There are two main steps while making Kadhi.
First - to make the curry itself.
Second - to make fried dumplings (pakodis).
These dumplings go into the curry and do their magic!
However to save on the extra work for making dumplings (and to save on calories), you can always substitute the dumplings with boiled potato pieces. They also taste great in the curry!
So here we begin with the recipe :
Ingredients :
For curry:
1.5 cups fresh curd (plain yogurt)
1 cup chickpea flour
1 tbsp mustard oil
1/2 tsp each of - cumin seeds, dry fenugreek leaves, coriander seeds, mustard seeds, turmeric and red chilli powder
1 teaspoon grated ginger
1 tea spoon grated garlic
5 curry leaves
1/4 cup sliced onions
1/4 tsp turmeric powder
1/2 tsp finely chopped green chillies
salt to taste
For dumplings :
Chickpea flour - 1 cup
1 onion - chopped
2 potato - chopped
spices like dry fenugreek leaves, salt, cumin seeds and red chilli powder
water to make paste
Method:
For curry :
1. Whisk the curds and chickpea flour with 4 cups water in a bowl till smooth. Add salt to taste, turmeric powder and red chilli powder and mix. Keep aside.
2. Heat the mustard oil in a pan and add the curry leaves, cumin seeds, mustard seeds, dry fenugreek leaves and coriander seeds.
3. When the seeds crackle, add ginger and garlic and sauté on a medium flame for a minute. Then add green chillies.
4. Add the mixture from step 1 mix well and cook for 1 to 2 minutes.
5. Simmer on a slow flame for more 10-15 minutes or till the kadhi thickens.
For dumplings :
1. Heat any oil in pan for deep frying the dumplings. Try not to use mustard oil as the fumes will be too strong to handle :P
2. meanwhile, mix chopped onions, potatoes, spices, chickpea flour and water to bring everything together. Use just enough water so that everything comes together and its runny.
3. When the oil is hot, drop small dumplings using a spoon. Shape really doesn't matter here. Just use a long spoon to stay safe.
4. Deep fry the dumplings and take them out on a tissue paper to absorb excess oil.
Mix the dumplings with curry while serving.
Serve hot with rice or tandoori rotis.
I personally like to garnish it with 'mirch-ka-ghee'. In a small pan I take 2 spoons of ghee and add red chillies to it. Turn off the gas when done.
A drizzle of this tampering over the kadhi adds immense flavor and kick to the kadhi!
Njoyy!
1 onion - chopped
2 potato - chopped
spices like dry fenugreek leaves, salt, cumin seeds and red chilli powder
water to make paste
Method:
For curry :
1. Whisk the curds and chickpea flour with 4 cups water in a bowl till smooth. Add salt to taste, turmeric powder and red chilli powder and mix. Keep aside.
2. Heat the mustard oil in a pan and add the curry leaves, cumin seeds, mustard seeds, dry fenugreek leaves and coriander seeds.
3. When the seeds crackle, add ginger and garlic and sauté on a medium flame for a minute. Then add green chillies.
4. Add the mixture from step 1 mix well and cook for 1 to 2 minutes.
5. Simmer on a slow flame for more 10-15 minutes or till the kadhi thickens.
For dumplings :
1. Heat any oil in pan for deep frying the dumplings. Try not to use mustard oil as the fumes will be too strong to handle :P
2. meanwhile, mix chopped onions, potatoes, spices, chickpea flour and water to bring everything together. Use just enough water so that everything comes together and its runny.
3. When the oil is hot, drop small dumplings using a spoon. Shape really doesn't matter here. Just use a long spoon to stay safe.
4. Deep fry the dumplings and take them out on a tissue paper to absorb excess oil.
Mix the dumplings with curry while serving.
Serve hot with rice or tandoori rotis.
I personally like to garnish it with 'mirch-ka-ghee'. In a small pan I take 2 spoons of ghee and add red chillies to it. Turn off the gas when done.
A drizzle of this tampering over the kadhi adds immense flavor and kick to the kadhi!
Njoyy!
