Before answering this one let’s talk about Kulfa. Kulfa grows like a weed on the wasteland. But it has various medicinal and Ayurvedic properties. Unfortunately, it has become one of the forgotten things. Not many know about it. Next time when you go vegetable shopping ask your vegetable wala to get you one or two bunches of kulfa. And try recipes using it. Make this kulfa kadhi to start with. It really compliments the flavors of kadhi as the kulfa has a tangy flavor.
Kulfa: Where I live, kulfa is available in the markets during the summers. You can ask your veggies vendor to get you kulfa if it isn’t available with him/her :). Also, leaves should be separated, and wash thoroughly. Well, I do not chop the kulfa leaves. On being cooked they themselves shrink quite a bit. Also, the flavor remains more intact if they are added as wholes.
Buttermilk: 4 cups of buttermilk for 1 bunch of kulfa, that’s what works for me. Now 2 things here: a) if you don’t have buttermilk or chach blend together 1 cup yogurt with 3 cups of water and proceed with the recipe. b) If you are trying kulfa for the first time, use just half of the mentioned quantity of kulfa. I too did the same. I prepared kulfa kadhi with 4 cups of buttermilk and ½ a bunch of kulfa for the first time. I loved the taste and next time I added the entire bunch for the same recipe.
Other ingredients: Not many ingredients go into flavor kulfa kadhi. Kulfa does everything. Green chili compliments the kulfa kadhi and is therefore added therein. Sliced onion is also added. You can skip the onion if you wish. You can also add in potato cut into small pieces. I have even seen chana dal, arhar dal being added to kulfa kadhi. I was not sure therefore did not try adding these.
I am a Kadhi fan. I simply love its tanginess and the flavor of gram flour and therefore we have a few kadhi recipes on the blog. The very popular one Punjabi kadhi, authentic Sindhi kadhi, simple yet delicious Gujarati kadhi!
Kulfa kadhi can be served with rice for a weekday dinner.
1.This recipe serves 4-6 persons.
2.In a mixing bowl add 4 cups of buttermilk, 4 tbsp gram flour (besan), ½ tsp red chili powder, and ¼ tsp turmeric powder.
3.Mix well. The best way to do that is by passing the mixture through a strainer. My Mom used to do it.
4.Heat 2 tbsp of ghee. Add in 1 tsp mustard seeds (raie) and ½ tsp cumin seeds (jeera).
5.Next goes in a handful of torn curry leaves.
6.Next goes in kulfa leaves from one bunch of kulfa. For maximum flavor do not chop the leaves. Add them as whole.
7.Add in 1 chopped green chili.
8.Cook on low flame till the leaves shrink.
9.Next add in the buttermilk mixture.
10.Also add 1 sliced onion.
11.Let it simmer for 15-20 minutes or till the desired consistency. Add in salt to taste.
Tips:In kadhi and other yogurt based preparations, salt should be added in the end, this ensure that the dish doesn't curdle.
12.Serve hot. Bon appétit!
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
Please rate us and share your valuable feedback
