Kadhi

Kadhi is a thick gram flour based gravy to which yogurt is added for a slightly sour taste. It optionally contains vegetable fritters called pakoras. It is eaten with cooked rice or roti.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add some water to a bowl of besan and mix properly to get a pouring consistency. Ensure that there are no lumps formed. In another bowl, beat yogurt.

Step 2

Mix the besan and yogurt together and beat the mixture for 2 mins.

Step 3

Add salt and (optional) sugar, as per taste, and keep aside.

Step 4

In a mixie, add green chillies, garlic and ginger.

Step 5

Grind to a coarse paste.

Step 6

For the tempering, you will need: cumin seeds, mustard seeds, hing, fenugreek seeds, curry leaves, and dried red chillies.

Step 7

In a kadhai, add cooking oil, cumin seeds, mustard seeds, and hing on a low flame. As soon as the mustard seeds begin to cackle, add fenugreek seeds, curry leaves, and dried red chillies.

Step 8

Add the freshly prepared chilli-ginger-garlic paste.

Step 9

Fry for a minute on a low flame. Keep stirring to ensure it does not burn.

Step 10

Add chopped onions and fry well.

Step 11

Add haldi and pinch of salt.

Step 12

Keep stirring and frying the onions for a few minutes till they become slightly golden brown.

Step 13

Add the yogurt-besan concoction to the kadhai, along with a glass of water.

Step 14

On a low flame, keep stirring continuously to ensure that lumps don't get formed. Due to the besan, the concoction tends to thicken quickly. As it thickens, add more water to get the desired consistency. Cook for around 7-8 minutes on a low-medium flame.

Step 15

Serve hot with cooked rice.