PC: Hindustan

Kadhi is such a dish, which is liked by most people. Along with this, it is also made in most of the homes in India and children like it very much.

There may be different ways to make it everywhere. But the best Kadhi is the one which is prepared after boiling well. If the curry is cooked for a long time on low flame, then its taste becomes very tasty.

Kadhi is made in many ways, like Punjabi style Dahi Pakora Kadhi, light Gujarati Kadhi, nutritious Sindhi Kadhi, Rajasthani Kadhi, etc. But today we are going to tell you about Kadhi without curd, which you can make very easily at home. Let's know the recipe for Kadhi without curd...

Kadhi Recipe: Ingredients

Gram flour - 3 cups Dry

mango - 4 tsp

Cumin - ½ tsp

Fenugreek seeds - ½ tsp

Asafoetida - ½ tsp

Red chili powder - 1 tsp

Garlic and ginger paste - 1 tsp

Turmeric powder - 1 tsp

Salt to taste

Oil - for tempering

Onion - 1 (finely chopped)

Green chili - 3

PC: Times Food

Method

To make Kadhi, first, you have to take gram flour in a bowl.

After this, mix some water in it and prepare the solution.

Then soak two spoons of dry mango powder in water for some time.

After this, mix a pinch of baking soda in the curry solution and keep it for ten minutes.

Now make pakoras for the curry.

For this, first of all, you have to take a separate bowl.

Then add 2 cups gram flour, 3 chopped green chilies, 1 finely chopped onion, salt as per taste, and a pinch of baking soda.

Now take a pan and put it on the gas and add oil to it.

When the oil becomes hot, put the mixture of pakoras in it and fry it lightly.

After this, take out all the pakoras on a plate and keep them.

After this take a pan and put it on the gas.

When the pan becomes hot, put 2 spoons of oil in it and apply the tempering of onion and cumin.

After this, slow down the gas and pour the gram flour solution into the pan.

Then add half a teaspoon of turmeric powder, 1 teaspoon of red chili, 1 teaspoon of ginger and garlic paste, and salt as per taste.

After this let it cook and when the rawness of gram flour goes out.

Then when the curry starts getting thick, add asafoetida and chopped onions on top.

After this your curry is ready, and you can serve it.