A few tips to make the perfect kadhi
1. Make sure the yoghurt is at room temperature.
2. Get the measurement of yoghurt to chickpea flour and water correct for a thick yet flowing and smooth kadhi. I use the same cup for measuring the yoghurt and water. Take a fairly large cup
3. Cook the kadhi for at least an hour. Stir often in between.
4. You can add other toppings such as – kasori methi, mint leaves, boondi, onion pakora, potato pakora, boiled black chickpeas.
1. Yoghurt – 1 cup
2. Chickpea flour (Besan) – 7 tbsp
3. Water – 5 cups
4. Red chilli powder – 1 tsp
5. Turmeric powder (Haldi) – 1/2 tsp
6. Garam Masala powder – 1 tsp
7. Ginger paste – 1 tsp
8. Salt – 1 tsp
9. Black mustard seeds (Rai) – 1/2 tsp
10. Cumin seeds (Jeera) – 1/2 tsp
11. Fenugreek seeds (Methi Dana) – 5-6
12. Fennel seeds (Sauf) – 1/4th tsp
13. Curry Leaves (Kadi patta) – 10-12
14.Mustard oil (Sarsoo ka tel) – 3 tbsp
15. Chickpea flour (Besan) – 2 tbsp
16. Fenugreek Leaves (Methi) – 1 cup
17. Coriander leaves – 1 cup
18. Carom seeds (Ajwain) – 1 tsp
19. Turmeric powder (Haldi) – a pinch
20. Baking powder – 1/2 tsp
21. Salt – 1 tsp
22. Water as required
23. Vegetable oil – 2 cups, for deep-frying
For making the kadhi mixture – take a large bowl and add the yoghurt. Whisk the yoghurt well.
Now add the chickpea flour (besan), red chilli powder, turmeric powder (haldi), ginger paste and salt. Whisk again to blend everything well. Make sure there are no lumps.
Now using the same cup for measurement, add 5 cups of water and whisk again to mix in the water.
For the tempering – Take a large saucepan. Heat the mustard oil to smoking point. Now add the cumin seeds (jeera), mustard seeds (rai), fenugreek seeds (methi dana), fennel seeds (sauf) and kadi patta to the hot smokey oil. Stir the tempering for just a few seconds.
Now add the kadhi mixture in the saucepan. Keep stirring until it starts to boil. Then lower the heat and cook covered for 45 hour. Stir often in between.
After 45 minutes of cooking on low flame, open the lid and cook for another 15 minutes.
For making the methi pakoras – finely chop the methi leaves. Finely chop the coriander leaves. Mix in a bowl. Add chickpea flour (besan), carom seeds (ajwain) and salt. Add water slowly to make a thick mixture. Now add in the baking powder.
Heat oil in nonstick saucepan. Once the oil is hot, drop spoonfuls of the batter into the oil to make pakoras. The pakoras will fluff up. Cook from both sides until crispy and cooked though. Make all the pakoras this way.
Add the prepared pakoras to the kadhi and serve the dish over hot boiled rice