Chhattisgarhi Aamat Vegetable Kadhi
A tangy buttermilk and gram flour kadhi simmered with seasonal vegetables, a comforting everyday dish paired with rice in Chhattisgarhi homes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 160 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 8 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 160 kcal
Instructions
- 1
Whisk the buttermilk with besan (gram flour) and turmeric until completely smooth and free of lumps.
- 2
Heat oil in a heavy pot. Let the mustard and fenugreek seeds pop, then add curry leaves and green chillies.
- 3
Add the chopped vegetables. Fry them gently for a short time.
- 4
Pour in the buttermilk mixture. Stir continuously so that it does not curdle.
- 5
Bring to a gentle simmer while stirring often. Cook for 20-25 minutes until the vegetables are tender and the kadhi thickens slightly.
- 6
Season with salt. Serve hot with steamed rice.
Chef's tips
Keep the heat low after adding the buttermilk and stir often so it does not split. Use well-soured buttermilk for the best tang.
Ingredient substitutions
- bottle gourd → pumpkin or okra
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low heat, stirring often.
Common mistakes to avoid
- •Boiling the kadhi too fast, which can cause the buttermilk to curdle.
Serving suggestions
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