Eastern Kadhi [कढ़ी]

        

 The Kadhi is a very popular dish,basically a product of curd and gram flour,with varying cooking methods prevailing in different parts of India.Each has its own unique taste and flavour.

Ingredients

• Gram flour for pakoda       1cup
• Gram flour for kadhi      1/4 cup
• Turmeric powder               1 tsp
• Asafoetida.                     1/4 tsp
• Fenugreek                       1/2 tsp
• Whole red chilly                 3-4 
• Garlic                        5-6 flakes
• Green chilly              5-6 pieces
• Onion                        2 medium
• Cumin seeds                   1/4 tsp
• Garam masala                 1/4 tsp
• Red chilli powder              1 tsp
• Green coriander leaves   1bunch
• Sour curd                          4 cup
• Salt to taste
• Mustard oil for fry       5-6 tbsp
• Pure ghee for sprinkle      2tbsp
• Water                            3-4 cup

Preparation

• Crush green chilly and garlic. 

For the pakodas,

•   Take 1 cup gram flour in a separate bowl,add 1/2 cup of water gradually in small quantities at a time,keep on beating.The batter should be thick.Add salt,turmeric powder,1/4 tsp red chilly powder &1 pinch asafoetida [hing].

•   To judge whether the batter is fit for fluffy pakodas,take it in a spoon and drop a bit in water taken in a cup.If the batter floats,then it is ok and no more beating is required.Batter is ready to make pakodas.

 

 Method: 

 A.For Pakodas: 

• Heat oil in a deep pan on high flame.
• Once piping hot,drop small balls of gram flour batter in oil with help of a spoon.
• Deep fry till golden brown.
• Make 5-6 pakodas at a time.
• Keep pakodas aside.

   B. For the kadhi:

•  Take curd in a separate bowl and beat well.
• Add 1/4cup gram flour.Whisk thoroughly till batter is smooth and no lumps are there.
• Add turmeric powder,1/4tsp red chilly powder 1/4tsp garam masala and 3-4 cup of water.
• Whisk well again.

Mixture of curd & gram flour

•  Heat oil in a bigger deep pan on high flame.
• Add  asafoetida, methi and whole red chilly.
• When these begin to sputter,add both grated garlic & green chilli.Mix and fry for 5-6 seconds.
• Add mixture of gram flour & curd.Mix.Stir well and bring to boil.
• Lower the flame and simmer for about 15 minutes.
• Add salt to taste.Stir occasionally.
• Kadhi solution should not be thick.To check its rightness,follow the illustration.

Checking solution

Kadhi solution

• Now add pakodas and simmer again on low flame for about 5 minutes.Be careful pakodas may not be broken.

Pakodas dipped in Kadhi solution 

•  For seasoning,heat a small steel bowl on medium flame.

• Add 2 tbsp of pure deshi ghee, then cumin seeds .

• When  cumin seeds  pop up, add curry leaves,whole red chilly & 1/4 tsp red chilly powder at the same time.Saute for 2-3 seconds.

• Close flame.

• Add it at the time of serving.

• Serve hot,garnished with finely chopped coriander leaves.

Garnished Kadhi with seasoning

Ideal companions include roti and rice.Onion [optional] adds to taste.

With roti,rice & onion