Its one of the most famous dish made with curd in different forms across Indian regions and loved by everyone. I am sharing my kadhi recipe here. Please do try and let me know how it comes out.
Preparation time – 20 Mins
Cooking time – 45 Mins
Type – Main Course
Serves – 4
- 2 CUP Gram Flour
- 1.5 cup curd
- 1.4 Litre water
- Cumin Seeds
- Fenugreek Seeds
- Coriander seeds
- Coriander powder
- Garam Masala
- Curry leaves
- Green Chillies
- Finely chopped ginger
Method of Making Kadhi.
- In a bowl add a cup gram flour and 1.5 cup curd. Mix it nicely and ensure there are no lumps. Once mixed add 1 litre water and mix it properly.
- Take a small bowl and add 1.5 TSP turmeric, ½ TSP Garam masala, ½ TSP Coriander powder, ½ TSP Red chilly powder and salt as per taste. Add ½ cup water and make a nice runny paste.
- Heat a pan with thick base, add cumin seeds, fenugreek seeds, curry leaves, green chillies and stir for 1 min.
- Now add the masala paste and cook for at least 1 min on low flame.
- Add the Gram flour batter we made at point 1 . Ensure your stove is on low flame.
- After adding you need to keep stirring the batter until a boil comes. You can increase the flame after 1 min of adding the batter.
- After the first boil reduce the flame and let the Kadhi cook. The longer you cook the tastier it gets.
Method of Making Pakora – You can make pakoras based on what you like, for instance spinach pakora, Methi pakora, mix veg pakora. I used onion pakoras in my recipe.
- In a bowl add 1 cup Gram flour, salt, red chilly powder, ajwain, coriander leaves, finely sliced onions, green chillies, asafoetida, pinch of baking soda and mix it all.
- Now add little water in batches and keep mixing until a nice thick batter of formed. Mix this batter at least for 3-4 mins to have soft pakoras. Don’t make a very runny batter. Feel free to add more Flour if it gets too runny.
Meanwhile heat oil (around 2 cups) in a kadai on medium heat to fry the pakoras.
- once the oil is hot, mix the batter again for a minute using your hands and then start dropping the batter into the hot oil.
- Let it cook and turn golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too.
- Take it out on a tissue paper.
After 30 minutes or so, kadhi would have considerably thickened and completely cooked. You can little extra water here if kadhi looks too thick to you.
Add the pakora and transfer kadhi into a serving pan.
Make the Tadka
- Heat a pan and add, ½ TSP Cumin seeds, 1SP Coriander seeds, Dry Kashmiri lal mirch and let it crackle.
- Add little Kashmiri lal mirch powder and turn of the heat.
- Pour tadka over kadhi
Enjoy the kadhi with rice , the kadhi gets more tastier when consumed the next day. The kadhi tend to thicken with time hence you can add little water to make it thin.