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For Kadhi:
Plain curd or yogurt 2cups
Gram flour 3/4 cup
Water 4-5 cups
Curry leaves 5-6
Garlic chopped 4-5 cloves
Onion sliced 2medium
Green chillies chopped 2-3
Ginger chopped 1/2 inch piece
Salt according to taste
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Coriander powder 1tsp
Cumin seeds 3/4 tsp
Fenugreek seeds 1/4 tsp
Nigella seeds 1/4 tsp
Asofitida a pinch
Dry whole red chillies 3
Chopped coriander leaves 1tbsp
Oil 2tbsp

For pakoras:
Gram flour 1cup
Chopped onion 2 large
Chopped green chillies 2-3
Chopped green coriander leaves 1/2tbsp
Cumin seeds 1/2 tsp
Ajwain 1/2 tsp
Baking soda 1/4 tsp
Salt to taste
Red chilli powder 1/2 tsp or to taste

Sift flour in a bowl and mix all the ingredients of pakora together. Add little water to make a thick batter.
Make small balls and deep fry in hot oil.Fry till brown and crisp. Remove and keep aside.

In a blender, blend together curd, water and gram flour. Heat oil in a pan add asofitida, cumin, fenugreek, kalonji.
Let them splutter. Add curry leaves, ginger and garlic. Saute till brown. Add chopped onion. Cook for 4-5 minutes.

Add turmeric powder,chilli powder and coriander powder.mix well. Add curd mixture and keep stirring.
When mixture comes to a boil, reduce the flame and simmer uncovered for 40-50 minutes or till it is thick and smooth.

Add pakoras, green chillies and coriander leaves. Remove and keep aside.
In a small pan heat 1tbsp oil, put the whole red chillies and fry for a minute and pour this tadka over the kadhi and cover.

Serve hot with plain rice or salted jeera rice.

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