Kadhi ( Yogurt Curry)

Kadhi is one of those classically comforting Indian dishes. It is a yogurt based curried dish, which can be made in a hundred different ways. I love the way we make it in my mothers kitchen and finally learned how to make it this past summer.

Kadhi ( Yogurt Gravy)

 Serves 8

Ingredients for Kadhi:

1 cup besan (chickpea flour)

1 tsp turmeric

1 tsp salt

1 tsp amchur (dry mango powder)

1 tsp dhaniya (coriander powder)

2 cups yogurt

1 cup water

Chili powder to taste, (optional)

• Whisk all of the above ingredients together until well mixed and set-aside.


Ingredients for Pakoras:

4 small onions (2 medium), sliced thin

½ cup besan (chickpea flour)

¾ tsp haldi (turmeric)

Few tablespoons water (2-3)

Salt to taste

• Combine all the above ingredients and mix well other using your hand.


Additional Ingredients:

½ tsp methi seeds (fenugreek)

1 tsp rai (black mustard seeds)

1 small dalchini (cinnamon)

5-6 laung (cloves)

1 sprig curry leaves

METHOD:

• In a wok or kadai, heat 3 cups of oil to fry the pakoras.

• When oil it hot, drop about 2 inch lumps of the pakora batter.

• Fry several of them at a time and remove when brown.

• When all the batter has been fried, set the pakoras aside.

• In a pot, heat 1 tbs oil.

• Add the methi, rai, cinnamon, cloves and curry leaves and stir for a minute.

• Add the kadhi mixture.

• Add 2 ½ cups of water and stir constantly for a few minutes.

• Allow the kadhi to come to a boil (about 10 – 15 minutes).

• Add the fried pakoras and mix.

• Remove immediately from heat and serve with hot basmati rice.



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