Corn Methi Kadhi- Healthy and delicious kadhi made with corn kernels and fresh fenugreek and spinach leaves
Daal and kadhis are made regularly in Indian kitchens to serve along the staple rice. Kadhi is made in every state with little variation depending on regional taste and availability of ingredients, so each region and household have their own favourite kadhi recipe .So we have so many favorite and popular versions of making kadi in Indian cuisine. In Northern India kadi is made with lots of sour curd and besan and in Southern Part they use coconut in making kadi.
In Uttar Pradesh the popular kadis are Pakoda kadi , Boondi ki kadhi which is very quick and easy to make as you can add readymade boondi in it. Other Regional special kadi is – Aloo ,matar Mongodi ki kadhi which is specially made in all auspicious occasions and weddings and birthday celebrations in my community and served with very delicious and different – Khatti methi sabut moong . A kadi with healthy and cooling green leaves- kulfa aur Chana daal kadhi is again a regional specialty and I learned that from My Grand mother. Usually pakoda kadi is made with besan/gram flour but this pakoda kadi is made with Moong daal ki pakodis and is my favourite and made often in my kitchen is – Miloni ki kadhi or katro ka jhor which is very popular in U.P and Rajasthan.
But we keep trying and learning new recipes every day,last week I had this amazing kadhi at my friends place and loved the contrast combination of the sweet taste of corn and slightly bitter fenugreek leaves. She served this with jeera rice but it goes very well with steamed rice and vegetable pulav. Do try this healthy kadhi this season as fresh fenugreek leaves are availble in abundance every where .