Kadhi

Ingredients

• plain yogurt.5 cup
• gram flour (besan)2 tbsp
• turmeric powder.25 tsp
• ghee or oil1 tbsp
• mustard seeds.5 tsp
• A pinch of asafoetidaAs needed
• For the pakoras:As needed
• gram flour (besan).25 cup
• Chopped onions and green chiliesAs needed
• OilAs needed
• SaltTo taste
• Fresh coriander leavesFor Garnish

Instructions

1. 1

   Step 1

   In a bowl, whisk together 1/2 cup of yogurt and 2 tbsp of gram flour (besan) until smooth.

2. 2

   Step 2

   Add 2 cups of water, 1/4 tsp of turmeric powder, and salt to taste. Mix well.

3. 3

   Step 3

   Heat 1 tbsp of ghee or oil in a pan and add 1/2 tsp of mustard seeds and a pinch of asafoetida.

4. 4

   Step 4

   When the mustard seeds splutter, add the yogurt mixture to the pan.

5. 5

   Step 5

   Bring the kadhi to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

6. 6

   Step 6

   For the pakoras (fritters), mix 1/4 cup of gram flour with water to make a thick batter. Add chopped onions and green chilies, if desired.

7. 7

   Step 7

   Drop spoonfuls of the batter into hot oil and deep-fry until golden brown.

8. 8

   Step 8

   Add the fried pakoras to the simmering kadhi and cook for another 5 minutes.

9. 9

   Step 9

   Garnish with fresh coriander leaves and serve hot with rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Kadhi can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.