Onion or vegetable fritters dunked in a creamy curd curry cooked with gram flour and flavored with curry leaves and green chilies is Kadhi. Originated in Rajasthan and later gracefully adapted in all parts of India. Kadhi is one such humble dish that can be made with various methods and is open to innovations. Usually Bhajiyas or onion fritters are added in kadhi but in different regions of India, Kadhi is cooked in various styles. Gujrati kadhi, Marathi Kadhi, Sindhi Kadhi and Punjabi Kadhi are the most commonly prepared techniques at home. It can also be made by using various vegetables, another commonly made kadhi at my home using vegetables is Bhindi Kadhi or Munga Kadhi. Here Munga means Drum sticks. The flavors are also adjusted as per everyones choice. Usually kadhi is made with a bit sour curd but the Gujrai kadhi has an amazing sweetness which is though very mild but absolutely delectable. In Chattisgarh, Boondi kadhi is another common and famous preparations which is also a part of menu in marriages and celebrations. It’s easy and can be made in a jiffy. Let us proceed to see how it is made… 🙂
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
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- 200 gms Curd
- 3 tbsp Chickpea flour besan /
- 2 Green chili (slit)
- handful Curry leaves
- 1 tsp Turmeric
- Salt - as needed
- 3/4 cup Boondi
- 1 tsp Mustard seeds
- 4 - 5 Curry leaves
- 2 chilies Whole red
- 1 pinch Asafoetida / Hing
- 2 tbsp Coriander Fresh - (chopped) optional
- 1 tbsp Oil
Ingredients
For tempering :
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- Take curd in a large bowl, add water and whisk it well to make it as thin as Chaas/ Buttermilk. You can even use ready made plain chass or mattha.
- Add besan and whisk again such that the besan dissolves in the curd well. Break lumps if formed.
- Add turmeric powder, salt, curry leaves and split green chilies and stir again.
- Take a heavy bottomed wok or a pan and transfer the curd mix in it and put on stove.
- Let the curd mix come to a nice boil and then simmer the gas flames and let the kadhi cook for 15-20mins (in low heat).
- You will see the kadhi getting thick and leaving cream at sides. Scratch the cream and add it in kadhi.
- Turn off the gas and immediately add boondi in the kadhi and close the lid. The fried boondis will automatically get soft in the kadhi. Meanwhile prepare the tempering.
- For tempering, heat oil in a pan, add the ingredients mentioned above for tempering. Pour it on the kadhi and close the lid again so that the aroma can infuse properly.
- Serve hot with plain white rice with a dollop of ghee. Bliss!
