KADHI

Kadhi is a dish which consists of a thick gravy based on gram flour, and contains vegetable fritters called pakodas, to which yogurt is added to give it a bit of sour taste. It is often eaten with rice or chapatti.

Kadhi is prepared in different ways across India. In Rajasthan, Haryana and Punjab it is little thicker whereas in Gujarat it is slightly thinner and sweet too.Also depending upon your taste you can make pakoda kadhi or simply add palak, methi or hara chana leaves to it.

All taste yummy. 

Today I will be sharing a pakoda kadhi recipe with you which is quite popular. I prefer it both with rice or chapatti.

                              Kadhi

Prep time- 30 min

Cooking time-30 min

Total time-1 hr

Recipe

Ingredients

For kadhi mixture

   -1 1/2 cups sour curd or khatta dahi

   - 6-7 tsp besan 

   - 5-6 cups water or add as required

   - 1/2 teaspoon red chilli powder

   - 1/2  turmeric powder

   -1/2 tsp coriander powder

   - 1/2 teaspoon garam masala powder

   -1 tsp salt or add as required 

    

 For kadhi

   - 1 onion finely chopped

   - 8-10 cloves of garlic

   - 1 tsp fenugreek seeds(methi dana)

   - 4 dry red chillies broken into half

   - 8- 10 curry leaves

   - pinch of asafoetida (hing)

   - 1 tbsp mustard oil

For pakora

    -2 onion, roughly chopped

    - 1 potato roughly chopped

    - 2 chilli, finely chopped

    - 1 tbsp coriander seeds

    - 11/2  cup besan

    - 1/4 tsp turmeric

    - 2 tsp coriander powder

    - 1/2 tsp salt

    - 1 tsp red chilli powder

    - oil for frying

Method

For kadhi

1.To  prepare kadhi mixture, in a large bowl, add besan and sour yogurt. 

2.Whisk besan and yogurt till well combined.

3.Add red chili powder, turmeric powder,g aram masala powder, salt and coriander powder and whisk till you have a lump free mixture.

4.Add water and mix again together till properly mixed. Set aside.

5. Now take a large and deep pan, add mustard oil on medium-high heat.

6.Once the oil is hot add methi seeds and dry red chillies. Let them splutter and then add  curry leaves and hing.

7.Add the chopped garlic and onion and cook for 2 minutes.

8.Add the prepared besan-sour curd mixture into the pan.

9. With heat on high, stir continuously without any breaks until the kadhi comes to a boil.

10. Lower the heat and let it cook for around 20 minutes. Keep stirring it in between. 

11.While the kadhi is cooking, make the pakoras.

Pakora

1.Take gram flour/besan in a bowl and add coriander seeds, red chili powder, coriander powder, turmeric and salt. Mix well.

2.Add chopped onions, potatoes, green chillies and mix.

3.Then accordingly add water as required to make a thick batter. 

4.Heat oil for deep frying in a pan .With a spoon drop the pakora batter in the hot oil.

5.When the pakoras are partly cooked,  turn over and fry the other side till golden brown.

6. Remove the pakoras on a kitchen towel to remove excess oil.

7. By now the kadhi must have thickened. 

8.If the kadhi becomes too thick, then add some hot water.

9. Add the pakoras in the kadhi. Stir gently and transfer kadhi into a serving bowl.

For tempering

1.Heat ghee in a small pan on medium heat.Then add 1/4 tsp cumin seeds,2 dry red chillies and let them crackle.

2.Add 1/2 tsp red chili powder and turn off the heat immediately.

3.Pour tadka over kadhi  and serve kadhi pakora with rice or chapatti.