Kadhi is a comforting, tangy yogurt- based curry that is popular across many regions of India. Here are basic North- Indian style kadhi recipe.
Ingredients: –
–For Kadhi base
Yogurt 2 cups
Gram flour (Besan)- 4 tbs
Water – 3 to 4 cups (to adjust consistency)
Turmeric powder- 1 tsp
Red chilly powder- ½ tsp
Salt- to taste
–For tempering (Tadka)
Oil or ghee- 1-2 tbsp
Fenugreek seed- ½ tsp
Asafetida (Heeng)- a pinch
Red chilly- 2-4 (whole)
Curry leaves- 8-10 leaves
Green chilly- 4
–For Pakoras (Fritters) to add in
Gram flour- 1 ½ cup
Salt- to taste
Turmeric- ½ tsp
Red chilly powder- ½ tsp
Water- as needed
Oil- for deep frying
Instructions:-
We prepare the kadhi base- In a bowl, whisk the yogurt, besan, turmeric, chilly powder, and salt until smooth.
Gradually we add water while whisking to make a lump- free mixture.
In a deep pan or a wok, we add 1 tbsp oil and add all tempering items curry leaves, fenugreek seeds, green chilly, asafetida, whole red chilly.
Sauté for few seconds until aromatic and then we add kadhi base we prepared. Stir constantly in the beginning to prevent curdling in a medium flame.
Simmer on low heat for 20-30 mins. Stirring occasionally, until kadhi thickness and the raw smell of besan disappears.
Make Pakoras (Fritters)- Mix all pakora ingredients to form a thick batter. not to foget to add pinch of baking soda, it will make pakoras little crispy.
Heat oil and drop a small spoonful of batter to fry until it turns golden brown.
Drain on paper towel and add to the kadhi before serving.
Add pakoras into the kadi and stir it. Garnish with freshly chopped coriander leaves and ready to serve.
