Kadhi is an Indian dish that can be cooked in a variety of ways. Various versions of the Indian Kadhi include Sindhi Kadhi, Rajasthani Kadhi, Punjabi Kadhi and more. This recipe yields a tangy gram flour and curd gravy with sumptuous onion, potato and green chilly dumplings, with a red chili and mustard seeds tadka.
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Ingredients for the Kadhi (Gravy)
- 2 leveled tablespoons Gram Flour (Besan)
- 1-1/2 cups Yogurt (Curd)
- Salt, to taste
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Garam Masala
- 1-1/2 tablespoon Cooking Oil
- 1/2 teaspoon Rai (Mustard Seeds)
- Water, as required
- Whole red chilies, for tempering
Ingredients for the dumplings
- 1 small Onion, finely chopped
- 1 small Potato, finely chopped
- 2 small Green chilies, finely chopped
- 3 tablespoons Gram Flour (Besan)
- 1 teaspoon Salt
- Pinch of Red Chili Powder
- Water, as required
- Cooking Oil, for deep frying
Procedure for making Kadhi Pakoda
- To prepare the kadhi, pour the yogurt in the jar of a food processor and also add the gram flour. Blend both together to a smooth flowing mixture. If the mixture is too thick add a little yogurt and water to it and blend again.
Note: You may use this food processor.
- Place a deep pot with 1-1/2 tablespoons cooking oil over medium heat.
- As soon as the oil heats up throw in the black mustard seeds. They will start to crackle.
- Add the salt, turmeric powder, red chili powder, coriander powder, dry mango powder and Garam Masala and stir to combine the spices.
- Pour in the gram flour – yogurt blend into the pot while stirring. Keep stirring while pouring in the mixture to avoid the yogurt from separating whey.
- Add a little water to the kadhi and give it a good stir. Let it come to a boil and then reduce the flame. Let the kadhi simmer.
- While the kadhi simmers, prepare the dumplings. For this combine all ingredients for the dumplings except the oil in a bowl. The consistency of this batter should be thick.
- Place a deep frying pan with oil for frying the dumplings over high heat.
- When the oil heats up nicely, reduce the heat to low and carefully drop dollops of the batter using a spoon into the frying pan.
- Keep checking the kadhi from time to time to ensure it doesn’t become too thick. If it starts to thicken up add a little water, stir and let it continue simmering.
- Fry the dumplings on low heat for a few minutes and then increase the heat to high to give them a pretty golden brown color.
- Line a plate with paper towels (tissue papers) and transfer fried dumplings to it to drain the excess oil. Repeat the process for the entire dumpling mixture.
- Add all the fried dumplings to the summering kadhi and stir. Let it simmer for a few more minutes.
- The dumplings will soak a little of the kadhi so if it becomes thick, add a little more water, stir and give it a good boil.
- Turn off the flame and transfer the kadhi to a serving dish.
- Now prepare the tempering. Add 2 teaspoons cooking oil to a small frying pan and place it on medium heat.
- As the oil heats up add some black mustard seeds to it and also add 3 – 4 whole red chilies. Stir to fry them slightly from all sides. Be carefully as they will crackle.
- After a few seconds turn off the flame and pour this tempering over the ready kadhi in the serving dish.
- Garnish with fresh chopped coriander (cilantro) and serve hot with steamed or jeera rice.
Preparation Time: 60 minutes
Serves: 2 – 3
- Simmer the kadhi for as long as you prepare the dumplings. A longer simmered kadhi has beautifully enhanced flavors.
- Frying the dumplings on low heat first ensures that the potatoes and onions within them get cooked thoroughly. If you fry them on high heat directly, the dumplings will get a golden brown color quickly but the onions and potatoes inside will remain raw.
- Deep fry 4 – 5 dumplings together to save time. Also have enough oil in the pan to do so.