Indian
Gluten freeMewari makki ki kadhi
Maize flour yogurt curry
Udaipur's winter kadhi (मक्का कढ़ी) thickened with maize flour instead of gram flour, with a garlic-chilli tadka
In the Mewar region around Udaipur, maize is a staple crop, and in winter it even goes into kadhi. Instead of gram flour, cooks thicken sour buttermilk with fine maize flour, which gives a golden, slightly earthy, gently sweet kadhi with no pakoras in it. It is ladled over makki ki roti or bajra roti, or eaten with plain rice and a raw onion on the side. The tadka is simple but bold: ghee, cumin, fenugreek, crushed garlic and whole red chillies. The usual mistake is not stirring until it boils—the yogurt splits into curds and whey. Chef's tip: simmer it longer than you would a besan kadhi, at least 20 minutes, until no raw corn taste remains.
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 170 kcal
Ingredients
For the kadhi
- 10 ½ oz sour plain yogurt
- 3 cups water
- ½ tsp ground turmeric
- ½ tsp red chilli powder
- 1 ¼ tsp salt
For the tadka
- 2 tbsp ghee
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds
- 5 garlic clovescrushed
- ⅓ oz fresh corianderchopped
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Method
0/5 doneStep 1: Whisk the 10 ½ oz sour plain yogurt and 3 tbsp gluten-free fine maize flour (makki ka atta) in a deep pan until completely smooth, then whisk in the 3 cups water, ½ tsp ground turmeric, ½ tsp red chilli powder, 1 tsp ginger and green chilli paste and 1 ¼ tsp salt.
3 minStep 2: Set the pan over medium heat and stir constantly, scraping the bottom, until the kadhi comes to a full boil, 8–10 minutes. Do not leave it before it boils or it will split.
10 minStep 3: Lower the heat and simmer, stirring every few minutes, for 20–25 minutes. It is ready when it coats the back of a spoon like single cream and tastes mellow, with no raw, gritty corn flavour.
22 minStep 4: For the tadka, heat the 2 tbsp ghee in a small pan over medium heat. Add the 1 tsp cumin seeds and ¼ tsp fenugreek seeds; when they crackle and the fenugreek turns reddish-brown, add the ¼ tsp gluten-free asafoetida (hing), 2 dried red chillies and 5 garlic cloves and fry for 30–40 seconds until the garlic is golden.
2 minStep 5: Pour the sizzling tadka over the kadhi, cover for a minute to trap the aroma, then stir and add the ⅓ oz fresh coriander. Serve hot with makki or bajra roti, or rice.
1 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 6 g
- Carbs
- 14 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mewari makki ki kadhi take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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