Kadhi
Ingredients
Pakoras (gramflour dumplings) cooked in a yoghurt gravy
- 2 cups yoghurt
- 6 tbsp. gramflour (reduce gramflour for a thinner gravy)
- 2 tbsp. ghee
- 1 tsp. red chilli powder
- ½ tsp. turmeric
- Salt to taste
- 3 mediun small potatoes
- 3 small onions
The Pakora (If you wish to make them at home. I used store bought pakoras)
- ½ cup Gramflour
- A pinch soda bi-carb
- Salt to taste
- ¾ tsp. Ajwain
- 1 tsp. Kasoori methi (fenugreek)
- 1 ½ tsp Ginger
- 5 Green chillies
- Ghee to deep fry
Tempering
- 2 tsp. ghee
- 1 tsp. cumin seeds
- ¼ tsp. fenugreek seeds
- ¼ tsp. mustard seeds
- 4 whole red chillies
- Whisk the yoghurt in a bowl, add gramflour, red chillies, turmeric and salt.
- Peel, wash and cut potatoes ad onions into ¼ inch thick roundels.
The PAKORAS:
- Scrape, wash and fine chop ginger.
- Remove stems, wash and chop finely green chillies.
- Sieve gramflour and soda bi-carb together, add ajwain, kasoori methi and enough water to make a thick batter.
- Add the remaining ingredients and mix well.
- Heat ghee in a kadhai, make 1 ½ inch dumplings and deep fry until golden brown.
- Remove and keep aside.
COOKING:
- Heat ghee in a vessel, add the yoghurt mixture and four cups water and stir well, bring to a boil, reduce to low heat and simmer for 8-10 minutes, stirring from time to time to prevent yoghurt from curdling.
- Add potatoes, bring to a boil, reduce to low heat and simmer for 8-10 minutes.
- Then add the onions and simmer until potatoes are cooked.
- Now add the Pakoras and stir for 2 minutes.
- Adjust the seasoning. Allow the kadhi to simmer.
- Meanwhile, to prepare the tempering, heat ghee in a frying pan, add all the seeds and sauté over medium heat until cumin begins to crackle.
- Add red chillies, stir and remove.
- Bring the summering kadhi to a boil, pour on the tempering and stir.
- Remove to a bowl and serve with boiled rice.
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