FARALI KADHI/MORIYO NI KADHI
Farali Kadhi/ Moriyo ni Kadhi is a delicious, gluten free yogurt based curry made using barnyard millet. Enjoy it with rice, Indian Flatbread or sip it on its own.
- 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.