Kadhi is an Indian dish which consists of a thick gravy based on chickpea flour, and contains onion fritters called pakodas, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. An interesting fact shared by wikipedia is that in Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab Kadhi is a simple, quick winter meal. Made from Besan (also known as chickpea flour or Gram Flour) to thicken the consistency, and adding pakoras, it is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour yoghurt is not added, just full fat buttermilk, or unsweetened yoghurt. Bishnoi and Bagri tribe usually make kadhi in evening every day.So today we talk about No Onion No Garlic Kadhi Pakoda made with curd and besan (gram flour) along with some crunchy ajwain pakoras. While making this kadhi make sure you use ghee while tempering it, this gives an amazing aroma and flavor to the kadhi. Do not skip adding curry leaves or else you will miss that rustic flavor in your plate. Sharing a quick and easy recipe of No Onion- No Garlic Kadhi Pakoda. Try making at home and share your feedback with me in comment below.
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Munga Kadhi / Drumstick Kadhi
Punjabi Kadhi Pakoda
Kale Chane Ki Kadhi
Gujrati Kadhi
Boondi Kadhi
How To Make No Onion- No Garlic Kadhi Pakoda :
Mix all ingredients for Pakoda, like beesan, ajwain, salt and water and keep aside for 10 mins to rest.
Heat oil in a wok and drop small size dumplings into the oil. Fry in batches until golden in color. Transfer the pakodas in a plate and keep aside. Meanwhile prepare the kadhi.
Take a large mixing bowl and add curd along with 2 cups water. Whisk nicely such that no lumps are seen. In a glass/ mug or bowl take besan and 1 cup of water and stir to make a fine, lump free solution. Add besan mix into curd and whisk well such that everything incorporates well. Now add slit green chilies, turmeric powder and salt to taste. Whisk again and transfer the mix in a thick bottomed pan or wok. Keep the pan on gas and turn on the stove and bring it to a boil. Once the kadhi comes to a boil, simmer the gas flames and let it cool for 15-20 mins or till its creamy. Add the fried pakodas to the kadhi and let them absorb.
Meanwhile heat ghee in a skillet or frying pan and add mustard seeds, fennel seeds, cumin seeds, methi seeds, dry red chilies, asafoetida and curry leaves and red chili powder, wait till they crackle, do not burn. Turn off the gas and immediately pour the tempering on kadhi and close the lid so that the aroma remains intact.
Granish with some chopped coriander if you like and serve hot with plain steamed rice. Enjoy the ultimate soul food.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 250 grams Fresh Curd
- 4 tbsp Gram Flour/ Besan
- 1 cup water
- salt as needed
- 2 green chillies slit
- 1/2 tsp Turmeric powder (Haldi)
- 1 tbsp Ghee / Clarified Butter
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1/2 tsp methi seeds
- 1 pinch Fennel seeds / Saunf
- 1/2 tsp Asafoetida / Hing
- 2-3 Dry red chilies
- 1 sprig Curry leaf
- 1/2 tsp Red Chili Powder
- 4-5 tbsp Gram Flour/ Besan
- 1/2 tsp Ajwain Seeds
- Salt and Water as needed
- Oil for deep frying
Ingredients
For Tempering :
For Pakoda :
|
|
- Mix all ingredients for Pakoda to make a smooth batter and keep aside to rest for 10 mins. Heat oil in a wok and drop small size dumplings into the oil. Fry in batches until golden in color. Transfer the pakodas in a plate and keep aside. Meanwhile prepare the kadhi.
- Take a large mixing bowl and add curd along with 2 cups water. Whisk nicely such that no lumps are seen. In a glass/ mug or bowl take besan and 1 cup of water and stir to make a fine, lump free solution. Add besan mix into curd and whisk well such that everything incorporates well. Now add slit green chilies, turmeric powder and salt to taste. Whisk again and transfer the mix in a thick bottomed pan or wok. Keep the pan on gas and turn on the stove and bring it to a boil. Once the kadhi comes to a boil, simmer the gas flames and let it cool for 15-20 mins or till its creamy. Add the fried pakodas to the kadhi and let them absorb.
- Meanwhile heat ghee in a skillet or frying pan and add mustard seeds, fennel seeds, cumin seeds, methi seeds, dry red chilies, asafoetida and curry leaves and red chili powder, wait till they crackle, do not burn. Turn off the gas and immediately pour the tempering on kadhi and close the lid so that the aroma remains intact.
- Garnish with some freshly chopped coriander and serve hot with plain steam rice and a dollop of ghee. You can also pair the meal with papad and pickles.
If you like this easy recipe then try making at home and share your feedback with me in comments below. You may also like
Munga Kadhi / Drumstick Kadhi
Punjabi Kadhi Pakoda
Kale Chane Ki Kadhi
Gujrati Kadhi
Boondi Kadhi
Try out these famous Kadhi recipes popular all across the country and share your feedback with me in comments below. For more instant updates you may sign up our news letter or you may even follow me on instagram @spoonforkandfood
Happy Cooking!
Love : Shaheen
