Groundnut Kadhi / Peanut curd Kadhi

12 Sep Groundnut Kadhi / Peanut curd Kadhi

This Groundnut Kadhi is a simple and delicious Kadhi without any fancy ingredients. A great soul food. The best Vegan Kadhi

Having left dairy products from my daily life, groundnut curd has been my saviour, me being an ardent fan of curd. This is so versatile that you can make kadhi, raita, dahi chawal and at times I just mix a tablespoon of jaggery powder in a cup of this curd and have it as a dessert a la Mishti Doi. The Chaas from this curd is the best Chaas I have ever tasted. Best part is this does not become sour like normal curd. Here is  Groundnut Kadhi recipe using groundnut curd.

Ingredients:

• 1½ cups medium thick groundnut curd (Mix with water if your curd is very thick)
• ½ tsp turmeric powder
• 4 ladies finger cut into long pieces
• Salt to taste

Grind to a paste:

• 3 green chillies
• 1” piece ginger
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 medium tomato cut into chunks
• 1 tsp chickpea flour (besan)

Tempering:

• 1 tsp coconut oil
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds (methi)
• ½ tsp cumin seeds (jeera)
• 2 broken red chillies
• Pinch of asafoetida
• Few curry leaves

Direction:

• Grind all the ingredients for paste with curd (instead of water) to a smooth consistency.
• Mix with curd and bring to a boil till the raw smell goes.
• Side by side, heat a tsp of oil in a pan add the tempering ingredients one by one.
• Once the ingredients are roasted, reduce flame and add the ladies finger pieces.
• Roast on slow flame with some salt till the vegetable becomes black / dark brown.
• Remove the Kadhi in a vessel and add the tempering along with roasted ladies finger pieces

This Kadhi goes well with hot jeera rice / plain rice

Non vegans can try this in normal curd.