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Kadi

Ingredients

  • ½ kg day old curd
  • 90 gm flour besan
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • Salt
  • ¼ cup ghee
  • ¼ cup methi fenugreek
  • 200 gm onions
  • Pakoras
  • 10 gms besan
  • Spinach
  • 2 gm coriander
  • ½ tsp carom seeds ajwain
  • 1 tsp ginger
  • 4 green chilies
  • Oil
  • Baghar/tempering
  • Ghee
  • Cumin
  • Mustard seed
  • 5 whole red chilies
  • Curry leaves
  • ½ tsp chili Powder

Instructions

  • Whisk curd in a bowl. Add gram flour, chili powder, turmeric and salt and whisk. Add 1 litre of water and whisk all Ingredients.
  • Pakoda
    Mix all the Ingredients. Add 3 tbsp water and mix well. Heat oil in a kadai and drop spoonfuls of batter to make 20 dumplings or pakoras. Deep fry till golden.
  • Sauce
    Heat ghee, add methi seeds and stir till they pop and sizzle. Add the curd mixture and bring to a boil.
  • Lower the heat, cover, and simmer until the sauce is of a thin consistency. Add the pakoras and simmer till thick.
  • Heat ghee and add mustard seed, jeera, whole red chilies, curry leave sand ½ tsp chili powder.
  • Pour over the kadi and serve immediately
Author: Amna Rahamn, India