Ragi Kadhi | How to make Ragi Kadhi

If you like it share with the world...Share on facebook
Facebook
0
Share on twitter
Twitter
Share on pinterest
Pinterest
0
Share on google
Google
Share on print
Print
Share on email
Email
     

Vegetable Ragi Kadhi will make you fall in love with eating millets. I am offcourse one ardent follower of Finger Millet or Ragi in my recipes. Reason being that it is rich in Calcium and Iron both so whether its for growing children or their moms, this works for both of them. I remember how much Ragi porridge I use to give to my son, as he wasn't very fond of milk and then I started working on more innovative recipes to add this wonder grain in our regular meals.

Vegetable Ragi Kadhi is just a variation on my previously shared Vegetable Kadhi with offcourse added Ragi nutrition. Just be mindful of not overcooking the vegetables as they have to have a little bite so you don't miss your fried pakoras ;).

Well my blog has more Kadhi variations from my past adventures in the kitchen and you can find them here.

Ragi Kadhi
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
200 calories
37 g
0 g
4 g
10 g
1 g
464 g
805 g
12 g
0 g
3 g
Nutrition Facts
Serving Size
464g
Servings
2
Amount Per Serving
Calories 200
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 805mg
34%
Total Carbohydrates 37g
12%
Dietary Fiber 11g
43%
Sugars 12g
Protein 10g
Vitamin A
104%
Vitamin C
345%
Calcium
13%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ragi Flour: 1 tbsp
  2. Bengal Gram Flour (Besan): 1 tbsp
  3. Curd : 4 tbsp
  4. Salt: 1/2 tsp
  5. Turmeric powder: 1/2 tsp
  6. Cumin powder: 1/2 tsp
  7. Asafoetida: 1/2 tsp
  8. Red Chilli powder: 1/4 tsp (optional)
  9. Curry Leaves: 6-7
  10. Garlic: 2 cloves , chopped
  11. Green chilli: 1 slit in half
  12. Fenugreek seeds : 1 tsp
  13. French Beans: 1/2 cup chopped
  14. Cauliflower: 1/2 cup florets
  15. Carrot: 1/2 cup chopped
  16. Peas: 2 tbsp
  17. Onions: 1 sliced
  18. Oil : 1 tsp
  19. Cumin seeds : 1 tsp
Instructions
  1. Take a bowl and add Ragi flour and Bengal gramflour and mix well.
  2. Now add salt, chilli powder, cumin powder, turmeric to this and mix well again.
  3. Next add sour curd and 1 cup water and with a whisker make a smooth paste without lumps and keep aside.
  4. In a wok , heat oil and add asafoetida , cumin seeds and 3-4 curry leaves.
  5. Add sliced onions and cook them for 1-2 mins and then add all the vegetables.
  6. Season this with little salt and cook it covered till peas are done.
  7. Now add the curd mixture gradually and keep stirring.
  8. Adjust the water consistency and keep cook on slow flame as you keep stirring too.
  9. Stirring is important for a smooth texture of Kadhi.
  10. Once the Kadhi start boiling adjust the salt and cover it for a minute again.
  11. Prepare a tempering by heating some oil /ghee and adding chopped garlic, fenugreek and chopped curry leaves.
  12. Pour this tempering into the boiling kadhi and cover it again and put off the flame.
  13. Let the Kadhi soak the tempering and all the flavors from it.
  14. Serve this with some steamed rice and salad.
beta
calories
200
fat
4g
protein
10g
carbs
37g
more
RecipeDabba https://recipedabba.com/

If you like it share with the world...Share on facebook
Facebook
0
Share on twitter
Twitter
Share on pinterest
Pinterest
0
Share on google
Google
Share on print
Print
Share on email
Email

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.