Sugar-Free Kadhi Chawal
Indulge in the comforting flavors of **Sugar-Free Kadhi Chawal**, a wholesome twist on a beloved North Indian classic. This recipe brings together velvety yogurt-based kadhi and perfectly cooked rice, all crafted without added sugar, making it ideal for those seeking a healthier meal option. Made with a blend of tangy yogurt, earthy gram flour (besan), aromatic spices like cumin, mustard, and fenugreek seeds, and the warmth of ginger-garlic paste, this dish offers a depth of flavor that's both rich and refreshing. The slow simmering of the kadhi ensures a creamy consistency, while fresh coriander leaves lend the perfect finishing touch. Serve it steaming hot with fluffy rice for a comforting, sugar-free meal that’s as satisfying as it is nourishing. Perfect for a balanced dinner, this recipe caters to your health-conscious cravings without compromising on taste!
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Ingredients
- 500 g Plain yogurt
- 60 g Besan (gram flour)
- 1000 ml Water
- 2 tsp Ginger-garlic paste
- 2 pieces Green chilies, slit
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Salt
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 0.5 tsp Fenugreek seeds
- 0.25 tsp Asafoetida (Hing)
- 10 pieces Curry leaves
- 2 tbsp Oil
- 200 g Rice
- 2 tbsp Coriander leaves, chopped
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Cook the rice in a pot with 400 ml of water and a pinch of salt until tender but firm. Once cooked, set aside.
Step 2
In a mixing bowl, beat together the yogurt and besan until smooth. Add 1000 ml of water gradually to avoid lumps and mix well to form a smooth batter.
Step 3
Add ginger-garlic paste, slit green chilies, turmeric powder, red chili powder, and salt to the yogurt-besan mixture. Stir thoroughly.
Step 4
In a heavy-bottomed pot, heat the oil over medium flame. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them crackle for a few seconds.
Step 5
Add the asafoetida and curry leaves to the pot. Stir for a few seconds, ensuring not to burn the spices.
Step 6
Carefully pour the yogurt-besan mixture into the pot, stirring continuously to prevent curdling. Increase the flame to bring it to a boil.
Step 7
Once it boils, reduce the flame to low and let it simmer for about 25-30 minutes, stirring occasionally. Adjust seasoning if needed.
Step 8
Once the kadhi is thick and cooked through, garnish with chopped coriander leaves.
Step 9
Serve hot kadhi with the cooked rice, ensuring a portion of each is on the plate.
Nutrition Facts
| Serving size | (1866.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1132.5 |
| Total Fat 42.9g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 30mg | 0% |
| Sodium 5649.1mg | 0% |
| Total Carbohydrate 139.8g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 43.6g | |
| Protein 48.5g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 1106.7mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 2121.7mg | 0% |
Source of Calories