Kadhi is a popular Indian dish known for its tangy and spiced yogurt-based curry. Here's a special recipe for Kadhi:
Ingredients:
For Kadhi:
1 cup sour yogurt
3 tablespoons besan (gram flour)
2 cups water
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
8-10 curry leaves
2-3 green chilies, slit lengthwise
1 tablespoon ginger, grated
1 tablespoon oil
Salt to taste
For Pakoras (fritters):
1/2 cup besan (gram flour)
1 small onion, finely chopped
1 small potato, grated
1/2 teaspoon red chili powder
1/2 teaspoon cumin seeds
Salt to taste
Water (as needed to make a thick batter)
Oil for deep frying
For Tempering:
- 1 tablespoon ghee or oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 2-3 dried red chilies
- 8-10 curry leaves
Instructions:
For Kadhi:
In a bowl, whisk the sour yogurt until smooth. Add besan, turmeric powder, red chili powder, and salt. Mix well to form a lump-free mixture.
Heat oil in a deep pan or kadai. Add cumin seeds, fenugreek seeds, mustard seeds, curry leaves, green chilies, and grated ginger. Sauté for a minute until the seeds crackle and release their aroma.
Lower the heat and slowly add the yogurt-besan mixture to the pan, stirring continuously to avoid any lumps.
Gradually add water while stirring. Increase the heat to medium and bring the mixture to a boil, stirring occasionally. Cook for 10-15 minutes until the kadhi thickens slightly.
For Pakoras (fritters):
In a bowl, combine besan, chopped onion, grated potato, red chili powder, cumin seeds, and salt. Mix well.
Add water gradually to the mixture, stirring continuously, until you achieve a thick batter consistency.
Heat oil in a deep pan or kadai for frying.
Drop spoonfuls of the batter into the hot oil and fry until the pakoras turn golden brown and crispy.
Remove the pakoras from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
For Tempering:
Heat ghee or oil in a small pan. Add cumin seeds, mustard seeds, asafoetida, dried red chilies, and curry leaves. Let them splutter and release their flavors.
Pour the tempering over the prepared kadhi, stirring gently to combine.
To Serve:
Place a few pakoras in a serving bowl and pour the hot kadhi over them.
Garnish with fresh coriander leaves.
Serve the Kadhi Pakora hot with steamed rice or roti.
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