Food

The Curd Chronicles

The haughty grains of Basmati Rice refused to stick together, preferring to stand a hair’s breadth apart from their own. Till, the creamy Kadhi cascaded down to meet them. The cheerful yellow of the Kadhi and the snowy whiteness of the Rice merged together in a joyous union. The plump Pakodas tried to fit in, before they realised they would always stand out, and decided to do so proudly. The spicy Kadhi needed the blandness of the Rice to balance it, and they came together to celebrate a party of flavours, and textures, in the mouth. This is why this classic combination of  Pakodewali Kadhi and Basmati Chawal are comfort food for so many, including me.

Kadhi has always been my special favourite, in all its forms. Be it the quintessential Punjabi style Pakodewali Kadhi or the same with a Rajasthani style tadka. The silky simplicity of Gujrati Kadhi that leaves a hint of sweetness as an aftertaste on your tongue, is another personal favorite.

I am unsure about whether this recipe exists or it is yet another innovation by my Mom, but she makes a Kadhi with Peas and fresh Methi leaves and it is unbelievably delicious. The greens of Peas and the commas of the Methi leaves dot the pale yellow of the subtly flavoured Kadhi. Jeera Rice is the perfect partner for this one.

curd_chronicles_sirimiri

If I am talking about Curd, can Shrikhand be left behind? If Kadhi is the savory form Curd takes then Shrikhand is its sweet metamorphosis.

Hung Curd, Powdered Sugar, a dusting of fine Elaichi Powder and you have a dessert which is comforting and decadent at the same time. Shrikhand and Puri are a match made in heaven! Use your imagination, and a few strands of Saffron, to change the traditional Shrikhand to Kesar Shrikhand. Almonds and Pistachios on hand? Chop them finely, toss them in and lo and behold, you have a rich Kesar – Badam – Pista Shrikand.

Want to have your fruit and eat it too? Give your Shrikhand a contemporary twist, add your fruit of choice and transform it into a Mango/ Strawberry/ Peach Shrikhand.

Mishti Doi! Those plump earthen bowls with that dusky hued curd sitting inside are what make me go weak in the knees. I can never stop at one, no Sir, I can’t! More so if it is winter time and the seasons special ‘Nolen-Gurer’ (Date Palm Jaggery) is used to make it. Each buttery spoonful transports me to another world and only the scrape of the spoon against the empty pot brings me back to reality.

This is my ode to Curd, It never ceases to amaze me how the humble Curd can be transformed into dishes that are so varied and so flavourful.

 

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15 Comments

  1. Wow, your opening lines were Brilliant. Curry cascading like a waterfall. Enjoyed your post immensely

  2. Misti doi and shrikhand both can be found in our fridge on any given day. Can u share the recipe of peas and methi kadhi, it sounds interesting.

  3. I love cooking ur post was seriously fun reading and shrikhand tho my all time favorite I even add chopped bananas for more rich taste…

    1. Is it inappropriate to say that this post was filled with voyeuristic pleasure? Starting from the first para it was was nothing short of talking about a love we just can’t get enough of! Humble curd isn’t so humble!

  4. You made my crave for kadhi rice and some mishti dohi and shrikhand, all of these are my top favourites buddy. Yum post undoubtedly.

  5. Mayuri Nidigallu Ruchi Verma

    Trust me curd is something I need daily in my lunch …This is so nice post-M, really loved the post

  6. Mayuri Nidigallu Deepika

    Kadi chawal is also my favourite and mishti doi makes my mouth watery. I also want the recipe of peas with methi kadi.

  7. Mayuri Nidigallu Judy Morris

    I love srikhand….. and I love kadhi as well. Though I was never a fruit yogurt person.

  8. Such a ‘yummy’ post. My mouth was watering as I was reading this. Kadhi – chawal is my fav and so is Shrikhand.

  9. Mayuri Nidigallu Pinal Shah

    Curd has many benefits. Being a gujju I love gujrati kadhi. I had tried Mishti doi at ones. It was yummy.

  10. Mayuri Nidigallu Dr Bushra

    Indeed curd can be transformed in so many forms and always treat, delicious, nutritious food. I love kadhi & rice

  11. Curd in any form is a delight to me, yes tadke wali Kadi is my favourite too. I can gulp bowls of it without a noise :))

  12. Curd is veey good for our body and health. We also have it in various forms every day.

  13. I am craving for mishti doi right now after your post . and also plz share the recipe of peas and methi kadhi .

  14. […] buds had a faint memory from a long time ago, of eating this Fenugreek Leaves and Peas Kadhi  made by Mom. Now Mom being an impulsive cook had no recollection of how exactly she made it. After many trials […]

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