Organic Kitchen’s Kadhi Masala

This is a tantalizingly sour dahi kadhi prepared with besan, curd and delicious besan pakora. Compared with other kadhi recipes, kadhi prepared with this recipe has simply irresistible texture that lives up to its expectation of truly punjabi taste because of mildly spiced, deep fried pakora submerged in thick gravy. Enjoy kadhi pakora’s unparalleled taste with chawal (steamed rice) or vegetable khichdi and experience the truly blissful feel of classic comfort food.

 

Ingredients:

1. Curry leaves
2. Bay leaves
3. Cumin white
4. Ginger powder
5. Garlic powder
6. Onion powder
7. Red chilli powder
8. Turmeric powder
9. Coriander seed powder
10. Salt
11. Green chilli
12. Fenugreek seeds
13. Mustard seeds
14. Round red chilli
15. Clove
16. Cinnamon
17. Coriander leaves
18. Kashmiri Mirch
19. Classic garam masala
20. Mint leaves
21. Baking soda

 

Ingredients Required:

For Kadhi gravy:

Gram flour                 250gm (for kadhi gravy)

Yogurt                          1 kg

Cooking oil                  2 tbsp

 

For Tarka:

Onion                         2 medium size

Cooking oil                1 cup

 

For Pakora:

Onion                         3 large

Yogurt                        2 tbsp

Green chillies           4 to 5 finely chopped (can be added more as per your taste)

Gram flour                300gm

 

Method:

1. Mix step 3 spices in ½ cup of water and set aside.
2. Blend gram flour and yogurt in 2 to 3 litres of water and set aside.
3. Add 1st tarka masala in medium hot oil, stir fry for few seconds then add 2nd step masala and fry for few seconds until it turns golden. Add ½ cup water prepared with step 3 spices.
4. Add 2 glass of water and then add prepared mixture of gram flour and yogurt. Mix well and let it cook on low flame for 3 to 4 hours.
5. Meanwhile prepare pakora mixture. In a bowl, mix chopped onions, yogurt, green chillies and Pakora Mix in gram flour. Add water as required to form a thick paste. The consistency of the batter should not be very thick nor very watery. Leave it for 1 hour.
6. Heat the oil in a deep frying pan until bubbles appear on a wooden spoon held in the fat.
7. Drop tsp-sized portions of the mixture into the oil and fry until golden yellow.
8. Drain on kitchen paper.
9. When kadhi is ready and you get the desired thickness, add pakoras in kadhi, cover and cook for 4 to 5 minutes.
10. Now prepare final tarka, fry onion until light golden then add tarka masala and stir fry on low flame until onion gets golden brown color, immediately add powder tarka masala and switch off the flame.
11. Add prepared tarka in kadhi and switch of the flame. Cover for few minutes.
12. Serve with hot naan and boiled rice.
13. Serve 10 to 12 persons.

The information is for educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.