Kadhi in any form is a favorite along with being comfort food. My taste 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 and errors, I seem to have got it right.
Ingredients
For the Kadhi
1 cup Thick Curd
2 Cups Water
2 Tbspn Gram Flour/ Besan
8-10 Medium sized Cloves of Garlic, minced.
(If your Garlic cloves are small, you may need about 10-12. If you are using large ones, 6-7 would suffice)
2 Large Green Chillies, minced
(if the Chilly is very sharp use only 1)
½ Cup Green Peas, boiled
¾ Cup chopped Fenugreek Leaves / Methi
¼ Tsp Turmeric Powder/ Haldi
½ to 1 Tsp Red Chilly Powder
¼ Tsp Methi Seeds
Salt, to taste
For the Tempering
¼ Tsp Asafoetida / Hing
¼ Tsp Cumin Seeds / Jeera
¼ Tsp Mustard Seeds / Rye
½ Tsp Red Chilly Powder
3-4 Dry Red Chilles, ripped
10-12 Curry Leaves
2 Tbsp Oil
Method
Mix the Curd and Water and beat both well together until it is lump-free and smooth.
Add a little water to the Gram Flour and mix well. When it is lump free add it to the curd-water mix.
Add the Turmeric, Red Chilly Powder, and Salt to this and cook, stirring continuously else it will curdle, until it reaches a boil.
Switch off the flame and keep it aside.
Heat oil in a pan, add the minced Garlic, Green Chillies, and saute.
When the mix starts losing its rawness add the chopped Methi leaves and cook.
As the Methi Leaves start wilting add the precooked Peas to it.
Sprinkle some salt and cook for about 4-5 minutes.
Switch off the flame and add this to the cooked Kadhi and mix well, letting it come to a boil once more.
As it boils on a low flame, prepare the tempering/tadka.
Method for the Tadka
Heat Oil in a pan,
Add the Asafoetida and Cumin and Mustard Seeds to it.
When they pop add the dry Red Chilly and Curry Leaves.
Saute for 2-3 minutes and then pour it over the Kadhi.
Serves 3-4.
Serve hot with Steamed Basmati Rice or Jeera Rice.
- For the Kadhi
- 1 Cup Thick Curd
- 2 Cups Water
- 2 Tbspn Gram Flour/ Besan
- 8-10 Medium sized Cloves of Garlic, minced.
- (If your Garlic cloves are small, you may need about 10-12. If you are using large ones, 6-7 would suffice)
- 2 Large Green Chillies, minced
- (if the Chilly is very sharp use only 1)
- ½ Cup Green Peas, boiled
- ¾ Cup chopped Fenugreek Leaves / Methi
- ¼ Tsp Turmeric Powder/ Haldi
- ½ to 1 Tsp Red Chilly Powder
- ¼ Tsp Methi Seeds
- Salt, to taste
- For the Tempering
- ¼ Tsp Asafoetida / Hing
- ¼ Tsp Cumin Seeds / Jeera
- ¼ Tsp Mustard Seeds / Rye
- ½ Tsp Red Chilly Powder
- 3-4 Dry Red Chilies, ripped
- 10-12 Curry Leaves
- 2 Tbsp Oil
- Mix the Curd and Water and beat both well together until it is lump-free and smooth.
- Add a little water to the Gram Flour and mix well. When it is lump free add it to the curd-water mix.
- Add the Turmeric, Red Chilly Powder, and Salt to this and cook, stirring continuously else it will curdle, until it reaches a boil.
- Switch off the flame and keep it aside.
- Heat oil in a pan, add the minced Garlic, Green Chillies, and saute.
- When the mix starts losing its rawness add the chopped Methi leaves and cook.
- As the Methi Leaves start wilting add the precooked Peas to it.
- Sprinkle some salt and cook for about 4-5 minutes.
- Switch off the flame and add this to the cooked Kadhi and mix well, letting it come to a boil once more.
- As it boils on a low flame, prepare the tempering/tadka.
- The Tempering / Tadka
- Heat oil in a pan,
- Add the Asafoetida and Cumin and Mustard Seeds to it.
- When they pop add the dry Red Chilly and Curry Leaves.
- Saute for 2-3 minutes and then pour it over the Kadhi.
- The Kadhi
- Serves 3-4.
- Serve hot with Steamed Basmati Rice or Jeera Rice.
wow…I am going to try this for sure. I am a big kadhi fan. And everytime I am in the mood of kadhi pakode. We have one similar dish in Maharashtrian cuisine. Methi chi patal bhaji. The only difference is it has more curd and less besan.
Yummy, kadhi is one of my favorite dish and my mom used to make pea kadhi, but fenugreek leaves is new addition to me, will try this way for sure. thanks for sharing this wonderful recipe.
Kadhi is my all-time fav but I have never tried peas one …This looks so easy and yummy recipe will sure give it a try over this weekend !! Thanks for sharing
That is a yummy recipe. I make kadi the same way but adding methi leaves to the dish is something I will try.
I usually made the simple kadhi or at times made the pakodi kadhi in which pakodi had fenugreek leaves. This is a new twist. Will try it. Looks delicious.
My maa-in-law is a kadhi expert and I have savored her handmade food. This recipe reminded me of her. Though I am no-home chef, yet now am tempted to try it out.
My whole family loves kadhi pakora, in fact it is something we all look forward to with hot steamed rice.I really like this version that adds fresh fenugreek leaves and peas to the kadhi .My family uses spinach leaves too occasionally.
I haven’t tried kadhi with methi and mutter before. Quite curious to know how this tastes with all the garlic and spicy chillies. Will try and let you know!
I am a kadhi fan and love to have it with piping hot steam rice. But we temper it usually with ginger and not garlic. I am tempted to try this version. Usually, have pakoras or veggies like okra, raddish but never knew about usage of peas. Thanks for the recipe.
Kadi is one of the favourite dishes I love from my childhood we use to make it with palak pakaudi but never tried with peas . Surey love to try this version
Kadhi is bae for me too but I’ve never tried this version of kadhi. Peas in kadhi with soothing tadka sounds delicious and innovative. Love to try soon
Kadi is my favourite and have tried one with garlic. Yet to try peas in it, shall do it. Liked the recipe which is in detail to try for me.
This looks an amazing yummy yet healthy version of the kadhi. Adding methi and mutter would surely add volumes of flavour in the usual kadhi. I am trying this recipe for sure.
Kadhi Chawal is my comfort food and this twist of fenugreek Kadhi has definitely taking it up a notch. Will surely try this recipe soon.
Wow, this looks yummy .. I love kadhi but this is a bit different. Will try out for sure .
I don’t like having kadhi but I tried it once in Punjab and it tasted good. This recipe looks nice to try it once again. I would try and see how it tastes.
I love the recipes on your blog… They are so very different from the usual lot and are quite an intriguing cuisine