Babycorn Kadhi is a quick healthy substitute for your kadhi cravings. It is also a good way to combine your vegetables in Kadhi itself and enjoy it with steamed rice. Generally Kadhi is made with fried dumplings atleast the one we have been eating in upnorth. So adding a twist of vegetables saves you with lot of work and offcourse calories.
Forget calories, it adds nutrition since the vegetables added here are rich in fibre and other nutrients too. I make kadhi in various ways and you may want to check these recipes here .
Babycorn and peas is a great combination and with rice it just works perfectly. Soft and smooth kadhi with crunchy vegetables and steamed rice added with ghee tempering is a heavenly combination, this Babycorn Kadhi is a must try. I infact learnt vegetable kadhi from my mom and I still remember how much I craved for it everytime I was back from hostel. It’s then that I started loving her version of vegetable kadhi more than the regular punjabi kadhi. Not to mention that punjabi , pakora kadhi has its own flavour which is unmatchable. But considering that this verison of kadhi limits deep frying I would anyday vote this one.
Feel free to adjust the taste and the flavours with the seasoning but I like to keep it simple so as to get the real kadhi flavour stand out.
Also if you want more Babycorn recipes, check here!
Babycorn Kadhi
Easy and healthy recipe of making Kadhi with Babycorns
Ingredients
- 8 Baby Corns
- 4 tbsp Boiled Peas
- 4 tbsp Besan
- 1/2 cup Yoghurt
- 4 cloves Garlic Chopped
- 1 Onion Chopped
- 1 Green Chilli
- 1/4 tsp Red Chilli Powder
- 1/2 tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Cumin Seeds
- 5 Curry Leaves
- 2 tbsp Chopped Coriander
- 1/4 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 1 tsp Salt
- 1 tbsp Oil
- 1/4 tsp Asafoetida
- 1 tsp Ghee
Instructions
Boil Babycorn on water and dice them into small pieces.
Heat oil on a wok and add cumin seeds and mustard seeds along with curry leaves.
Next add chopped garlic and let it cook till it little brown and then add onions and saute till they are done and translucent.
Now add the baby corns and boiled peas and along with cumin powder, green chilli, turmeric powder and little salt cook in on slow flame.
Now add besan in parts and keep mixing till it coats the vegetables. Save 1 tsp to mix in curd and beat it evenly.
Add a little water in the curd and besan mixture and gradually add into the vegetables mix and mix it gently so no lumps are formed and yoghurt doesn't curdle too.
As it thickens add more water and let it come to boil and then adjust salt to taste.
Now add chopped coriander and make a tempering of ghee , asafoetida, fenugreek and red chill powder and add over the top and serve hot.