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We hope you got benefit from reading it, now let’s go back to bhutta kadhi / corn kadhi recipe. To make bhutta kadhi / corn kadhi you need 14 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Bhutta Kadhi / Corn Kadhi:
- Use 2.5 tbsp Besan / Gram Flour ( you could use less for a patla, runny kadhi as we like to have in Maharashtra, but by virtue of being married to a UPite, my kids prefer the thicker version
- Use 2 tsp Ghee
- Prepare 1/2 inch piece - Ginger, grated / pounded / finely minced
- Provide 1.5 cups Curd mixed with
- Prepare 3-4 cups of water - Buttermilk
- Prepare 1/2 tsp Haldi / Turmeric Powder
- Get 1 tsp Mustard Seeds
- Use 1/2 tsp Sabut Zeera / Cumin Seeds
- Take 1/4 tsp Methi Dana / Fenugreek Seeds
- Get 1 pinch Powdered Hing / Asafoetida
- Get 1/2 tsp Sugar
- Provide 2-3 Whole Dry Red Kashmiri Chillies
- Take 6-7 Kadhi Patta/ Curry Leaves
- Take 2-3 Pressure Cooked Corn Cobs / Bhutta, broken into two halves
Instructions to make Bhutta Kadhi / Corn Kadhi:
- Heat the ghee in a heavy bottomed cooking pan, add the mustard seeds, sabut jeera / cumin, methi / fenugreek seeds, hing and the curry leaves, allow them to crackle, immediately lower the heat and add the haldi / turmeric and the ginger. Mix well
- Add the buttermilk and stir well to avoid lumps.
- Add sugar and salt to taste.
- Add the bhutta pieces and cook on low-med heat, stirring once in a while till thick.
- Serve with plain boiled rice topped with a tiny bit of ghee or Mirchi Tadka (Heat, add cumin seeds, allow them to crackle, pour over red chilli powder kept ready in a small katori) this tadka is sufficient for one serving of kadhi with rice.
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