Tuesday, 23 August 2016

Upasachi Kadhi /Vratki Kadhi

Upavasachi kadhi is normaly served with vari/samo rice. But it goes with any other dish.

  • Fresh and thick buttermilk- 2 cups 
  • Ginger, chopped- 1 inch piece 
  • Green chillies, chopped- 2 to 3 
  • Fresh coconut, scrapped- 2 tbsp 
  • Pure ghee - 1 tbsp 
  • Cumin seeds- 1 tsp 
  • Sugar- a pinch or to taste 
  • Salt- to taste 

  • Griend coconut, chilli and ginger without water if possible.
  • Heat ghee in a kadhai. Add cumin seeds. When the splattering starts, add ground mixture. Saute for few seconds on low heat.
  • Add Buttermilk in a kadhai. Add salt, sugar and start stirring on low-med heat.
  • Do not boil much more, it becomes curdle or splits up.
  • Switch off the gas when you see bubbles on sides of kadhai.
  • Serve hot with vari/sama rice.

  • If buttermilk is not available, Combine 1 cup of sour curd and 1 to 1 cup of water, bit together. 
  • If you like littlebit thick kadhi, you can use Singhara/Shingada flour. Combine 1 tbsp  sighara flour and little buttermilk in a bowl and whisk together till become smooth paste. Mix this paste with buttermilk and make a kadhi
  • You can use chopped fresh coriander for this kadhi if you eat coriander for fast.