Mixed Vegetable Kadhi - Veggies in a Tangy Curd Gravy

2012 has just begun and the world is spinning with reels of news,views & events - even as the European slowdown is becoming more pronounced , the countdown for  London olympics has begun with gusto ! India too is in the thick of happenings  right from Mullaiperiyar Dam Row to gearing up for assemble election in 5 states; BAJAJ comes up with RE6o (a new & improved NANO ?) and hopes to ban all the auto-rickshaws in Delhi (amen to that !)  and of course there is also a frantic wait hoping Sachin overcomes his psychological barrier and hits that magic number, - PHEW ; Mayans and their 5,125 year old calendar clearly had not anticipated such tide of events :D


Thankfully nothing tempestuous here and even my hearth has relatively seen a more healthier and less sinful indulgences the past week !


Today's Blog Hop Wednesday sees me paired with Neetu @ Hobby Chef .The blog has a fine mix of various cuisines and a few recipes caught my eye. I decided to make this Kadhi , a North Indian version of our very own morkuzhambu/morkootan and the simple recipe was followed except that I added little jaggery to the final dish.

 Veggies in a creamy tangy sauce

What's in it :-

• Sour Curd - 1 cup
• Chick Pea Flour/Besan - 1/4 cup
• Dry Mango Powder - to taste - optional - add if the curd is not sour
• Turmeric Powder - 1/2 to 1 tsp
• Coriander Powder - 1 to 2 tbsp
• Red Chilli Powder - to taste
• Salt - to taste
• Water - 2 to 2 1/2 cups
• Mixed Vegetables - Cauilflower,peas,potato-diced
• Jaggery - a small piece - optional
• Ghee - 1 tbsp

How :-

Whisk the curd & the chick pea flour to a smooth texture. Add all the spices marked in blue and the required water and mix well.

Bring it to a boil on high flame stirring continuously and then let it simmer for 15-20 minutes till the veggies are cooked giving it a occasional stir.Add jaggery and mix well.
Prepare the tempering in a separate skillet by warming up the clarified butter/ghee and letting mustard seeds to sizzle. To this add the red chillis and dunk the mix on the kadhi

Serve hot with rice/rotis (Indian flat bread). It tasted delightful with steaming hot rice!