Everyone is life has their very own comfort food. Food that’s easy to make, easy to eat, easy to digest and equally delicious and filling. In India different people have different comfort food that definitely relates to their region and food culture. I am a born North Indian hence my food habits are most of the time inclined towards North Indian food. Though regions never effect a foodie’s palate but still there are a couple of foods that comforts me even on my most lazy days. Today i’m bring you one of my favorite versions of Kadhi, that is Munga or Drumstick Kadhi. The aroma and the flavor of this kadhi is worth making it over and over again. Do you know what kadhi is?
Kadhi , an Indian dish which consists of a thick gravy based on chickpea flour, and contains onion fritters called pakodas, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. An interesting fact shared by wikipedia is that in Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In PunjabKadhi is a simple, quick winter meal. Made from Besan (also known as chickpea flour or Gram Flour) to thicken the consistency, and adding pakoras, it is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour yoghurt is not added, just full fat buttermilk, or unsweetened yoghurt. Bishnoi and Bagri tribe usually make kadhi in evening every day.
To make Munga Ki Kadhi Take a large wok and add curd, besan, turmeric, salt and slit green chilies. Stir vigorously to make a lump free, fine paste. Add water to make till it comes till you get pouring consistency. Switch on the gas and place the wok on it and let the kadhi boil. Once the kadhi starts boiling add munga/ drumstick pieces and let the kadhi cook in low flames till it’s desirably thick. Meanwhile heat oil in a pan and prepare the tempering by adding the below mentioned ingredients. Add tempering to the prepared kadhi and turn off the gas. Garnish with freshly chopped coriander and your munga ki kadhi is ready to be served with plain hot rice.