, drain off the excess water in a colander and cover with a lid.

Let the rice stand covered in its steam for 15 minutes, then fluff the Khichree rice with a fork. Leave covered till ready to serve.

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