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You are here: Home / Kadhi Recipes / Corn Methi Kadhi, Fresh fenugreek and Corn kadi

Corn Methi Kadhi, Fresh fenugreek and Corn kadi

2017-02-07 by Anjana Chaturvedi 5 Comments

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Corn Methi Kadhi- Healthy and delicious kadhi made with corn kernels and fresh fenugreek and spinach leaves

Corn Methi Kadhi-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.

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

In Uttar Pradesh the popular kadis are Pakoda kadhi , 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.

MAKAI METHI KADI

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MAKAI METHI KADI
Print Recipe
2.25 from 4 votes

Corn Methi Kadi, Fresh fenugreek and Corn Curry

Healthy and delicious kadi made with corn kernels and fresh fenugreek and spinach leaves
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: curry, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo methi, corn, corn methi kadhi, kadhi
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 1.5 cup Yogurt / Dahi
  • 5 tbsp Gram flour / Besan
  • 1.5 cup Corn Kernels / Makai Dana
  • 2 Green Chillies / Hari Mirch chopped
  • 2 tsp Ginger / Adrak chopped
  • 4 cup Fresh Fenugreek / Hari Methi chopped
  • 4 cup Spinach /palak chopped
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 3/4 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • To taste Salt / Namak
  • 2 tbsp Lemon Juice / Nimbu Ka Ras

Tempering/ tadka /waghar

  • 1 tsp Cumin Seeds / Sabut Jeera
  • 3/4 tsp Mustard Seeds / Rai *
  • 1/3 tsp Fenugreek Seeds / Methidana
  • 1/4 tsp Asafoetida / Hing powder
  • 4 Dried Red Chilli, Whole
  • 1/4 tsp Red Chilli powder / Laal mirch powder
  • 3 tbsp Cooking Oil

Instructions

  • In a bowl add yogurt and gram flour and whisk it well (no lumps should be there in the mixture)
  • In a big wide pan add cooking oil and when it become hot add fdenugreek seeds and mustard seeds .
  • When the seeds start to crackle add asafoetida and chopped fenugreek and saute for a minute.
  • Now add turmeric and chili powder and stir to mix.
  • Add the prepared yogurt and gram flour mix and 6 cups of water and stir to mix well.
  • Add salt,and let it cook on medium high heat so it will come to a boil .
  • Now add corn and the chopped spinach,fenugreek leaves,green chili ,ginger ,coriander powder and chili powder in the boiling kadi and mix .
  • let the kadi simmer for about 25 minutes
  • keep stirring the kadhi at regular intervals.(You can add some hot water in it if it become thicker then your preference)
  • When done add lemon juice and remove from it from the flame.
  • Heat a tbsp of ghee in a small pan and add cumin seeds and whole red chilies in it.
  • When cumin start to crackle remove from the heat and add red chili powder and pour over the prepared kadi.
  • Serve hot with steamed rice and roti.

Related Recipes

  • Methi Corn Malai Curry , Fenugreek and Corn Curry
  • Kulfa Ki Kadhi , Purslane and Bengal Gram CurryKulfa Ki Kadhi , Purslane and Bengal Gram Curry
  • Aloo Matar Mangodi Kadhi RecipeAloo Matar Mangodi Kadhi Recipe
  • Lauki Raita Recipe, How To Make Lauki Ka RaitaLauki Raita Recipe, How To Make Lauki Ka Raita
  • How To Make Palak Aur Makhana Ki Sabzi, Palak Phool makhana SabziHow To Make Palak Aur Makhana Ki Sabzi, Palak Phool makhana Sabzi
  • Gajar Matar ki Sabzi,How To Make Gajar Matar Sabzi,Video RecipeGajar Matar ki Sabzi,How To Make Gajar Matar Sabzi,Video Recipe

Filed Under: Kadhi Recipes, Uttar Pradesh Cuisine Tagged With: Corn, Curry, Indian Curries, kadhi, kadi, makai, Methi, no onion and garlic, palak, vegetarian

« How To Make Baigan Pakoda, Baigan Pakora
Methi Aloo Paratha, How To Make Aloo Methi Paratha »

Comments

  1. Mayank Chaturvedi says

    2017-09-20 at

    Anjana ji

    You mention Harimirch and adrak as ingrediants but no where in steps you mention adding it. Please clarify.

    Reply
    • anjanaskc says

      2017-09-23 at

      I have updated the post ,sorry for the late reply

      Reply
  2. meera says

    2017-02-09 at

    Owing to some diet restrictions I cannot consume besan for sometime. But the rest of this recipe is great for my diet. Can you suggest how I can cook the dahi without it curdling? Shall I cook the veggies first then add dahi on sim and then keep stirring?

    Reply
    • anjanaskc says

      2017-02-09 at

      Hi Meera
      whisk the curd well before adding in the kadi and then add on low heat first and then increase the heat after 2-3 minutes .Keep stirring it at regular intervals.

      Reply
  3. Ruxana says

    2017-02-08 at

    Looks so good!

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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