Ingredients
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Gram Flour - Besan
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Water
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Asafetida
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Fenugreek Seeds
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Oil
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Turmeric powder
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Coriender Powder
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Garam Masala
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Green OnionsOptional
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Black Mustards
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Red or Green Chili
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Cilantro Leaves
Directions
Kadhi is a very common dish in India. It is made almost alternate days in many households across India. However, its preparation is different.
This version of Kadhi used to be made by my mother at least once a week. Besan (gram or the split and bleached garbanzo bean flour) is an ingredient used in many dishes. This happens to be the main ingredient for almost all versions of Kadhi.
It is debatable if the English word Curry evolved from Kadhi. Actually the herb Curry Leaves got its name because it is often used in Maharashtrian and South Indian versions of Kadhi.
Most basic version of Kadhi consists of Besan dissolved in water / buttermilk and tempered (Tadka) in oil. Spices, and additional ingredients make difference in ultimate results. Other variations include using different acidic ingredients like lemon juice, mango powder, Kokum or Tamarind.
Choice of strong aromatic spices like onions, garlic, fenugreek, and asafoetida each gives different flavor to Kadhi. Some versions include green vegetables such as Spinach and may be named Patal Bhaji. Others can use a combination of any vegetables.
Sindhi Kadhi uses a lot of vegetables. Punjabi Kadhi is very thick in consistency as it is simmered on low heat for long time to thicken it. On the other hand Gujrati Kadhi is possibly the most runny in its thickness.
In this version of Kadhi, I am demonstrating the dumpling, Pakode or Bhajiye version. Adding these deep fried Pakode make Kadhi very tasty. For shortcut, one can add just a snack called Boondi that is sold in most Indian stores. Boondi is dry and small droplet size version of plain Pakode hence does not spoil even without refrigeration.
Step 1 is making Bhajiye (Pakode or Dumplings) using Besan. Step 2 is making the Besan solution in buttermilk, plain yogurt or sour cream. Step 3 is tempering it. Despite all these steps a big pot of Kadhi can be prepared in 20 minutes or less if using Boondi. My mother’s recipe requires Fenugreek seeds as its main aroma.
Steps
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1
Done
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Buy Boondi or Make PakodeOne can buy a non-perishable Indian snack called Boondi from any Indian store as an alternative to making fresh Bhajiye(Pakode). To make fresh Pakode, make a dough with Besan, salt, oil, turmeric, coriander, chili and optionally onions. Deep fry it by dropping into hot oil in cherry size portions individually. Harvest once they are golden brown. |
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2
Done
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Make Kadhi BaseDissolve 2 TBSP of Besan into a big bowl with small amount of water and thereafter dilute it with 4 cups of water. Add salt, turmeric to it. |
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3
Done
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Tempering / Tadka - Final Step.Heat 2 TBSP of oil in a large pot. Add black mustards, pop them. Add fenugreek seeds, cumin, chilis and sizzle. Add the Kadhi base to it. Bring to boil. Add Pakode (dumplings). Boil again. Garnish with fresh cilantro. |
