Moolachi Kadi - By VahChef @ VahRehVah.com | Vahchef - VahRehVah

Moolachi kadi, radish grated, tempered and cooked until soft in a delicious, creamy and slightly spicy besan and yogurt mixture. Moolachi Kadi tastes extremely good with hot steamed rice.

http://www.vahrehvah.com/moolachi-kadi


Ingredients

1-2 tsp Besan atta (chickpea flour)
3-4 number Cloves
1/2 tsp Cumin seeds
few leaf Curry leaves
pinch Fenugreek seeds
1/4 tsp Garlic cloves, crushed
1/4 tsp Ginger, crushed
1 tsp Green chillies, crushed
pinch Hing (asafoetida)
1/2 tsp Mustard seeds
1 tbsp Oil
1 big Radish, grated
0 Salt to taste
pinch Sugar
1/4 tsp Turmeric powder
0 Water as needed
2 cup Whisked Yoghurt

Directions:
Heat oil in a hot pan, add mustard seeds and they crackle add cumin seeds, cloves, fenugreek seeds, curry leaves, crushed garlic, ginger and green chillies. Add hing, turmeric, grated radish, salt to taste and pinch of sugar. Sauté all the ingredients and add little water, cover the pan with a lid and cook the radish until it is tender and soft. In a bowl, take a teaspoon of besan flour, add little water and make a fine paste. Add 1 tbsp paste into thick whisked yoghurt and mix well. Once the radish is soft, reduce the flame and slowly add the yoghurt stirring continuously. The besan helps in slightly thickening the gravy. Cook till you get a slightly thick consistency and switch off the flame.
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