Farali Kadhi/ Moriyo Ni Kadhi
EVENT: FOODIES_ REDOING OLD POSTS #35
RECIPE: FARALI KADHI/ MORIYO NI KADHI
What is Farali Kadhi/ Moriyo ni Kadhi?
Farali Kadhi/ Moriyo ni Kadhi is made from moriyo. Let me explain in detail. First of all kadhi is a yogurt and flour based curry that is served with rice. Usually the flour of choice is chickpea flour. However during Fasting Months, one is not allowed to consume grains, cereals, beans and certain vegetables. But, one can prepare dishes using amaranth(rajgira), barnyard millet(samo), water chestnut(singhada), buckwheat(kuttu), tapioca pearls and quinoa. During fasting chickpea flour used for making kadhi can be replaced by samo or moriyo flour, amaranth flour or water chestnut flour. I like making farali kadhi/ moriyo ni kadhi, just as the name suggests, using moriyo (barnyard millet, samo).
The first time I tasted moriyo ni kadhi (farali kadhi) was at the ISKCON, Juhu. We were in Mumbai at my sister in law’s place and we went to Govinda for lunch on Ekadashi Day. Even during fasting days, the restaurant offers 56 variety of dishes right from drinks to desserts. That day one of the dishes was Moriyo ni Kadhi. Got back home and decided to try and make the kadhi at home. I thoroughly enjoyed the kadhi with Farali Theplas, Moriyo or Samo Khichdi or Sabudana Khichdi.
Making Farali Kadhi/ Moriyo ni Kadhi
There are two ways you can make this farali kadhi/ Moriya ni Kadhi. One is to cook the moriyo or samo and then blend it with yogurt and water. After that let the mixture simmer till it becomes thick.
On the other hand, you can simply blend the soaked raw moriyo (samo, barnyard millet) with water, add yogurt and the other ingredients and allow it to simmer till done. I find this method so much easier.
What is Moriyo, Samo or Barnyard Millet?
Barnyard Millet, Echinochloa Frumantacea is actually a wild seed and not a grain. Widely grown in the hilly areas of Uttaranchal, India. Its one of the most widely used seed in India during fasting. It goes by the name of moriyo, samo, sama, shyama, sanwa, oodalu, kuthiravalli,udalu. Rich in dietary fibre, low in calories, with low glycemic index, gluten free and rich in iron, its also used widely in other dishes, especially in South India. Therefore, its common to find barnyard millet being used to make idlis, uttapam, dosa,upma to name a few dishes.
Recipes that you may want to check out to use this healthy ‘millet’:
- Enjoy some Samo/Moriyo Kheer as a dessert
- My all time favorite during fasting days is Moriyo/ Samo Khichdi, filling and healthy.
- Prepare a delicious snack using moriyo – Samo Tikkis/ Barnyard Millet Pattis
- Make Farali Uttapam, something different to enjoy even when not fasting.
- I love to make this steamed snack – Farali Dhokra.
THE GROUP FOODIES _ REDOING OLD POSTS
Updated on 02/10/2020
The group Foodies _ Redoing Old Posts, allows me to redo my old post, of which I have a large number. Breathing new life into them with new photos and better write up is what I like. Its a bi monthly group, where members redo old posts and share on Facebook. That way we are able to get some bloggers’ love towards our forgotten posts. The idea of redoing old posts as a group was Renu’s idea. Renu blogs at Cook With Renu. By the way you’ve go to check out Renu’s Farali Thali. Right now I’m fasting for the whole month as is Adhik Maas and I’m wishing that her thali by some magic can appear onto my table. I’ve yet to decide what I’ll make and really not up to it.
Check out some more Fasting Food Ideas:
For the whole month of Adhik Maas or Purshottam Mahina, I’m showcasing some easy to make and some traditional dishes which one can enjoy during fasting. Check out my Instagram for ideas. Keeping my fingers crossed, hopefully by the time Adhik Maas gets over, I’ll have a sizable collection of fasting Recipes. By the way Adhik Maas is a leap month according to the HIndu Calendar which occurs after nearly 3 years. This enables the lunar and solar calendar.
Ingredients required for Farali Kadhi/Moriyo ni Kadhi:
- Moriyo – also known as samo, sama chawal, barnyard millet
- Yogurt – plain yogurt and a bit sour works well. During fasting I prefer to use home made yogurt.
- Salt – use sendha namak, rock salt
- Cumin Seeds – jeera, jeeru for tempering
- Fresh Curry Leaves – if you don’t have fresh curry leaves, try and get curry leaf powder
- Dry Red Chilli – for tempering
- Ghee – clarified butter. Can use any oil like coconut oil, sunflower oil.
- Green Chilli – can use paste or finely chopped
- Ginger – use grated or minced
- Jaggery – if you don’t have jaggery or gur, gud then use brown sugar. Add according to your taste
- Pepper Corns – for tempering
- Fresh Coriander – chopped for garnishing and flavour
FARALI KADHI/MORIYO NI KADHI
- 1 cup yogurt
- 4 cups water
- ½ cup moriyo samo
- ½ to 1 tsp green chilli paste
- 1 tsp ginger paste
- 1½ tsp salt
- 1 tsp grated jaggery gur or sugar
- 1 tsp cumin seeds jeera
- 8 curry leaves limbdi
- 1 dry red chilli
- 6 peppercorns
- 1 tbsp ghee
- 2 tbsps chopped fresh coriander
- Wash and soak moriyo or samo in 1 cup of water from the measured amount.
- Let it soak for 20 - 30 minutes.
- Grind the soaked moriyo along with the water in a blender.
- Add remaining water and salt to the yogurt.
- Blend in short bursts till the mixture is smooth and there are no yogurt lumps.
- Pour the mixture into a saucepan.
- Add chilli , ginger paste and gur. Stir the mixture constantly to avoid the yogurt from curdling.
- Stir till the kadhi comes to a gentle boil. This will take about 5 minutes.
- Let it simmer over low heat for 5 to 10 minutes.
- For tempering, heat the ghee in a small pan. When it is hot add the pepper corns.
- When the spice begins to sizzle add the red chilli, cumin seeds and curry leaves. Stir fry for 30 seconds and pour the ghee mixture over the kadhi.
- Garnish with chopped coriander.
- Serve hot kadhi with samo khichdi.
- If the kadhi becomes too thick, just add a bit more water.
Adjust the amount of chilli and ginger according to your taste.
Try and use sour yogurt.
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