Mixed Veg Kadhi | How to make Mixed Veg Kadhi

By Neha Sharma  |  14th Apr 2017  |  
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  • Mixed Veg Kadhi, How to make Mixed Veg Kadhi
Mixed Veg Kadhiby Neha Sharma
  • Prep Time

    15

    mins
  • Cook Time

    12

    mins
  • Serves

    4

    People

10

0





About Mixed Veg Kadhi Recipe

Simple kadhi morphs into a wholesome accompaniment with the addition of mixed vegetables. I have chosen light and common vegetables for the vegetable and yoghurt kadhi but you can experiment with others, depending on what you have on hand. Remember to stir the curds mixture in the beginning, or else it will separate.

Mixed Veg Kadhi is delicious and authentic dish. Mixed Veg Kadhi by Neha Sharma is a great option when you want something interesting to eat at home. Restaurant style Mixed Veg Kadhi is liked by most people . The preparation time of this recipe is 15 minutes and it takes 12 minutes to cook it properly. Mixed Veg Kadhi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mixed Veg Kadhi. Mixed Veg Kadhi is an amazing dish which is perfectly appropriate for any occasion. Mixed Veg Kadhi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mixed Veg Kadhi at your home.

Mixed Veg Kadhi

Ingredients to make Mixed Veg Kadhi

  • 1 Cup gram flour or Besan
  • 1 Cup butter Milk
  • 10-11 curry leaves
  • 1tsp cumin Seeds
  • 3/4tsp mustard seeds
  • 1tsp red chilli Powder
  • 1tsp turmeric Powder
  • 4-5 Dry Red chili
  • 1tsp Crushed ginger
  • 1/2tsp asafoetida
  • 1Cup Boiled Mix vegetables Brinjal, cauliflower, Tomato, Carrot, Beans, and Potato
  • 2tbsp coriander leaves
  • 3tbsp oil
  • 2-3 green chillies
  • salt to Taste

How to make Mixed Veg Kadhi

  1. Combine the buttermilk, besan in a bowl and whisk well till no lumps remain. Keep aside.
  2. Heat the ghee in a deep non-stick pan and add the mustard seeds and cumin seeds and dry red chillies.
  3. When the seeds crackle, add ginger, curry leaves, chilli powder, turmeric powder, asafoetida, green chillies and sauté on a medium flame for a few seconds.
  4. Add the curds-besan mixture, mix well and bring to boil. Cook on a low flame for 7 to 8 minutes, while stirring continuously for at least the first 3 to 4 minutes.
  5. Add the mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes.
  6. Serve hot garnished with coriander.

My Tip:

Stir the curds mixture in the beginning, or else it will separate.

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