Kadhi is a thick, tangy sauce made with curd and gram flour. It is a very popular recipe served in India. Kadhi is famous in Rajasthan, Punjab, Sindh,Gujrat and Maharashtra. Each of these states have their own variations of kadhi, some add boondi in it while some add pakoras(fritters). This punjabi version is one which is served along with fritters. Kadhi was originated long back and was made with sour curd which otherwise would have been thrown. This sour curd was mixed with gram flour and spices and was cooked on low flame for hours until it turned creamy. Later it was enjoyed with rice and chapatis. They pair best with rice.
This recipe has two major steps, firstly, making fritters and secondly, making the creamy sauce. Both are then combined together and cooked on low flame until done. The pakoras add much more taste to the dish making it almost irresistible to consume. The recipe requires both patience and time but trust me that are worth the pleasure you will get after consuming it. This kadhi tastes heavenly and is a must try for everyone. So ho ahead and give it a try and don’t forget to share your reviews in the comments section below⬇
Gram flour- 1/2 cup
Water- 2 and 1/2 cup
Salt- as per taste
Red chilli powder- 1/2 tablespoon
Turmeric powder- 1 teaspoon
Garam masala- 1 teaspoon
Mustard seed- 1 teaspoon
Oil- 4 to 5 tablespoon
Garlic- 1 tablespoon
Onion- 1/4 cup
Green chillies- 2 to 3
Red chillies- 2 to 3
Curry leaves- 7 to 8 leaves
Gram flour-1 cup
Onion- 1 cup (thinly sliced)
Salt- as per taste
Carrom seeds- 1 teaspoon
Red chilli powder- 1 teaspoon
Green chillies- 2 to 3
Water- 1/4 cup
Oil- for frying
Step by step recipe with images
1) Firstly in order to make the fritters, take a mixing bowl and add 1 cup gram flour in it.
2) Add 1 cup thinly sliced onions in it.
3) Add salt as per taste.
4) Add 1 teaspoon carrom seeds in it.
5) Add 1 teaspoon red chilli powder in it.
6) Add 2 to 3 finely chopped green chillies in it.
7) Mix them well with your hands.
8) Coat them well with gram flour.
9) Now add 1/4 cup water in it.
10) Mix them well to get a semi liquid batter.
11) Now heat a pan with oil.
12) Slowly add small portions of batter in hot oil.
13) Fry them for 2 minutes on medium high flame.
14) Now flip them on the other side and cook them for 2 to 3 minutes.
15)Once it turns golden brown and crisp, they are perfectly done.
16) Drain them and keep them aside for later. Repeat the same with the remaining batches.
1) Firstly take a mixing bowl and add a cup of curd in it.
2) Whisk it well for a minute until smooth.
3) Now add 1/2 cup gram flour(besan) in it.
4) Stir them well avoiding lumps.
5) Once it gets mixed evenly it’s time to add the spices.
6) Add salt as per taste.
7) Now add 1 teaspoon red chilli powder in it.
8) Now add 1 teaspoon turmeric powder in it.
9) Stir them well.
10) Now add 2 and 1/2 cups of water in it.
11) Stir them well and rest it for 5 to 10 minutes.
12) Now heat a pan with 4 to 5 tablespoon of oil.
13) Add 1 teaspoon mustard seeds in it and let it splutter.
14) Add 1 tablespoon finely chopped garlic in it.
15) Add 1/4 cup finely chopped onions in it.
16) Add 2 to 3 finely chopped green chillies in it.
17) Add 2 to 3 red chillies in it.
18) Lastly add 8 to 10 curry leaves in it.
19) Stir and cook them well on medium high flame.
20) Once it turns golden brown, turn the flame to low.
21) Now add the prepared mixture in it slowly.
22) Stir them well and let it boil on medium high flame.
23) Once it starts boiling and thickening turn the flame to low.
24) Cook it on low flame for 20 to 25 minutes until it thickens well.
25) Now add the pakoras in it.
26) Add 1 teaspoon of red chilli powder in it.
27) Add a teaspoon of garam masala in it.
28) Cook it on medium high flame for 2 to 3 minutes.
29) Once it thickens well and oils comes up, turn off the flame.
30) Your yummy and delicious kadhi is ready to be served. Enjoy it with rice and chapatis.
Tips and Tricks
1) You can avoid adding water if the pakora batter is moist enough. You can adjust water as per requirements.
2) Deep fry the pakoras until golden brown and crisp.
3) Don’t alter the quantity of ingredients added in the kadhi.
4) Stir the batter well avoiding lumps.
5) Use sour curd to make the recipe for best results.
6)Stir and cook the batter on medium high flame until it boils.
7) kadhi must be cooked on low flame for 20 to 25 minutes for perfect taste and consistency.
8) Cook the kadhi for 5 minutes afer adding pakoras.
1) You can use less oil to make the kadhi.
2) Instead of deep frying the pakoras , you can airfry them.