Kadhi U.P.Style

Kadhi U.P. Style

Need sour curd for Kadhi. Keep the

curds overnight out of your fridge,

mixed with a little salt and you get

it perfect to make Kadhi in the morning.

This treat  is for Lunch. With boiled rice.

Ingredients for the Pakodis

1.  1/2 cup Besan  (chickpea flour)            

2.  Water

Method for Pakodis: Mix Besan and water.

Keep adding water to flour a little at a time,

make a batter by whisking it vigorously to look like a cake batter. To test drop a little

mix in water if it floats it means the beating

is done. If you do not want to stir it for long,

fry the Pakodis in shallow oil so that only

half of it immerses in oil. It will puff-up with porous structure as shown in picture. Now with fingers drop about 15 ml. of the batter into hot oil to deep fry or shallow fry which-ever process you have chosen. Just collect a small portion of the batter with fingers neatly and  drop it in the hot oil. For better result each time you take batter in fingers immerse your fingers in water. Put many Pakodis together in one batch. See picture.  The Pakodis swell

double their size while frying and make a dumbbell shape. Fry both sides. Drain and keep aside. I use Sundrop or any non smelly oil.

Ingredients for the Kadhi.

 3. Besan  1/2 cup

 4. 3, cups sour curds ( sour buttermilk is

considered the best for kadhi abour 4-5 glasses

when you have thick curds , just dilute it with water) 

5. Salt to taste
6.  Methi Seeds (fenugreek seeds)

7.  Chilli Powder (Mirch Kutti)

8.  Turmeric powder 1 tsp

9.  Hing (Asafoetida) 3 pinch

 Method:

Put little oil in deep big pan when hot fry methi seeds add chilli hing and turmeric powder mix everything together ,  using a hand mixer or a whisk to make a thin solution and pour in a thick bottomed pan and start cooking on medium flame. Stiring about every 5-8 minutes. Boil for about half an hour then add the Pakodis to the boiling mixture, boil further for another 15 minutes. ( or till are soft and have absorbed the liquid).

Now is the time for the tempering or the tadka. Take off from heat and proceed for the tadka. 

The tadka enhances the taste and look of Kadhi.It should be poured over the Kadhi only after Kadhi is served in dish. Pure Ghee to be used. 

Ingredients for the tadka (Tempering)

Ghee 2 tbsp or more if you wish

asafoetida a pinch

Chilly ( Mirth Kuti)

The tadka making:

Heat the ghee in a tadka in a deep small pan.  Chilly and then hung / asafoetida splutter and get aromatic. Take care not to burn them. Pour tadka on Kadhi after it is placed on serving dish

Optional: 1) may garnish with Few pinches of Garam Masala

2) May add curry leaves and mustard seeds in tadka

With left over Kadhi Gravy may use by adding water and spices of your choice some other day by adding sauté vegetables in butter add coriander leaves it becomes another good dish.