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Kadhi Recipe
Prep Time : 40 mins
Cook Time : 30 mins
Total Time : 1 hr 10 mins
Ingredients
For curd slurry
- 1.5 cups sour curd (full fat) or sour yogurt, 375 grams
- 3 cups water or add as required
- ½ teaspoon red chilli powder or cayenne pepper
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Garam Masala
- 1 generous pinch asafoetida (hing)
- 1 to 1.5 teaspoon salt or add as required
- 8 tablespoon gram flour (besan), 40 grams
For onion pakora
- 1 cup thinly sliced onions (tightly packed) or 2 medium to large onions or 150 grams
- 1 cup besan (gram flour)
- ½ teaspoon red chilli powder
- ½ teaspoon Garam Masala
- ½ teaspoon carom seeds (ajwain)
- ⅔ to ¾ teaspoon salt or add as required
- ¼ cup water or add as required
- mustard oil or sunflower oil or any neutral oil – for shallow frying or deep frying
For kadhi
- ⅓ cup chopped onions or 1 small to medium onion
- 1 tablespoon chopped ginger
- ¾ to 1 tablespoon chopped garlic
- 8 to 10 fenugreek seeds (methi seeds)
- 2 green chillies – chopped or 1 teaspoon serrano peppers
- 2 dry red chillies – broken and seeds removed
- 1 teaspoon cumin seeds
- 1 generous pinch asafoetida (hing)
- 8 to 10 curry leaves or 1 sprig curry leaves
- 2 tablespoons mustard oil or sunflower oil or any neutral oil
Instructions
Making curd slurry
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In a bowl take the sour curd and whisk it well till smooth
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Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd.
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Stir and mix everything again.
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Add 3 cups water and stir again.
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Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside.
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You can use a blender to make this mixture, but make sure you don’t over do it. You will get butter instead of a smooth blended curd.
Making pakora for kadhi
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Take the gram flour in a bowl and add carom seeds, red chili powder, garam masala powder and salt.
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Add 1 cup thinly sliced onions.
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Mix everything well and set aside covered for 30 minutes.
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This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist.
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Then accordingly add water as required to make a thick batter. I added ¼ cup water.
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Heat oil for deep frying in a pan or kadai. Let the oil become medium hot. Then with a spoon carefully drop the pakora batter in the oil.
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When the pakora are partly cooked, then turn over and fry the other side.
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Fry till the pakora are crisp and golden.
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Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside.
Making kadhi
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In another pan or kadai, heat mustard oil. Make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
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Add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
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Add chopped onions. Stir and sauté for 3 minutes on a low to medium-low heat.
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Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute.
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Now add curry leaves, dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.
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Then add the curd slurry.
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Stir very well.
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Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes.
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After the kadhi has come to a boil, then lower the heat and simmer for more 6 to 7 minutes. The kadhi will thicken.
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If the kadhi becomes too thick, then add some hot water.
Making kadhi pakora
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Now add the onion pakora to the kadhi and stir gently.
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Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes.
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Lastly sprinkle some garam masala powder.
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Serve kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with roti or paratha.