Kadhi

Kadhi is a very popular  dish prepared in north India.  In our family too kadhi is a favourite Sunday afternoon dish.  It makes a nice change and all the ingredients are generally available at home. Its a good option if you have run out of veggies too!

Ingredients
For Kadhi:
1 cup yoghurt
1 onion
3-4 cloves garlic
Small piece ginger
1 green chilli
1/4 tsp fenugreek seeds( methi)
1/2 tsp cumin seeds (jeera)
pinch of asafoetida ( hing)
Few curry leaves
3tbsp gram flour (besan)
salt to taste
1tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp oil

For Pakoras: 5tbsp gram flour( besan), salt to taste, pinch of turmeric, pinch of  carrom seeds( ajwain)  and few tbsp water. Oil to fry.

Method:  Slice onion finely.  Chop ginger, garlic and green chilli.

For pakoras mix gram flour and water. Add water gradually to form thick paste. To check if batter is of correct consistency, drop a little in a bowl of water. If it retains its shape then its fine.  If it disintegrates, add more besan. When batter is ready, add pinch of salt, turmeric and carrom seeds.

In a  wide heavy bottom pan put few tbsps of oil.  When oil is heated drop little batter at a time to make pakoras for the kadhi. Take out when puffed and golden and keep aside. Once the batter is almost used up in the bowl,  add the yoghurt and gram flour meant for the kadhi and mix into a smooth paste.  Add 5-6 cups of water and whisk well.  I generally blend it in the mixer at this stage to avoid any lumps.

If there is excess oil in the pan in which pakoras were made take out and let just 2 tbsps oil remain. Put in the cumin seeds, fenugreek seeds and asafoetida.  Let it crackle. Add the sliced onions, ginger, garlic, green chilli and curry leaves. Stir for couple of minutes.  Do not brown.  Now add the salt, red chilli powder and turmeric powder. Immediately after this pour the yoghurt and gram flour mixture.  Keep stirring till mixture starts boiling.  Then lower the flame and let it simmer for ten minutes or so  till the kadhi is of the right consistency and raw taste of gram flour is no longer there. Close the flame and add the pakoras. Cover and leave for few minutes for the pakoras to soften.

In a small pan add oil and cumin.  When cumin starts crackling remove from fire and add pinch of red chilli powder and pour over the kadhi.  Serve hot.

The kadhi should not be too thick when you close as it will get thicker once pakoras are put in. Don't boil kadhi after pakoras are put in.  In case kadhi gets too thick add more warm water.