KADHI (NOT CURRY)

Name: KADHI (NOT CURRY)
Cuisine: Indian
Ingredients: 250 g sour yogurt; 700 ml water; 75 g besan; 2 tsp turmeric; 1 tsp Kashmiri red chilli powder; to taste salt; for frying oil; 1 medium medium onion, sliced; 3 green chillies, finely chopped; 1 handful fresh spinach; 2 tsp ginger, finely chopped; 0.25 tsp caraway/carom seeds (ajwain); few curry leaves, finely chopped; 1.5 cups gram flour; 0.5 tsp mustard seeds; 0.5 tsp fenugreek seeds; 0.5 tsp coriander seeds; 1 clove garlic; 6 g ginger; 1 dried chilli; Couple of sprigs fresh curry leaves; 1 tbsp kasuri methi; ghee; 3 small round chillies or dried red chillies; 1.5 tsp cumin seeds; 1 pinch hing (asafoetida)

Serves 1

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KADHI (NOT CURRY)

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Serves 1

Directions

1Whisk together the yogurt, gram flour, water, turmeric, and Kashmiri red chili powder.
2Add sliced onions, green chillies, fresh spinach, chopped ginger, carom seeds, and chopped curry leaves.
3Add the gram flour to the pakora mix.
4Add water bit by bit until it forms a sticky batter.
5Deep-fry the pakoras until golden.
6Heat oil in a pot.
7Add hing, mustard seeds, fenugreek seeds, coriander seeds, and chilies.
8Add fresh curry leaves and onions to the pot.
9Add the gram flour-yogurt mix to the pot.
10Add salt to the kadhi.
11Simmer the kadhi on low heat for 15-20 minutes, gradually thickening it.
12Make the tarka by heating ghee in a small pan.
13Add round chillies, Kashmiri red chilli powder, cumin seeds, and a bit of hing to the ghee.
14Pour the tarka over the kadhi.
15Garnish the kadhi with red onions, green chillies, and coriander.
16Add the pakoras into the kadhi.
17Pour extra Kashmiri red chilli tempering on top.

Ingredients

250 g sour yogurt
700 ml water
75 g besan
2 tsp turmeric
1 tsp Kashmiri red chilli powder
to taste salt
for frying oil
1 medium medium onion, sliced
3 green chillies, finely chopped
1 handful fresh spinach
2 tsp ginger, finely chopped
0.25 tsp caraway/carom seeds (ajwain)
few curry leaves, finely chopped
1.5 cups gram flour
0.5 tsp mustard seeds
0.5 tsp fenugreek seeds
0.5 tsp coriander seeds
1 clove garlic
6 g ginger
1 dried chilli
Couple of sprigs fresh curry leaves
1 tbsp kasuri methi
ghee
3 small round chillies or dried red chillies
1.5 tsp cumin seeds
1 pinch hing (asafoetida)

Equipment

bowlwhiskladledeep fryerpan

Tips

The yogurt must be sour; if not, it won't work.
For the pakoras, there is no fixed measurement of water, so add bit by bit until everything looks sticky.
You don't necessarily want to brown the onions; just loosen them up.
The gravy will thicken while simmering on low heat.

KADHI (NOT CURRY)

KADHI (NOT CURRY)

Directions

Ingredients

Equipment

Tips

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