Kadhi | कढ़ी

Sauce Ingredients

  • 750 g (3 cups) full fat yogurt
  • 1 cup besan (gram flour)
  • ¼ cup vegetable oil for frying
  • 1 tsp fenugreek seeds
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tsp turmeric
  • ⅛ tsp asafoetida

Pakora Ingredients

  • 2 cups gram flour
  • 1 ¼ cups water
  • ½ cup oil for frying
  • 1 tsp salt
  • ½ tsp red chili powder
  • ¼ tsp baking soda
  • ⅛ tsp asafoetida (heeng)
  • 1 bunch coriander (chopped)

Kadhi Method

  1. In a bowl combine gram flour and yogurt. Beat to remove lumps.
  2. Add 8 cups of water to thin the batter.
  3. Heat vegetable oil over medium heat in a deep pot.
  4. Add fenugreek seeds to the oil.
  5. Once browned, add asafoetida and turmeric. Then add the entire liquid batter to the pot.
  6. Add salt and chili powder. Bring batter to a boil while stirring.
  7. Once boiling, reduce heat to medium low and let simmer for one hour.

Pakora Method

  • Combine flour, water, asafoetida, salt, and chili powder. Beat to remove lumps.
  • Add baking soda. This batter should be thicker than the gravy batter.
  • Heat oil in a cast iron wok on medium heat.
  • To fry the pakoras, spoon a tablespoon’s worth of batter into the hot oil. Fry in small batches.
  • Turn the pakoras when they are light brown. Fry until fluffy and round.
  • When the pakoras are all fried, add to the gravy from earlier and simmer for 15 minutes.

Tempering Ghee

  • In a small pan, heat 2 tablespoons of ghee with 2 whole red chilies and 1 tsp of paprika for color. Add the hot oil on top of the kadhi.

Serve with plain rice or roti.


November 19, 2021