Kadhi / yoghurt sauce is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made, sometimes, with or without pakoras dipped in it. As kadhi is a personal favourite of mine, I keep experimenting.
So how about some soya nuggets kadhi for dinner tonight? Healthy and yummy, go for it, if you are looking for something simple and easy. They can be served along with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or chapatti.
- 1 cup soya nuggets
- 1/2 cup yoghurt
- 2 tbsp. besan (gram flour)
- 3 cups water
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. red chili powder
- 1 tbsp. oil
- 1 tsp. ginger-garlic paste
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
In a small bowl, mix together ginger-garlic paste and all the dry spices along with some water and keep aside.
Soak the soya nuggets in boiled water for 10 minutes. Then drain and squeeze out the water and keep aside.
For the kadhi - whisk together yogurt, besan and water. Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.
Now add the spice paste and stir fry till the oil separates. Then add the yoghurt mix and bring it to a boil.
Add the soya nuggets and simmer on a medium flame, stirring at intervals till it is thickens to a desired consistency.
Switch off the flame and garnish with coriander leaves. Serve with any form of rice or Indian bread.