Things to know about Kadhi Recipe
The Indian Traditional Gram Flour Curry or Kadhi is a rich yellow gravy made with gram flour. Kadhi contains fritters that are sour and tangy in taste. The fritters are traditionally called Pakoras. Apart from India, Kadhi is also consumed in Pakistan and Bangladesh. The recipe originated in Rajasthan, India. Another popular variation exists in Haryana. It is called Haryanvi Hara Chole Kadhi. It is made with gram flour and green chickpeas. In Uttar Pradesh and Bihar, the yellow gravy is called Kadhi-Badi because the fritter added to Kadhi is called Badi. Kadhi is served with various sauces and dips. In Pakistan, however, Kadhi is served with steamed rice or a traditional bread called “Naan”.
Tasteful Indian Traditional Gram Flour Curry from Rajasthan. Authentic Recipe of Kadhi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- ½ cup Gram Flour
- 1½ cup Plain Yogurt
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder – Curcuma Powder
- 1 tsp Ground Coriander Powder
- 6 cups Water
- 2 tbsp Mustard Oil
- ½ tsp Fenugreek Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Asafoetida
- 1 pc Onion
- 1 pc Green Chili Chopped
- 1 tbsp Fresh Ginger Root Chopped
- 1 tbsp Garlic Chopped
- 1½ tsp Salt
- 2 tbsp Cilantro Chopped
- 1 cup Gram Flour
- 1 pc Onion Large, Thinly sliced
- 1 pc Green Chili Chopped
- ¼ cup Cilantro Chopped
- ¼ tsp Turmeric Powder – Curcuma Powder
- ⅛ tsp Red Chili Powder
- ½ tsp Coriander Seed
- ¼ tsp Carom Seed – Ajwain
- ½ tsp Salt
- 2 tbsp Plain Yogurt
- ¼ cup Water
- 2 pinch Baking Soda
- 2 cups Oil For frying
- 1½ tbsp Ghee or oil
- ¼ tsp Cumin Seeds
- 1 pinch Carom Seed – Ajwain
- 2-3 pcs Dried Red Chili Whole
- ½ tsp Dried Kashmiri Red Chili Pepper
- In a mixing bowl, combine gram flour and yogurt. Whisk well.
- Add red chili powder, turmeric powder, and coriander powder. Mix.
- Add water and set it aside.
- Heat a pan on medium-high flame and add mustard oil.
- Once the oil is hot (make sure oil is heated through else mustard oil gives a raw taste), add fenugreek seeds and cumin seeds. Let them splutter and then add asafoetida.
- Add the sliced onion along with chopped green chili and cook for 2 minutes.
- Add chopped ginger and garlic and cook for another minute or until the ginger and garlic start changing color.
- Add the prepared besan-yogurt mixture into the pan. Now with the heat on medium-high, stir continuously until the kadhi comes to a boil then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
- Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.
- After 30 minutes or so, kadhi would have considerably thickened and completely cooked. Add cilantro. You can add little extra water here if kadhi looks too thick to you.
- In a large bowl, add the gram flour, sliced onion, chopped green chili, chopped cilantro, turmeric, red chili powder, coriander seeds, ajwain, and salt.
- Add in the yogurt and water. Mix, it should not be very runny but not super thick either. You may add more water if needed.
- Add the baking soda and mix the batter for a minute using your hands. This will make the pakoras nice and soft.
- Heat oil in a deep pan on medium heat to fry the pakoras.
- Once the oil is hot, mix the batter again for a minute using your hands, and then start dropping the batter into the hot oil. You may take a handful of batter using your thumb and four fingers and drop it straight into hot oil, or you may use a spoon.
- Let it cook and turn golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from the inside too. Drain them on a paper towel.
- Add the pakora into the kadhi and transfer them into a serving pan.
- Heat ghee in a small pan on medium heat. Once the ghee is hot, add the cumin seeds and ajwain. Add the dried red chilies (you can break them for extra heat).
- Once the seeds crackle, add the Kashmiri red chili powder and turn off the heat immediately.
- Pour tadka over kadhi, garnish with more cilantro and serve Punjabi kadhi pakora with rice!
- The kadhi thickens as it cools down. So while re-heating you may need to add little water.
- Add the pakoras to the kadhi 10 to 15 minutes before serving it.
— Specific Atributes of This Recipe:
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