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:
- Besan (Gram Flour) – 1/4 cup
- Buttermilk – 1 L
- Onion – 1 small (finely chopped)
- Garlic – 3 cloves (crushed)
- Coriander Powder – 1 tsp
- Red Chili Powder – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Fenugreek Seeds – 1/2 tsp
- Mustard Oil – 2 tbsp
- Water – 2 cups
- Salt to taste
For Pakora:
- Besan (Gram Four) – 1/2 cup
- Coriander Powder – 1/2 tsp
- Cumin Powder – 1/2 tsp
- Red Chili Powder – 1/4 tsp
- Garam Masala Powder – 1/4 tsp
- Onion – 1 small (finely chopped)
- Coriander Leaves – 1 tbsp (finely chopped)
- Green Chili – 1 (finely chopped)
- Oil for deep-frying the pakoras
- Water – 1/4 cup or as needed
- Salt to taste
For Tempering:
- Ghee (Clarified Butter) – 2 tbsp
- Red Chili Powder – 1/2 tsp
PS: 1 Cup = 250 ML.
How to make Pakoras:
- 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
- Add remaining water or as needed and make a thick smooth batter
- Add onions, coriander leaves and green chili. Mix well and your mix is ready
- Heat oil in a deep kadai or a pan. Drop the batter with the help of a spoon and fry until light golden brown
- Drain on a kitchen paper towel. Similarly fry the remaining and keep aside
How to make Kadhi:
- 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
- Now add buttermilk and remaining water. Mix and keep aside the kadhi mix
- 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
- Add fenugreek seeds and let it splutter
- Add garlic and onion, saute until golden brown
- Add the kadhi mix and cook on a high flame until it comes to a boil, stirring continuously. It is important to stir
- After the kadhi comes to a boil, cook on low flame for 20 mins. Stirring occasionally
- Add the pakoras and cook for another 10 mins. Turn off the flame and transfer the kadhi to a serving bowl
- 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.
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