Kadhi is our all time favorite dish and everyone in the family simply love this delicious combo of kadhi-rice. This dish is made with deep-fried gram flour (besan) fritters, which are simmered in slightly spicy and sour yogurt gravy tempered with ghee/clarified butter, cumin seeds, methi along with nice aroma of coriander & curry leaves.
I have learned this recipe from my mom, with her guidance and few techniques which she told me over the phone for making pakoda’s the results were outstanding. I made it for the very first time and it was exact replica of how delicious my mom makes :). I usually make Boondi Kadhi as it is easy and quick to make ;), this one takes little extra time but not hard to make. For best taste, pakoda’s should simmer in kadhi for sometime, as it will soak up some gravy and will become soft. This kadhi is thick and creamy in texture not runny. It taste best with steamed rice or even with hot chapatis. So let’s get started.
Cuisine: North Indian/ Indian
Recipe Type: Main Course
Prep Time: 15-20 mins
Cook Time: 30 mins
- Besan/Gram Flour: 1/2 cup
- Salt to taste
- Green Chili: 2, finely chopped (optional)
- Ginger: 2″ knob, finely chopped (optional)
- Water: 1/8-14 cup or as needed
- Oil to deep fry
- Sour Yogurt: 1 cup
- Besan/Gram Flour: 3-4 tbsp
- Water: 1 1/2 cup
- Red Chili Powder: 1/2 tsp
- Turmeric Powder: 1/2 tsp
- Curry Leaves: 6-8 leaves
- Dry Red Chili: 3-4
- Methi/Fenugreek Seeds: 1/2 tsp
- Cumin Seeds: 1/2 tsp
- Slightly Dry Roasted Coriander Seeds: 1/2 tsp
- Salt to taste
- Oil: 2-3 tbsp
- Cilantro/Coriander: 2 tbsp, finely chopped
- Ghee/Clarified Butter: 2 tbsp
- Heeng/Asafoetida: 1/4 tsp
- Cumin Seeds: 1/4 tsp
- Kashmiri Red Chili Powder: 1/4 tsp
- Take a bowl, add besan, add little-little water and start mixing. Don’t add too much of water it should have a consistency of idli batter. For mixing I have used electric hand blender.
- If you are mixing by hand or by blender, mix it in one direction only. Once batter is smooth, lump free, put a drop of this batter in half a glass of water. If drop rises it means it’s mixed well else if drop remains at the bottom of glass it means it has to mixed more.
- Add little salt and mix once again.
- On the other hand, heat the oil in a deep bottom pan/kadhai. Once hot enough drop a spoonful of batter into oil. You can use hand or spoon as per your convenience.
- Fry till they are golden brown in color from both the sides. Keep flipping these so they get cooked evenly on both the sides.
- Remove on a tissue paper and keep aside.
- Take another mixing bowl, add besan, yogurt, salt and turmeric powder. Whisk well so there are no lumps of besan or curd. You can use either hand blender or wire whisk.
- Keep adding little water at a time and keep whisking to make a lump free batter.
- Heat oil in a kadhai/wok, once hot add cumin seeds and let them sizzle.
- Add coriander seeds, methi seeds and saute for 30 seconds. Once you start getting nice aroma, add curry leaves and dry red chili.
- Add prepared yogurt-besan mixture. Bring it to a boil and let it simmer on low-medium heat. It will start to thicken up. Keep stirring in between.
- Once mixture is thick enough, add fried pakoda’s/fritters to the gravy and mix gently and let it simmer for 5-7 mins. Don’t simmer for too long after adding the pakoda’s to gravy else they will become too soft because of heat and will start breaking and the gravy will be too mushy.
- If kadhi gets too thick then add little water to make desired consistency and switch off the gas.
- For tempering, add ghee in a tadka pan on medium heat, once hot add heeng, cumin seeds and red chili powder and let them sizzle.
- Add tadka to the kadhi and cover with the lid for 10-15 mins as it will help in absorbing flavors.
- Garnish with coriander leaves.
- Serve hot with steamed rice or hot chapatis and enjoy!!!