One dish which truly brings out the varied culture of India is Kadhi. It is made in different styles in different states like Rajasthan, Gujarat, Maharashtra and Punjab. As a child, kadhi with rice used to be my favourite dish and it is even now because Mom makes heavenly kadhi. It is delicious and light, and a very versatile dish. This is the chef’s special recipe of Kadhi Pakodi but you can skip making pakodi if you like.
- Curd(Dahi) – 1 cup(1 or 2 days old)
- Besan– 1 tablespoon(heap)
- Water – 2 and 1/2 cups(2 cups for plain kadhi without pakodi)
- 2-3 Green chillies
- Mustard seeds -1/4 teaspoon
- Coriander powder – 1/2 teaspoon
- Turmeric – 1/8 teaspoon
- Red Chilly powder – 1/4 teaspoon
- Asafoetida (hing) – 1 pinch
- Cumin seeds (Jeera) – 1/4 teaspoon
- Oil – 1 tablespoon
- Salt to taste
- Coriander leaves – few pieces
- Besan (Chickpea Flour) – 1/2 cup
- Baking soda – 1 pinch
- Water for making batter
- Oil for frying
Servings: 2-3 persons
Preparation Time: 10-15 mins
Cooking Time: 30 mins
Place besan, salt and soda in a bowl. Add required amount of water slowly and beat it well. There should not be any lump in the batter.
Heat oil in a pan(kadhai). Once it is hot, keep it on low flame and put a dip of batter and see if it floats. Now add batter little by little in the oil making pakodis and increase the heat and fry till golden brown. Keep aside.
Place curd, water and besan in a bowl and churn using a churner and sieve it. Put it in a pan and add salt, turmeric powder, coriander powder , green chillies(without splitting) and start heating .Once it starts boiling, keep it on low flame. Boil it for 5 to 7 minutes. Stir in between through out the boiling process. Add pakodi in the kadhi and switch off the heat.
Now for tadka, put oil in a frying pan .Once it is heated add hing, cumin seeds and mustard seeds. When it splutters, switch off gas and put red chilly powder in it. Put the tadka in the kadhi. Garnish with coriander leaves and serve hot with rice or rotis.