I buy a sour yogurt brand for my Kadhi, so it has a nice tangy flavor. You can try it with your favorite plain yogurt. Kadhi is best served with rice but can be eaten plain; it is a meal by itself!
ingredients:
for kadhi sauce:
1/3 cup Besan (Chana daal flour)
3 cups whole milk yogurt (see note)
1 tsp. turmeric
1 tsp. sugar
1 tsp. salt
1/2 tsp. asafoetida (optional) (see note)
2 Tbsps. fresh or dried fenugreek leaves
3 cups water
2 tsps. oil
1/2 tsp. fenugreek seeds
1/4 tsp. red pepper flakes
10-15 curry leaves
for pakoris:
3/4 cup Besan (Chana daal flour)
1/4 cup whole milk yogurt
1 tsp. Rashmi’s Blend
3/4 tsp. salt
1/4 tsp. asafoetida (optional)
1/2 cup chopped onion
1/2 cup diced potatoes
1/2 cup finely chopped cauliflower
a pinch of baking soda
2-3 cups oil for frying
for tadka: (optional)
2 tsps. ghee or oil
1 tsp. cumin seeds
3-4 dried chili peppers
note:
Kadhi may taste more or less sour each time, depending on the tartness of the yogurt. If the yogurt is too tart, you can substitute one cup of yogurt with one cup of buttermilk. If it is not sour enough, add some lemon juice just before serving.
Kadhi will thicken as it cools down; add hot water to thin it.
Asafoetida is a plant-derived, fragrant spice. It is used instead of garlic in some recipes and smells better when cooked.
preparation:
To make Kadhi sauce:
- Place Besan in a 2-3 quart mixing bowl.
- Slowly add yogurt, mixing with a whisk to prevent lumps.
- Blend in turmeric, sugar, salt, asafoetida, and fenugreek leaves.
- Add water and set aside.
- Heat a 3 quart or larger saucepan; add oil and fenugreek seeds.
- As soon as the seeds sizzle, add pepper flakes, curry leaves, and the yogurt mix.
- Bring to a boil on medium heat, stirring occasionally.
- Turn the heat down to simmer, and cover the pot.
To make Pakoris:
- Place Besan and yogurt in a small mixing bowl and blend into a smooth paste, adding a few teaspoons of water if necessary.
- Add the rest of the ingredients (except oil) and mix well.
- Heat oil in a frying pan to about 300 degrees F; the oil should be 3/4 inch deep.
- Drop walnut-sized batter into the hot oil.
- Fry Pakoris until golden on both sides, about five minutes.
- Drain on paper towels.
- When all the Pakoris are fried, gently drop them into Kadhi sauce.
- Cover and simmer for 10 minutes.
- Turn the heat off and let Pakoris soak for 15-20 minutes.
- Taste and adjust the seasonings; add some sugar if Kadhi is too tart.
- Spoon into a serving bowl (garnish with tadka).
- Serve with rice and a green vegetable.
For Tadka: (optional)
Heat ghee in a small frying pan. Add cumin and peppers. Stir until lightly browned and fragrant. Pour on the top of Kadhi just before serving.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.