Kadhi is a dish using gram flour and yogurt as a base and a few spices. It is served with rice and chappati. It is not very spicy, but has a very distinct flavor.
To make the Kadhi base, you will need the following ingredients:
- 1/2 cup of Besan (gram flour)
- 1 cup of dahi (plain yogurt)
- 1 tsp Haldi (turmeric powder)
- 1 and 1/2 tsp namak (salt)
- 1/2 tsp mirchi powder (chili powder)
- 1 tsp hing (asafoetida powder)
- 6 cups water
- 1 tbsp oil (any vegetable oil)
- 1/2 tsp methi seeds (fenugreek seeds)
- 1/2 tsp sarson seeds (mustard seeds)
Follow the following steps:
- Mix the besan, yogurt, haldi, namak, mirchi, hing, and 1 cup of water in bowl and mix with a whisk.
- Add 5 more cups to the mixture after it is well mixed.
- In a pot, heat the oil
- Add the methi and sarson seeds to the hot oil and let sit until the methi seeds turn from yellow to brown.
- Add the mixture and turn the stove to high.
- When the base begins to boil, set the stove on low heat and let sit for 30 minutes (occasionally stirring).
To make the pakodas for the Kadhi, you will need the following ingredients:
- 1/2 tsp of namak (salt)
- 1/2 tsp haldi (turmeric)
- 2 cups of besan (gram flour)
- 1 cup of water
- 1 tsp Eno salt
- oil (any oil of your choice)
Steps for making pakoda:
- Cut your broccoli into small 1 or 2cm pieces. Use 2 cups worth of this cut broccoli.
- Place the cut broccoli, besan, namak, haldi, water, and Eno salt in a bowl and mix well.
- Heat up a pot of oil for frying on medium heat (to test for when the oil is at the right temperature, place a drop of the mixture into the pot and see if it cooks and floats. If it does, the oil is ready).
- Using a large table spoon pick up some of the mixture and drop it in the oil to fry. You can place many drops inside the oil to fry at once
- Once the drops have browned lightly on the outside remove them and place on a paper towel
Once the pakodas have cooled and the base is finished cooking, mix the pakodas into the base.