Annakut Kadhiअन्नकूट कढ़ी
A large-pot besan kadhi that scales up easily and is served over rice at community Annakut — the dish most Braj temples cook in hundreds of litres.
About 45 minutes
Ingredients
- 500 g besan
- 1 litre curd
- 1 tsp turmeric
- Mustard seeds, cumin, curry leaves
- Ginger, green chilli
- Salt, jaggery, oil
Method
- Whisk besan with curd and 2 litres of water until completely smooth — lumps are the only way to ruin kadhi.
- Heat oil, splutter mustard and cumin, add curry leaves, ginger and chilli.
- Pour in the besan-curd mix, add turmeric and salt, and simmer on low heat for 25–30 minutes, stirring often.
- Add a little jaggery to balance, and finish with a tadka of ghee, cumin and red chilli.
- Serve over plain rice, with pakoras added if you are making kadhi-pakoda.