Kadhi is a very prominent and famous North Indian dish but is equally prominent in others of India too, with slightly different variations. In North India, Kadhi- Chawal (Rice) combo is extremely popular.
It is made with gram flour & sour curd blended together, cooked with aromatic spices and onion fritter’s dipped in this curry. The result is yummy which leaves you yearning for more!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
25 mins 30 mins 55 mins 1-2 Serving
Gram flour – 2 table spoons
Sour curd – 2 cups
Turmeric – 1 teaspoon
Red chili powder – 1/2 teaspoon (as per taste)
Garam masala powder – 1/2 teaspoon
Salt – as per taste
Water – 8 cups
Curry leaves – 8-10
Yellow mustard seeds – ½ teaspoon
For pakori batter
Gram flour (besan) – 4 tablespoons
Onion – 1 thinly sliced (optional)
Soda bicarbonate – 1 pinch
Salt – per taste
Red chili powder – 1/2 teaspoon
Garam masala -1/2 teaspoon
Oil or clarified butter (pure ghee) -1 tablespoon
Mustard seeds – 1/2 teaspoon
asafoetida – 2 pinches
Dry red chili broken -2
For frying: – oil as required
- Place gram flour (besan) in a deep pan.
- Add salt, soda bicarbonate, red chili powder and garam masala. Mix with a spoon.
- Add little water approximately 3-4 tablespoons and mix with a spoon. Now beat with the electric beater. If the consistency is very thick then add 1 tablespoon of water more and beat again. When we see that the color of the batter has changed from yellow to light yellow and folds are visible in the batter, it means our batter for making pakories is ready. You can check it by dropping a little batter into a bowl of water. If it floats on the surface of water that means the batter is ready for making pakories. If it sinks at the bottom of the bowl indicates more beating is required. If you like kadhi with onion pakori then mix chopped onions too.
- Parallel, put oil for frying on the gas stove.
- When the oil is hot start dropping little batter balls in the hot oil and stir. When the pakories are golden brown take them out on an absorbent paper.
- Fry all the pakories. Keep aside.
- Put 2 tablespoons gram flour (besan) in a big deep pan. Add curd, turmeric, red chili powder, water and garam masala powder and Mix it with a spoon or blend it.
- Heat oil in a deep pan (Kadai). Add asafoetida, mustard seeds, fenugreek & cumin seeds. When they start crackling, add gram flour water and curd mixture with yellow mustard seeds. Add curry leaves also.
- Stir it continuously till it starts to boil. If you will not stir continuously, the curd will get separated.
- Lower the flame and add pakories. Let it cook on low flame for about 20-30 minutes till you get medium consistency.
Switch off the flame.
- Heat 2 tablespoons of oil add mustard seeds and broken dry red chilies. When the mustard seeds crackle and the aroma of fried chilies start coming, pour it on the Kadhi.
Note: Kadhi can be served hot with rice or chapatti. Garnish with chopped fresh green coriander. Bon Apatite!!
Recipe by Karuna Saraswat
Picture courtesy: http://www.youtube.com (by Seema Gadh) – great pic