Pumpkin Kadhi
A super delicious and healthy pumpkin and buttermilk kadhi made with gluten-free buckwheat flour and minimal spices.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!