Chanch ki kadi (Spiced butter milk)
Butter milk is very good for health during summer times. I used to chop some coriander leaves, ginger, curry leaves and green chilli and a pinch of salt, to give additional taste to my butter milk. But it can be prepared by just seasoning it (thadka). We might have heard about Punjabi kadi, famous in punjab(north part of india) which is a curd-besan mixture and fried pokadas are added in it but in the south it is different, we call it as moru curry or kadi.
The kadi which we make is very easy and simple version; it can be eaten with plain rice or can drink also. It is just a butter milk (thin curd, more water is there), with thadka in it.
- Curd (thick) – 1 cup
- Water – 2 cups
- Salt – as required
- Oil – 2 tsp
- Mustard seeds – 3/4 tsp
- Cumin seeds – 1/2 tsp
- Dry chillies (broken) – 3
- Curry leaves – 12
- Turmeric powder – 1/4 tsp
- Take a big bowl, add curd and water mix well, and then add salt.
- The consistency should be thin but not very thin. You can keep according to your taste. If it is for drink then it has to be thin consistency, if to be eaten with rice then little thick or thin consistency according to your taste.
- Preheat the oil in a vessel, when it gets hot add mustard seeds, then as soon as it crackers then add all the ingredients except turmeric powder, stir it well, till the curry leaves is roasted, it will not take more than a minute.
- When the thadka is done add turmeric powder and stir quickly, you can simmer the flame at this point and immediately add butter milk mixture and stir well.
- After 1 to 2 min, switch it off; cook it on simmer, if not can switch it off immediately after adding the buttermilk .
- No need to cook butter milk, we just want to make it warm.
- Serve it with plain rice or can drink it.
- If kadi is thick can add water and make it according to your taste.
- If you want more darker colour in the kadi , then add a pinch more turmeric powder.