Today’s recipe- kadhi

Method of preparation for Kadhi



3 cups sour curd (reduce if you don’t like sour curry), 1 cup gram flour (for pakodi)

1 small bowl oil, 1/4 teaspoon cumin seeds, 1/4 teaspoon deggie pepper, 1/4 teaspoon mustard seeds

1/2 teaspoon turmeric, 1/2 teaspoon coriander powder, 2 pinch garam masala

1 pinch asafoetida, salt and chilli as per taste, 4-5 red chillies, 6 curry leaves, desi ghee.

First of all, place the gram flour in a big pot.
Make a thick batter by adding a little water and stirring. At least 15 minutes have to be stirred. Due to which the pakoras of the kadhi will become very soft. Heat oil in a pan. Put the pakodi in the hot oil with the help of finger and thumb. Fry till it turns yellow and take it out in a plate.

Method of preparation for Kadhi

Stir 1 cup gram flour in water. Gutlias should not be made. Stir the curd well and mix it in the gram flour solution. Then make a thin solution by adding water to it.
Now put 1 tablespoon of oil in the pan and heat it. Add cumin, asafoetida, turmeric, coriander powder and red chili powder and put it in the pan. Immediately add 1 glass of water. Then mix the curd and gram flour solution in a wok. Add the baked pakodas as well. Cook for 5 minutes while stirring continuously.

Method of preparation for Kadhi
2 Now add salt and according to your taste, thicken or cook it as thin as you like. Now add garam masala. It is ready now. Now make more tasty by adding tempering to it.
Heat native ghee in 1 bowl. Add mustard chilli, red chilli, red chilli and curry leaves. Turn off the gas. Sprinkle the curry and eat it with hot hot roti or rice.

Recipe for making other kadhi

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How to make curd curry

How to make Gujarati Kadhi

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How to make Sindhi Kadhi

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Recipe for punjabi kadhi

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