Ingredients


  • For Kadhi (Gravy)
  • Dahi (Yogurt) - 2 cups
  • Water - 2 cups
  • Besan (Chick Pea Flour) - 2 tbsp
  • Dhaniya (Coriander) Powder - 1 tsp
  • Jeera (Cumin) Powder - 1 tsp
  • Haldi (Turmeric Powder) - 1 tsp
  • Amchur (Dry Mango Powder) - 1 tsp
  • Salt - as per taste
  • For Tempering of Kadhi (Gravy)
  • Oil - 1 tbsp
  • Rai (Mustard Seeds) - 1 tsp
  • Jeera (Cumin Seeds) - 1 tsp
  • Heeng (Asefoetida) - a pinch
  • Lahsan (Garlic) - 4 big cloves
  • Adrakh (Ginger) - 1 inch piece
  • HariMirch (Green Chillies) - 3-4, finely sliced
  • For Pakoda (Fritters)
  • Dhaniya Patti (Cilantro) - 2 cups
  • Besan - 1.5 cups
  • LalMirch (Red Chilli) Powder - 1/2 tsp
  • Salt - as per taste

Preparation



For Kadhi (Gravy)



  • Mix everything under "For Kadhi" well in a bowl such that there are no lumps left.
  • Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".
  • Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".
  • When nice aroma of ginger/garlic starts coming, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle.
  • Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done, so you will know..lol).
  • While this is cooking, make pakodas.


Preparation



For Pakoda (Fritters)



  • Mix all the ingredients with just enough matter to make it into a very thick batter. It should be very similar to cookie batter (very thick), add besan less or more depending on it.
  • Heat enough oil in a pan to deep fry these pakodas.
  • Once the oil is hot enough, add teaspoonfulls of batter in oil and let them fry for 1-2 min. or so till the pakodas become a nice golden brown color.
  • Drain them on paper.
  • If you like the pakodas to be crispy when you eat them in kadhi, do not add them to kadhi till it is ready to be served or they will become very soggy.


Serving


  • Right 5 minutes before serving, add pakodas to kadhi and serve it with warm rotis or my favorite warm white rice.
  • This can also be made without pakodas. If you plan to just plain kadhi, do garnish kadhi with cilantro or even better, with some crushed kasoorimethi (dry fenugreek leaves)
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