Rajasthani Kadhi & Burmese Kadhi noodles

emointhekitchen

Fusion cuisine, known for blending culinary traditions from different cultures, has become increasingly popular globally. One fascinating example of fusion cuisine is the combination of traditional Rajasthani Kadhi and the creamy goodness of Burmese Kadhi noodles (Khow suey). This tantalizing dish brings together the bold and vibrant flavours of Rajasthani cuisine with the rich and creamy texture of Burmese culinary traditions. Rajasthani Kadhi, a yoghurt-based curry, is typically spiced with a unique blend of aromatic spices that gives it a distinctive taste.

On the other hand, Burmese Kadhi noodles are known for their deliciously creamy broth and thin rice noodles. By combining these two dishes, a delightful fusion is created, resulting in a tantalizing culinary experience. The creamy goodness of the Burmese Kadhi noodles perfectly complements the robust flavours of the Rajasthani Kadhi, creating a harmonious balance of taste and texture. The result is a dish that is both comforting and full of enticing flavours, a true testament to the creativity and innovation of fusion cuisine.

We need:

olive oil (or ghee)
1/2 tsp mustard seeds
1 tsp cumin seeds
3 dried curry leaves
1 bay leaves
1/2 tsp fennel
2 cloves
1/2 tsp turmeric powder
1/2 tsp cardamom powder
1/4 Kashmiri chilli powder
1/2 tsp ginger powder
salt
1 cup chopped cauliflower (or broccoli)
1/2 cup chopped carrots
4 cups broth
100g udon noodles
1/4 cup non-dairy yoghurt
1 1/2 tsp chickpea (gram) flour
dried chilli peppers
sesame seeds
green onion

Procedure:

In a large mixing bowl, whisk the yoghurt, flour, Kashmiri chilli powder, and turmeric powder until well combined. Add 4 cup broth and mix well. Set aside.
Heat 2 tbsp of oil in a deep pan over medium heat. Add the mustard seeds and cumin seeds and let them splutter.

Add the curry leaves, bay leaves, fennel seeds, cloves, turmeric powder, cardamom powder, and ginger powder to the pan. Stir fry for a minute until fragrant.
Add the cauliflower florets and carrots to the pan and sauté for 5-6 minutes until lightly golden.
In the meantime, cook the udon noodles according to the package instructions. Drain and set aside.
Pour the yoghurt and flour mixture into the pan with the cauliflower and carrots. Stir well to combine.
Season with salt to taste. Allow the kadhi to simmer on low heat for 15-20 minutes, stirring occasionally to prevent sticking.
Add the cooked udon noodles to the kadhi and mix gently.

Heat a tablespoon of oil in a separate small pan and fry mustard seeds, cumin, Kashmiri chilli powder, and some dried chilli peppers until crispy. Pour the tempering over the kadhi and mix well.
Serve hot, garnished with fresh green onions and sesame seeds.

Enjoy this delicious and tasty recipe full of goodness. 😉

From the TCM point of view:

Fennel – Property – Pungent, warm; liver, kidney, spleen and stomach meridians entered.
Actions – Dispel cold and alleviate pain, regulate qi and harmonize the stomach.
Indications
A. Hernia with abdominal pain
B. Dysmenorrhea
C. Congealing cold and qi stagnation in middle energizer.

Carrot – Property – Sweet, neutral; lung and spleen meridians entered.
Actions – Strengthen the spleen and promote digestion.
Indications – Cough, chronic dysentery, indigestion.
Cautions – Do not take too much. Better to take the cooked than the raw.

Mustard Seed – Property – Pungent, warm; lung and stomach meridians entered.
Actions – Warm lung and dispel phlegm, promote qi flow and dissipate nodulation, resolve swelling and alleviate pain.
Indications
A. Cough and dyspnea due to cold phlegm, chest fullness and hypochondriac pain
B. Deep-rooted carbuncle of yin type and multiple abscesses, numbness of body, swollen and painful joint
Cautions – This herb has strong stimulation to the skin mucosa and will easily cause red and swollen and blisters, so it is prohibited for those with digestive tract ulcers and bleeding, skin allergy as well. Do not use overdose.