Sanoli's Kitchen: KADHI RECIPE

Thursday, April 12, 2012



For Pakoras:
1 Cup gram flour (Besan)
1 tsp ajwain
1/4 Cup of chopped potato
1/4 Cup of chopped onion
1 tsp red chilly powder
1 tsp roasted cumin powder
1 tsp grated ginger
salt to taste
oil for deep frying

For Kadhi:
1 Cup of yoghurt (curd)
1/4 Cup of gram flour (Besan)
2 cloves (Laung)
1/2" cinnamon stick (Dalchini)
1/4 tsp asafoetida (Hing)
1/2 tsp fenugreek seeds (Methidana)
1 tsp mustard seeds (Rai)
7-8 curry leaves (Curry patte)
1/4 tsp turmeric powder Haldi)
1 tsp red chilli powder (Lal Mirch)
1 tbsp clarified butter (Ghee)
1 tsp salt.

Except oil, mix all pakora ingredients and add 1/2 cup water. Mix thoroughly.
Heat oil in a wok. After making small balls from this mixture, deep fry these pakoras till golden brown.

Beat yoghurt and mix gram flour in it. To ensure that there are no lumps, blend thoroughly. Add 3 cups of water into it and blend the mixture again.

In a pan, heat clarified butter. Add crushed cloves and cinnamon stick. Then add fenugreek seeds, mustard seeds, asafoetida, red chilli powder, curry leaves and fry.

Now add the blended yoghurt-gram flour mixture and stir continuously till it boils. Add salt and turmeric powder into it. Cook in a reduced flame.

After 15-20 minutes, add pakoras. Cook it for 5 minutes more.

Remove from heat and serve hot with steamed rice.

1 comment:

  1. Excellent, I was in hunt for a good kadi recipe and I think I will be making it this weekend, let you know soon.

    I always love steaming hot kadi and steaming hot white rice together. But have not made it together like this. And I'll be making this soon now.