A typical North Indian dish. There are various versions of this dish. My mom makes it without onion - garlic, but my hubby fell in love with this version when I tried it soon after my marriage. Since then I have been following this recipe only.
Kadhi
Ingredients: (Serves 4-5)
Sour curd 1 cup
Besan 1/4 cup + 2 tbsp
Water. 5 cups
Chilly powder. 1 tsp
Turmeric 1/4 tsp
Salt To taste
Mustard seeds. 1 tsp
Oil. 2 tsp
Fennel seeds. 1/2 tsp
Asafoetida A pinch
Nigella seeds. 1/4 tsp
Fenugreek. 1/4 tsp
Curry leaves. 20
Whole red chilly 3-4
Green chilly 1 chopped (finely)
Chopped coriander 2 tbsp
Pakoras
Ingredients:
Onion 1 1/2 cup (Coarsely chopped )
Besan. 3/4 cup+1 tbsp ( chickpea flour)
Chilly powder 1/2
Turmeric. 1/4 tsp
Salt To taste
Fennel seeds. 1/2 tsp
Green chilly. 1/2 ( Finely chopped)
Coriander (chopped). 1 tsp
Baking soda. A pinch
Oil. For frying
Kadhi tempering
Ingredients
Ghee/ clarified butter 2 tsp
Garlic. 1 tsp
Onions 1/2 cup (finely chopped)
Red chilly powder. 1/2 tsp
Green chilly. 1 julienned
Method :
For pakoras :
Take onions in a bowl.
Sieve besan over the onions.
Now add in all other ingredients except baking soda.
Add water tablespoon by tablespoon to get a very thick batter.
Heat oil for frying.
Once oil is hot enough, mix baking soda well in the mixture.
Drop small portions (approx. 1 tablespoon )of mixture carefully in the oil and fry on medium heat until golden.
Keep on a kitchen towel to drain off excess oil.
For kadhi:
Whisk curd and besan so that no lumps are there. In case you are not able to break the lumps with a whisk, just strain it through a sieve.
Add 2 cups of water , turmeric pd and chilly pd. mix well.
Heat oil in a large deep pan.
Add asafoetida , mustard seeds. Once they splutter, add fennel seeds, nigella seeds, fenugreek seeds, curry leaves , whole red chillies and green chilly.
Quickly pour in the mixture of curd and besan, stirring all the while.
Once the mixture comes to a boil, add 2 cups of water and let it simmer for 5 minutes.
Stirring now and then.
Now add the pakoras and salt mix well and let it simmer for another 5 minutes.
Check the consistency of the kadhi and if needed add 1 cup boiled water.
Remove from fire .
Taste and adjust salt.
Tempering :
Heat ghee in a small pan.
Tip in garlic, green chilly and onions.
Fry till onions are golden.
Add red chilly pd.
Mix and pour this tempering over the kadhi.
To Serve:
Garnish with chopped coriander and serve hot with rice or roti.
Note :
If the curd( yogurt) is not sour enough, once the kadhi is ready, taste and add lemon juice accordingly.
If you don't like garlic , you can omit it in tempering