Alma Bax When I drink chanch ki kadi, I almost feel as if I am in the hills of Gujarat. I can smell the plants and hear the breeze rustling the leaves. A myriad of scents and flavors fill my mouth. The combination of the spices is just right and the taste is out of the world. I am so happy every time I drink chanch ki kadi.
Chanch ki kadi, a traditional dairy delicacy, is the first of its kind. Here at tintorera, we are obsessed with bringing the finest spices to different recipes that are a part of Indian heritage. We are all about the love of food and sharing it with the world.
A creamy sweet drink, chanch ki kadi is a favorite drink of the north indian men. It is prepared by adding cashews, almonds and almonds and few spices to milk. It is also available in sweet version.
During the summer, butter milk is very beneficial to one’s health. To add flavor to my butter milk, I chopped some coriander leaves, ginger, curry leaves, and green chilli, along with a sprinkle of salt. It may, however, be made simply by seasoning it (thadka). We may have heard of Punjabi kadi, which is a curd-besan combination with fried pokadas and is popular in Punjab (northern India), but in the south, it is known as moru curry or kadi.
The kadi that we prepare is a very basic and straightforward variation that can be eaten with plain rice or drunk. It’s simply butter milk with thadka in it (thin curd, plenty of water).
Ingredients
-
- 1 cup curd (thick)
- 2 cups water
- if necessary, salt
Tadka tadka tadka (seasoning)
- 2 tsp. oil
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 3 dried chilies (broken)
- 12 curry leaves
- 1/4 teaspoon turmeric powder
Method
- In a large mixing basin, combine the curd and water, then season with salt.
- The consistency should be light but not too light. You are free to retain it according to your preferences. If it’s for drinking, it should be thin; if it’s to be eaten with rice, it should be somewhat thicker or thinner, depending on your preference.
- Preheat the oil in a vessel, then add the mustard seeds and toss till they crackle, about a minute. Add the other ingredients, except the turmeric powder, and swirl well until the curry leaves are roasted, about a minute.
- When the thadka is finished, add the turmeric powder and whisk rapidly; you may now reduce the heat to low and add the buttermilk mixture, stirring well.
- Turn it off after 1 to 2 minutes; cook it on low heat if possible; if not, switch it off right after adding the buttermilk.
- We don’t need to boil the butter milk; all we want to do is warm it up.
- It may be eaten or served with simple rice.
Notes
- If the kadi is too thick, thin it down with water and season to taste.
- If you want the kadi to be darker in color, add a little extra turmeric powder.
Butter is a dairy product that is rich in fat and calories. Which is why it is traditionally used as a replacement for butter in recipes. But in this recipe, I have mixed butter with spices to make a relish for the butter chicken – which is a popular street food in Mumbai.. Read more about masala buttermilk recipe and let us know what you think.
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