This dish is served during Navratras in India. Falahari kadhi is made with Samak rice flour and it gets its color from haldi. It tastes just like the usual gram flour (besan) kadhi. Team it up with Samak Rice Pulao for a complete meal.
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Ingredients for Kadhi
- 1 cup Sour curd
- 1 tablespoon Samak rice flour
- 1-½ cup Water
- 1 tablespoon Cooking Oil
- ½ teaspoon Jeera (Cumin seeds)
- ¼ teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- Rock Salt (Sendha Namak), to taste
- ½ teaspoon Coriander powder
Ingredients for Pakoda
- 1 teaspoon Kuttu aata (Buckwheat flour)
- 1 Potato, boiled and mashed
- Rock Salt (Sendha Namak), to taste
- 1 Green chilli, chopped
- 1 teaspoon Fresh Coriander, chopped
- Cooking Oil, for frying
Procedure for making Falahari Kadhi
- Put curd, samak flour and water in a food processor and blend nicely to make a smooth mixture. You can add some lemon juice as well if the curd is not sour.
Note: You may use this food processor.
- Put a wok or deep frying pan on heat, pour 1 tablespoon oil in it.
- Add jeera and as it crackles, put turmeric powder, chili powder and coriander powder. Stir fry for a second then pour the curd mixture in it.
- Cook for 15 to 20 minutes on low medium heat stirring occasionally until the kadhi thickens to the required consistency.
- Meanwhile mix mashed boiled potatoes, kuttu flour and dry spices in a bowl and make small balls of the mixture.
- Deep fry the pakodas in hot oil and put these pakodas in kadhi.
- Once the kadhi has boiled with the pakodas for 2-3 minutes, remove from heat and pour in the serving bowl.
- Serve hot with Samak Rice Pulao (Click here for recipe).
