How to make Kadhi at Home (No.1 Kadhi Recipe)

KADHI (kadhi Recipe at home in just minutes)  
Other Name – Gram Flour & Yoghurt Curry

INGREDIENTS:

• Sour Curd – 500 gms (2 cups)
• Fine Besan (Gram Flour) – 50 gms (2 tblsp)
• Water – 1.5 litres (six cups)
• Ghee (Clarified Butter) – 15 gms (1 tblsp)
• Heeng (Asafoetida) – 1/4 tea spoon
• Small Mustard Seeds – 1/2 tea spoon
• Methi Dana (Fenugreek Seeds) – 1/2 tea spoon
• Ginger Crushed / Grated – 20 gms
• Garlic Crushed / Grated – 20 gms
• Sliced Onions – 70 gms (1 medium size onion)
• Turmeric – 3/4 tea spoon
• Salt – 2 tea spoons
• Coriander Powder – 1 teaspoon

PAKODA INGREDIENTS :

• Fine Besan – 4 tablespoons
• Water – 2 tablespoons
• Salt – 1/4 teaspoon
• Red Chili Powder – 1/4 teaspoon
• Mustard Oil – 300 ml (One and a half Cup)

INGREDIENTS TEMPERING:

• Ghee (Clarified Butter) – 30 gms (2 tblsp)
• Whole Red Chilies – 8-10 pieces
• Curry Leaves – 25 Leaves
• Degi Chili Powder – 1/4 teaspoon

PREPARATION PAKODAS:

Make a smooth batter with besan, water, salt & red chili powder. (Quantities mentioned above in ingredients) Heat the oil in a small pan or kadahi on medium flame. Scoop a spoonful of batter in your fingers or in a spoon and carefully drop it in oil. Drop 5-6 pakodas in single batch. Deep fry them until light brown and crispy. Drain and transfer on plate having kitchen paper napkin (to soak oil) on it and keep aside.

PREPARATION METHOD:

1. Take a deep bowl and add sour curd into it.
2. Add besan with curd and mix well with a wired whisker till the besan blends completely.
3. Now add two cups of water, whisk again and keep it aside.
4. Keep a large pan or handi on medium heat.
5. Reduce the flame to low, add asafoetida, mustard seeds and fenugreek seeds one after one and stir for few seconds.
6. Now add crushed ginger and garlic.
7. Bring the flame to medium high again and cook till the raw flavor of ginger garlic goes away (approx. 2 minutes).
8. Add sliced onions, and cook until soft and translucent. Do not let the onions brown or overcook because we need to maintain its shape and crunch in final dish.
9. Now add salt, turmeric, coriander powder and stir for few seconds.
10. Immediately add balance four cups of water and bring it to boil.
11. At first boil, add curd and besan mixture.
12. Keep stirring constantly without taking out the ladle.
13. When this mixture starts boiling, immediately turn the flame to lowest and simmer for at least 50-60 minutes.
14. When you notice a smooth textured kadhi, turn off the heat.
15. Add pakodas in kadhi and let it rest for 10 minutes. (This resting period will let the pakodas absorb kadhi and its flavors, which will make them moist and spongy soft)
16. Meanwhile heat 2 tablespoons of ghee in a small tempering pan on low flame.
17. When the ghee is hot enough, add dried red chilies and curry leaves. Remove the pan from flame and add degi chili powder.
18. Stir well and immediately pour this tempering over the kadhi.

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