Kadhi is a yogurt based mildly spiced curry having besan(chickpea flour) dumplings or pakoras dunked in it.It is a popular dish in the Indian subcontinent and its various variations are found across the length and breath of the country. It is usually eaten along with steamed rice or sometimes even with chapatis.It also a comfort food as it does not require too many accompaniments with it and just a good salad works well in making it a complete nutritious meal.Though traditionally kadhi chawal used to be a summer food but nowadays it is available and eaten throughout the year .Below I am going to share the recipe of kadhi which I cook.
For the curry
- 1 -1 1/2 cup curd slightly sour
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp red chili powder
- salt to taste
- 2 tbsp besan (chickpea flour)
- 2 tbsp oil
For the dumplings
- 1 cup besan (chickpea flour)
- salt to taste
- 1/2 tsp turmeric powder
- 2 tbsp finely chopped onions and green chilies(optional)
- Oil to deep fry
- 2-3 tbsp ghee or clarified butter
- 2 whole red chilies
- 1/4 tsp mustard seeds
- 1/4 tsp cumin (jeera)
- 1/4 tsp methi seeds
- Generous pinch of hing
- 1/4 tsp kashmiri chili powder
- First we prepare the dumplings as in the same skillet and oil we make the curry.
- In a bowl take besan and season it with salt and turmeric powder.Prepare the batter by adding water little by little and ensuring that no lumps are being formed.You need to whisk the batter light and fluffy either with a spoon or with a whisk .
- Perform a simple drop test to check if the batter is ready to be fried.For this take a bowl full of water and drop a dollop of batter into it.If the batter floats it is ready for frying and if it sinks you need to whisk it more.By doing so the dumplings will be light and with air pockets that will make them juicy when they are soaked in the curry.Never add baking soda or baking powder in the batter.
- When the batter is ready mix in the chopped onion and chilies and this is purely optional.
- Heat oil in a skillet and take oil just sufficient enough to fry i.e the level of the oil should not be more than 1-2 “.This will help them puff up in the shape of a damroo.The oil should be very low to medium hot while frying.
- Prepare all the dumplings and drain them on the tissue paper.
- Whisk together the curd and besan and dilute it with 2-3 cups of water.
- In the same skillet heat 2 tbsp of oil.Use the same oil used for frying the dumplings.
- Add the mixture of coriander powder,turmeric powder and red chili powder.Give it a quick stir and add little water to prevent it from burning.To this add the curd and besan mixture.Adjust the seasoning and consistency and bring to a boil.Cook the gravy for 15 -20 minutes.
- The consistency is maintained on the thin side as after adding the dumplings it is reduced and becomes thick as the excess water is soaked by the dumplings.
- Slightly squeeze the dumplings before adding it to the gravy.Simmer it for 5 more minutes and switch off the gas.
Preparing the tempering/tadka
- In a tadka pan heat ghee.When hot add mustard seeds,methi seeds and cumin seeds.Fry a bit.Add red chilies and hing. Lastly add the kashmiri chili powder and immediately pour over the kadhi.
- Always rest kadhi for minimum 15 -20 minutes before serving and if the gravy is soaked by the dumplings making it thick, add some hot water and adjust the consistency of the gravy.
- Can be garnished by green coriander.
- Serve hot along with steamed rice and salad.
HAPPY COOKING!!!!!…………………………………………TILL I AM BACK