Pumpkin Kadhi | Falaari Pumpkin Kadhi
Pumpkin Kadhi is a super delicious and healthy pumpkin and buttermilk kadhi made with gluten-free buckwheat flour and minimal spices.
This pumpkin kadhi was a part of my falaari Navratri thali that I posted on Instagram in October month. Frankly, the kadhi taste like a sweet and sour balanced kind of pumpkin soup. We had this kadhi with barnyard millet khichdi and it was a filling and satisfying meal.
I have had made this kadhi a couple of times again when I am not fasting, with besan and some more spices and garlic. It tastes amazing either way and is a wonderful and comforting dish for any occasion.
Blogging Marathon#82 Week4/Day3
Theme– Bookmarked Recipes
A super delicious and healthy pumpkin and buttermilk kadhi made with gluten-free buckwheat flour and minimal spices.
- 1 cup pumpkin puree
- 2 tablespoon buckwheat flour
- 2 cups buttermilk
- 2 cups water
- 1 teaspoon cumin seeds
- 1/4 teaspoon ginger powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- salt to taste
- 1 teaspoon garam masala
- 2-3 dried whole red chilli
- 1 tablespoon ghee
In a mixing bowl add buttermilk, buckwheat flour, salt and pumpkin puree and whisk to combine.
Heat ghee in a pan and add cumin seeds and dried whole chilli. Let the seeds splutter.
Add ginger powder, coriander powder, red chilli powder and buttermilk mixture into the pan, stir and let it cook on simmer.
Cook the kadhi on low to medium heat for about 20 minutes.
Remove from heat and serve hot with falaari khichdi.
Adjust the spices as per your taste buds.
If not fasting than add gram flour instead of buckwheat flour.
For best results use sour buttermilk only.
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