Kuttu ki kadhi
A yoghurt and buckwheat flour curry with dumplings
Many people all over India fast during the Navratri- the nine auspicious days when they do not consume sea salt, many grains, legumes, onion, garlic and many spices as well.
Buckwheat, however is consumed, as is rock salt.
This recipe is a take on ‘kadhi’- yoghurt and chickpea flour curry, where buckwheat flour is used instead to thicken the curry. Buckwheat dumplings are added to the curry that is tempered with cumin seeds.
- 1 ½ cup buckwheat flour (kuttu ka atta)
- 2 cups Yoghurt
- 1 large potato cut into small dices
- 1 tsp cumin seeds (jeera)
- 2 green chilies finely chopped
- Desi ghee (clarified butter) or groundnut oil to fry
- 2 cup water
- Rock salt (sendha namak ) to taste
- Coriander leaves to garnish
- Mix the potato dices with 1 cup kuttu ka atta and ½ tsp rock salt.
- Add 2 tbsp water and mix well to make a thick batter of dropping consistency.
- Heat sufficient oil in a wok or kadhai to deep fry the dumplings.
- Drop marble sized dumplings to medium hot oil and deep fry till light golden.
- Mix the yoghurt and ½ cup kuttu ka atta with 2 cup water and mix well.
- Heat 1tbsp oil in a pan and add the cumin seeds.
- Allow to splutter and add the chopped green chilies.
- Saute fot 1 minute and add the yoghurt mix. Bring to a boil stirring continuously.
- Reduce the flame and allow to simmer for 8-10 mins.
- Add the potato dumplings and simmer for 3-4 mins.
- Add salt to taste and serve garnished with coriander leaves.