Kadhi

INGREDIENTS

Thick Sour Curd
350g
Red Chilli Powder
0.5tsp
Garam Masala Powder
0.5tsp
Salt as Required
Mustard Oil
1cup
Carom Seeds
0.5tsp
Garlic Paste
1tbsp
Green Chilli
2
Cumin Seeds
1tsp
Water as Required
Turmeric Powder
0.5tsp
Hing
1pinch
Gram Flour(Besan)
170g
Medium Onion
3
Ginger
1tbsp
Fenugreek Seeds
1tsp
Dry Red Chilli
2
Curry Leaves
10

Preparation

1

First of all, prepare onion pakoras for kadhi. Take 1 cup gram flour then add carom seeds, red chili powder, garam masala powder and salt as per required taste.

2

Chop the onions and add them to the mixture. Mix all the ingredients together and keep aside for about 30 minutes. Add water to make a thick batter.

3

Now, take a deep frying pan, add oil in it and heat it on medium flame. Take the batter in a tablespoon and add it to the pan.

4

Deep fry the pakoras until they turn crispy and brown. Then remove it from flame and place over the tissue to remove excess oil.

5

Then, prepare the curd mixture, take 375 grams of curd. Add 40 grams of gram flour, red chili powder, garam masala powder, turmeric powder and salt as required.

6

Mix all the ingredients. Add 3 cups of water and stir to remove all the lumps.

7

To prepare the kadhi, take a large pan and add 2 tbsp of mustard oil. Add cumin seeds and fenugreek seeds. Saute well for a minute. Add a pinch of asafoetida and allow the seeds to splutter. Chop the onions, ginger, garlic in a bowl.

8

Add 1/3 cup chopped onions to the pan and saute for a while. Then, add chopped ginger, green chilis. Add curry leaves, dry red chili and stir properly for a while.

9

Now, take a pan to add the curd mixture. Stir the ingredients and let the kadhi boil for about 15 minutes. Then low the flame. Now, add the onion pakoras into the kadhi and mix properly.

10

Cover with a lid and let the pakoras soak properly into the kadhi. Add some garam masala powder and serve hot!