Broccoli Kadhi / Kaddi

Kadhi is a spicy besan (chickpea flour) based buttermilk gravy that's popular in the North-western regions of India. Having Gujarathi and Punjabi friends ever since my school days, I have always considered Kadhi to be the Northern (North Western) version of the Southern Mor Kuzhambu and Mor Rasam, both of which are buttermilk based spicy gravies, but without the addition of chickpea flour. 

One of our good friends and talented cook had made an awesome Kadhi a couple of weekends ago. The dish reminded all of us that it had been awhile since we'd made Kadhi. So, I made some recently - my adapted Punjabi version, with the addition of vegetables. Punjabis add vegetable or fenugreek-leaves based chickpea fritters (pakodas) in the Kadhi. Instead, I added broccoli (a vegetable that's never added in kadhi ;)) along with the usual suspects - onion and tomato. This is a simple and wholesome meal that is equally good with rice or rotis.
 

Ingredients (serves 4-5):

1. 2 heads of broccoli, chopped
2. 1 small-medium onion, chopped
3. 2 green chillies, chopped
4. 1 tomato, chopped
5. 2 cups buttermilk / diluted yogurt
6. 5 tablespoons besan / chickpea flour / kadalai maavu
7. 6 cloves
8. 1 inch stick of cinnamon 
9. 1 teaspoon ajwain / oregano seeds / omam 
10. 2 tablespoons vegetable oil / olive oil
11. 2 garlic cloves + 1/2 inch piece of ginger, crushed together to form a paste
12. 1 teaspoon turmeric powder
13. 1 teaspoon cumin powder / jeera powder
14. 1 teaspoon coriander powder / dhania powder
15. 1 teaspoon salt or as needed
16. 1.5 cups of water

Preparation:

1. Whisk besan/chickpea flour and turmeric into the buttermilk until smooth and without any lumps. Set aside. 
2. Heat oil in a sauce-pan (medium heat). When hot, add cloves and cinnamon and wait for the oil to be fragrant (about 2-3 minutes). Then, add ajwain and green chillies and fry for a few seconds on medium heat. Add onion and saute until pink and translucent. 
3. Add ginger-garlic paste and fry for a few seconds until not pungent. 
4. Add all the spices - salt, cumin powder and coriander powder and fry for a minute. 
5. Add tomato and fry/cook until soft and mushy. 
6. Add broccoli and cook for 10 minutes or until the broccoli is done. Add a little oil or sprinkle some water as needed to cook the broccoli. 
7. Pour the buttermilk-chickpea mixture and whisk and stir well. Keep stirring until the mixture thickens - it happens in a couple of minutes. Add water and continue to stir and cook on low heat for 10-15 minutes until the besan does not smell raw and the mixture is homogenous. Add a little more water if you like the kaddi to be a little thinner in consistency.

Garnish with some coriander leaves / cilantro, if you like. Serve with rice or rotis for a filling meal!