Kadhi

Kadhi is a famous North Indian delicacy. It is a spicy and delicious curry prepared with gram flour and buttermilk, and pakoras (fritters) submerged in it. It is a comfort food often enjoyed with rice.

Course: Main Course

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 15 Mins, Cooking –  45 Mins, Total – 1 hour.

Ingredients:

For Kadhi:

1. Besan (Gram Flour) – 1/4 cup
2. Buttermilk – 1 L
3. Onion – 1 small (finely chopped)
4. Garlic – 3 cloves (crushed)
5. Coriander Powder – 1 tsp
6. Red Chili Powder – 1/2 tsp
7. Turmeric Powder – 1/2 tsp
8. Fenugreek Seeds – 1/2 tsp
9. Mustard Oil – 2 tbsp
10. Water – 2 cups
11. Salt to taste

For Pakora:

1. Besan (Gram Four) – 1/2 cup
2. Coriander Powder – 1/2 tsp
3. Cumin Powder – 1/2 tsp
4. Red Chili Powder – 1/4 tsp
5. Garam Masala Powder – 1/4 tsp
6. Onion – 1 small (finely chopped)
7. Coriander Leaves – 1 tbsp (finely chopped)
8. Green Chili – 1 (finely chopped)
9. Oil for deep-frying the pakoras
10. Water – 1/4 cup or as needed
11. Salt to taste

For Tempering:

1. Ghee (Clarified Butter) – 2 tbsp
2. Red Chili Powder – 1/2 tsp

PS: 1 Cup = 250 ML.

How to make Pakoras:

1. Take a mixing bowl and add besan, coriander powder, cumin powder, red chili powder, garam masala & salt. Mix and add 1/8 cup of water, beat it with a spoon or a wired whisk
2. Add remaining water or as needed and make a thick smooth batter
3. Add onions, coriander leaves and green chili. Mix well and your mix is ready
4. Heat oil in a deep kadai or a pan. Drop the batter with the help of a spoon and fry until light golden brown
5. Drain on a kitchen paper towel. Similarly fry the remaining and keep aside

How to make Kadhi:

1. Take a big mixing bowl. Add besan, coriander powder, turmeric powder, red chili powder and salt, and mix. Add 1/4 cup water and mix well, there should be no lumps
2. Now add buttermilk and remaining water. Mix and keep aside the kadhi mix
3. Heat mustard oil in a kadai or a pan, let it smoke for a min then turn the flame to low and add a pinch of salt, it helps in removing the mustard oil aroma
4. Add fenugreek seeds and let it splutter
5. Add garlic and onion, saute until golden brown
6. Add the kadhi mix and cook on a high flame until it comes to a boil, stirring continuously. It is important to stir
7. After the kadhi comes to a boil, cook on low flame for 20 mins. Stirring occasionally
8. Add the pakoras and cook for another 10 mins. Turn off the flame and transfer the kadhi to a serving bowl
9. For tempering heat ghee in a ladle or a small pan and add red chili powder, stir and immediately pour it on the kadhi. Your Kadhi is ready. Serve hot with jeera rice, plain rice or phulkas.