Saturday, April 5, 2014

Kochai Kadhi - Chattisgarh Special

BM # 39
Day : 5
State : Chattisgarh

Day 5 and it is Chattisgarh cuisine.

Chattisgarh is a state which has recently been carved out of Madhya Pradesh and most of its cuisine has the reflection of this state.The food of Chhattisgarh is categorized under two different heads - tribal recipes and non-tribal menus.

The tribal menu is something that I read for the first time, and was quite shocked that Red ant chutney is their speciality. They eat things which we can't ever dream of..never heard of.Tribal food is something I could not even think of cooking, as it is Pure non vegetarian.

Let's see what they have to offer to the vegetarians. Rice is the staple diet, quite logical in the area proudly called the rice bowl of India by locals.People of Chhattisgarh like to have something sweet at the end of their meal, jalebi has become an integral part of the food menu of the state. Lentils such as chana dals with which a special recipe called bafauri is made in the state are also used as a staple diet by the local people. I really was keen on making this Bafuri but somehow could not find the recipe.

This is the only state where I cooked twice, the first dish according to a friend was not authentic, though she said it can pass...but knowingly I did not want to post a non authentic dish.

We are quite fond of cola cassia, and a curry with it sounded quite interesting, so I tried this recipe from here.

250 gms Arvi / Colocassia ,
1/2 tsp mustard seed
1-4 tsp coriander powder
1-4 turmeric powder
Few curry leaves
1-2 tsp chili powder
500 gms curd ,
2-3 tbsp gram flour
Salt to taste

Wash the colocassia well making sure to get rid of the dirt.
Peel and chop it into 2"pieces.
Deep fry to a golden. Drain and keep aside.
or after wash boil the remove
Take 3-4 tablespoon oil and heat in pan.
Add mustard seeds , curry leaves , fried arbi and cover the pan.
Add Salt ,turmeric powder & coriander powder,chopped tomatoes and let it cook for some more time i
On slow heat .
Take 500 gm curd and mix 1-2 tablespoon gram flour and mix some water to make this curd little thinner.
Add the curd in cooked arbi and let the vegetable cook some more time until curd gets boil.
After 5-7 min turn off the gas and serve with rice.

The taste of the kadhi was similar to Punjabi Curry that we make, with a variation in tempering.
The original recipe does not deep fry the Colacaasia, but to avoid the stickiness of Colacassia I have fried it.
I served this with plain white rice and Jalebi, which is actually store bought.

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  1. Sounds so bizarry about red ant chutney!! thanks god you ended up with this delicious kadai..

  2. Yea even i came to know about the red ant chutney while searching for chhatisgarh recipes, that soo bizarre na. Different kadhi with arvi.

  3. Kya bolein. :-)) . Kadhi is sooo comforting.. am waiting for someone to make it for me on a lazy sunday afternoon ! LoL !

  4. You know what, Vaishali, cola cassia in yogurt based kadhis is what I grew upon!! We use coconut paste instead of besan, but its basically veggie in yogurt mix. I used to love it....

    And what was the first dish that you had prepared, you could have posted a picture as well!?

  5. Wonderful kadi recipe..even I was thinking to make the kadi with arvi,but unfortunately arvi was not in Indian store last week so ended up in making pakoda kadi...

  6. Kadhi with arbi sounds delicious. Hmmm red chutney huh?????

  7. I have refrained from cooking with arbi for so many years now but I have also heard from one friend that arbi ki kadi tastes very good and I should try it out!

  8. I never tasted arbi kadhi and it looks delicious.

  9. I love arbi in more kuzhambu (our kadhis).. yours looks perfect

  10. Haven't tried using arbi in kadhi. This looks lovely...

  11. arbi in kadhi is new to me!! such a comforting and delicious kadhi

  12. My mother uses arbi in kadhi but I have never tried it...Looks awesome!

  13. very similar to kadhi I cooked today for Punjab so can imagine the taste perfectly except used cabbage instead of colocassia

  14. Very similar to arbi morekuzhambu, love it with some hot rice.

  15. Yummy kadhi.. Love the color of it.

  16. Not sure how I missed this!.the Kadhi looks very nice, I have not used arbi in any other form other than fries, good one Vaishali..

  17. During this marathon, I got to know many regional versions of kadhi. This one sonds interesting too.

  18. I too was shocked to read their food habits! And I make a similar khadi but use coconut paste instead just like Rajani mentioned. The platter looks nice :)

  19. Kochi Kadhi is new to me...looks tatsy!