Kadhi is one of the most beloved dishes in Indian cuisine, known for its tangy and spicy flavors. While Punjabi, Gujarati, Sindhi, and Maharashtrian kadhi have their own charm, bajra ki kadhi (made with pearl millet) is a unique twist that you must try, especially during winter. Packed with nutrients and full of warmth, this kadhi is a perfect balance of taste and health. Here’s everything you need to know about bajra ki kadhi and how to make it at home.
Why Bajra Ki Kadhi is Perfect for Winter
Bajra, or pearl millet, is a powerhouse of nutrition. It is rich in fiber, has a low glycemic index, and is great for digestion and immunity. When you replace the traditional besan (gram flour) with bajra flour in kadhi, you get a hearty and warming dish that is ideal for cold weather. Bajra ki kadhi is not just delicious but also supports overall health, making it a must-try recipe during winter.
What to Serve with Bajra Ki Kadhi
Bajra ki kadhi pairs beautifully with steaming hot rice, making it a wholesome and comforting meal. If you’re not in the mood for rice, you can also enjoy it with roti or crispy parathas. Add some sliced onions, papad, and achaar on the side for an authentic Indian dining experience.
How to Make Bajra Ki Kadhi at Home
The recipe for bajra ki kadhi, shared by the Instagram page @diningwithdhoot, is simple and easy to follow.
Ingredients:
- 1 cup curd
- 2 tbsp bajra (pearl millet) flour
- 1 tsp red chilli powder
- 1/4 tsp turmeric (haldi)
- A pinch of asafoetida (hing)
- Salt to taste
- Water (as needed)
For Tempering:
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds
- 1/2 tsp coriander seeds
- 1/4 tsp fenugreek (methi) seeds
- 2-3 garlic cloves (crushed)
- 1 green chilli (finely chopped)
- 1 small onion (sliced)
- Fresh coriander and kasuri methi for garnish
Steps to Prepare Bajra Ki Kadhi:
Prepare the Kadhi Mixture:
In a bowl, whisk together curd, bajra flour, red chilli powder, turmeric, hing, salt, and water until smooth and lump-free.Prepare the Tempering:
Heat oil in a pan. Add cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, and a pinch of hing. Let them splutter.Add Aromatics:
Add crushed garlic, green chilli, and sliced onions to the pan. Sauté until the onions turn golden.Cook the Kadhi:
Pour the curd mixture into the pan and stir well. Bring it to a boil, then lower the heat and let it simmer for 20-25 minutes, stirring occasionally.Garnish and Serve:
Once cooked, garnish with fresh coriander leaves and kasuri methi. Add a spicy tadka on top for extra flavor. Serve hot with rice, roti, or paratha.
Why You’ll Love Bajra Ki Kadhi
- Rich in nutrients
- Boosts immunity
- Warm and comforting for winter
- Deliciously tangy and spicy