Kadhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.
Author : Mrs. Mamta Saxena
Preparation Time: 25 minutes
Total Time: 40min
Serves: 4 people
Recipe Ingredients
For Kadhi
1) 1 big ladle Mustard oil
2) 250g Besan or gramflour
3) 400g dahi/ yogurt
4) 1 tablespoon turmeric
5) 3/4th tablespoon red chilli powder
6) ½ tablespoon jeera/ cumin seeds
7) 1 small teaspoon hing/ asafoetida
8) 2 dry red chillies
9) Salt to taste
10) water
For Pakodi
1) 300gm besan
2) ½ tablespoon salt
3) 1 small teaspoon baking soda
4) Oil for deep fry
5) Water
Instructions
For Kadhi
1) In a bowl sieve the besan. Add 2 glasses of water. Mix it consistently while adding water so that it has no lumps. Sieve the dahi also in same bowl and continue to mix
2) Heat one big ladle mustard oil in a stainless-steel pot. After the oil is hot add hing then jeera. Add haldi and red chillies. Add 1/4th cup water. Then add the red chilli powder. Stir the masala for 2-3 minutes. Masala is ready when it will start leaving oil from the sides
3) Now put the besan and dahi mixture in the masala. Continuously stir it till the mixture starts boiling. (If you don’t continuously stir it, it will get burnt)
4) After it boils add 2 more glasses of water to the mixture. Add 1 ½ tablespoon salt or to your taste.Boil it for another half an hour on slow gas.
5) Serve with ghee tadka
For Pakodi
1) In a bowl take besan. Add salt and baking soda. Whisk the mixture while adding 1 cup water in small portions
2) Whisk it till it becomes slightly whitish and doesn’t stick to the side of the bowl.
3)Test for consistency – It will float in water.
4)Fry the pakodi by putting small drops of batter in oil. Fry till they are slightly brown.
5)After straining the pakodis from oil let them cool.
6)Soak the pakodis in water and then drain the water. It will make the pakodi moist.
7)Add the pakodi to kadi when kadi is finally prepared.
