Bageshwar’s hill radish kadhi recipe and its benefits

Bageshwar: The kitchens of the mountains have always been known for their unique taste and tradition. The dishes here not only have a taste, but also have a deep combination of health and culture. One of these special cuisine is Kadhi made of thechish radish in Silbatta, which is made and eaten with great fervor in the village-house kitchen. This Kadhi is very much liked, especially during the cold days due to its different taste, nutrition and light in digestion.

What is the recipe

Local businessman of Mankot Girish Pandey told Local 18 that the method of making this kadhi is as interesting as its taste. First of all, fresh radish is peeled and fine on the silbatta. Grinding on the silbatta brings the taste of radish even further. On the other hand, buttermilk or whey is taken in a vessel, by adding gram flour in it, it is well whipped, so that there is no lump in it.

Now mustard oil is heated in the pan and cumin, asafoetida, fenugreek seeds and green chillies are applied in it. As soon as the fragrance starts to rise from the spices, the radish is put in it. After this, a mixture of gram flour and buttermilk is added to the pan and cooked on low flame. By continuously driving, there are no kernels in it and the curry slowly becomes fragrant by thick. In about 15-20 minutes, this kadhi is ready to be full of mountain taste. It is served with hot rice or roti.

Radish curry is wonderful in taste

This radish curry is not only wonderful in taste, but is also considered very beneficial for health. Radish is helpful in strengthening the digestive system, removing constipation and extracting toxic elements from the body. Its intake in cold weather also helps to keep the body warm and increase immunity. At the same time, a mixture of gram flour and buttermilk provides energy to the body and provides light and digestible food. This is the reason that this dish becomes the pride of the plate of hill houses during the cold days.