Lauki And Ridge Gourd Khadi Recipe, Ghia Lauki Sabji, How To Make Lauki And Ridge Gourd Khadi Recipe

Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India.

Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.  

Types   of Kadhi: 

Kadhi is made using a number of recipes, according to the region and style. 

Punjabi Kadhi is a staple during winters. curd/ buttermilk when cooked with gram flour, nourishes warming characteristics. When eaten in winters, Kadhi behaves as a delicate medication to prevent from minor cold and cough problems. The actual cause of the medicinal qualities of Kadhi is also the mixture of spices used. Turmeric, curry leaves and bay leaves, when used collectively, offers that warm punch to the curry.

Gujarati kadhi is similar to amazing hot soup when it’s cold outside or you are sick. This delicious sweet kadhi prepared with besan (chickpea flour), curd and jaggery/sugar. In comparison with other kadhi recipes, Gujarati kadhi has simply amazing texture that lives up to its expectation of true Gujarati flavor due to mildly sweet and spiced. Gujarati kadhi goes perfectly with khichdi. 

Rajasthani kadhi, unlike Punjabi kadhi, no pakodas (or gram flour fritters) are put into the rajasthani form of kadhi, thus, making this recipe both light to eat and simple to make

Method: 

For the Kadhi, mix all the ingredients collectively. Ensure there is no lumps.   Add to a big pot, heat on medium. Bring to a boil. In the meantime, be certain that you're stirring regularly. If you do not stir, the mixture may become lumpy and separate. When the mixture has come to a boil, reduce heat to slow simmer. Still stir and simmer for 20-25 minutes.

Some pakodas or boondi are put into the same after which, tempering is performed using ghee and red chili. 

Don't prefer to eat Kadhi in sawan. Why?

Kadhi, in spite of being tasty, is cool in nature and therefore, tough to digest because it contains Besan. As well as the buttermilk is coming from the milk that is provided by cows which can be grazing on fresh new grasses of rain which can be already polluted and therefore are unacceptable for humans to eat. In the month of Shravan, humans aren't expected to eat Kadhi