Last Updated:
Uttarakhand ki Kadhi Recipe: The direct relation between simplicity, nutrition and nature is reflected in the hill dishes of Uttarakhand. One of these unique dishes is lemon curry. This kadhi is neither thickened with gram flour nor does it use curd, rather its main base is the sour and aromatic pulp of mountain lemon and rice flour. This lemon is a storehouse of nutrients because Vitamin C is found in it, which is helpful in increasing immunity in the cold weather of the mountains. Let us know the recipe of making this kadhi.
In Uttarakhand, you might have heard about the sourness of lemon, but you can also make its kadhi, which is different from the traditional kadhi of the plains. Elsewhere the kadhi is made with a mixture of curd or buttermilk and gram flour, whereas the Pahadi lemon kadhi is completely different. It is like a ‘sour soup’ or ‘jhol’, which is cooked with mild spices and the addition of lemon juice makes its taste unmatched.
The important ingredient of Pahadi Lemon Kadhi is not ordinary paper lemon, but Pahadi Lemon. This lemon is large in size, has thick peel and is extremely sour in taste and has a distinctive aroma. People like to eat it because of its unique taste and aroma. The juice of the Pahadi lemon with its sharp sourness gives a unique, tangy aroma which gives a distinct ‘Pahadi’ taste to this kadhi. The process of making lemon kadhi is free from the fear of boiling and bursting like plain kadhi. Water is boiled and a very small amount of rice flour (or locally grown mandua/wheat flour) is mixed in to thicken it. This flour gives a light texture to the curry.
Fenugreek seeds, cumin and asafoetida are usually used in its tempering. This mixture not only enhances the taste but also helps in digestion due to the medicinal properties of fenugreek. Ginger and green chillies bring spiciness. The most important step comes when the boiled and thickened kadhi is taken off the flame. After it cools down a bit, lemon pulp and juice are added to it. The biggest key to this dish is to remove it from the flame and add lemon juice. If lemon is boiled, it becomes bitter and its Vitamin C is lost. Through this process, the natural, freshness and spiciness of the kadhi is retained.
Add StuffUnknownas
Preferred Source on Google
Lemon kadhi is often served with bhaat (boiled rice) or mandua (ragi) roti. In the mountains it is often eaten for lunch. The mild sour and spicy flavor of the kadhi creates a great balance with plain rice or nutrient-rich Mandua roti, making it a complete and nutritious Pahari meal.
Lemon Kadhi of Uttarakhand is more than a dish. It reflects the Pahari culture, where simple ingredients obtained from nature are used wisely to maintain a balance between health and taste.
This is one of those dishes that teaches us that making delicious and nutritious food doesn’t always require complicated or expensive ingredients, just the right technique and respect for nature’s gifts.
