Here is an easy peasy Jowar Kadhi for you to try and relish. As I always say Jowar is very versatile and most of the times you won’t even feel the difference in the taste when you make this kadhi. Usually Kadhi is made out of Besan which is chickpeas flour and is equally good.
However making of Jowar Kadhi was more to find ways to include Jowar or millets in regular meals. Apart from many others ways which I have suggested in other recipes this one too is quite handy. Also I felt Jowar was much lighter on stomach than besan and however for Kadhi I personally feel two things are important. First how nicely you cook the flour and yoghurt mix so latter doesn’t curdle and secondly the ghee tempering. These done well, rest all will fall in place. I have made so many versions of Kadhis and have posted on the website, you may want to check here.
Look wise this Kadhi can easily replace the regular ones, however I am yet to try the pakora version. This one goes well for onion-tomato or vegetable kadhi version though.
You want to check another millet kadhi, here is Ragi Kadhi Recipe.
Jowar Kadhi
Ingredients
- 1 cup Yoghurt
- 4 tbsp Jowar Flour
- 1 Onion Chopped
- 1 Tomato Chopped
- 1 Green Chilli
- 10 Curry Leaves
- 2 cloves Garlic Chopped
- 1 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Oil
- 1 tsp Ghee
- 1 Red Chilli
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin powder
- 1/2 tsp Asafoetida
- 1 tbsp Green Coriander Leaves
Instructions
Make a slurry with yoghurt , jowar flour and 1 cup water.
Add cumin powder, turmeric and salt into it and mix well. It should be smooth without any lumps from jowar flour.
Now heat a wok and add oil and fenugreek seeds, asafoetida, green chilli and then add curry leaves and garlic.
Saute it for a while and then add onions and light brown them.
Add tomatoes and cook till they are done.
Now add the jowar slurry and mix and bring it to boil as you keep mixing it.
Mixing will avoid the curdling and kadhi will be smooth.
Now add a tempering of ghee, cumin seeds and red chilli on top and garnish with green coriander and sesame seeds.