Having grown up in India, this is one thing I have learnt and experienced. Each state has such different cuisines, that one cannot help but marvel the fact that even with limited ingredients there could be so many variations of a single recipe!
‘Kadhi’ is one such dish of which I know at least four variations: the Kadhi Pakoda (from Uttar Pradesh), Punjabi Kadhi, Rajasthani Kadhi and the Sindhi Kadhi…all of these have distinct taste and I love them all.
I start with the recipe for the one from my native state – the Kadhi as prepared in Uttar Pradesh. In the days to come, I will blog the recipes for the other three. You can try these yourself and decide which one’s your favourite!
- 150 gms besan (gram flour)
- A pinch of asafoetida
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp salt
- 1 tsp refined oil
- 1 tsp curd
- 4-5 tbsp oil for frying
- 2 tbsp besan (gram flour)
- 400 ml curd (preferably sour)
- 2 tsp refined oil
- 3/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp salt / or to taste
- A pinch of asafoetida
- 1 tsp rai (mustard seeds)
- 1 tsp cumin seeds
- 7-8 curry leaves
- 2-3 whole red chillies, dry
Steps – For Pakora
- Add the spices and about 50 ml water to the gram flour and form a paste; then add 1tsp oil along with the curd (adding the oil and curd will make the pakoras softer) – mix well
- In a wok, heat the oil; with a spoon or with the hand dribble small blobs of the paste into the oil and fry till golden brown
- Keep these aside (you could eat one or two, if you’re tempted!!)
- Beat the curd in a large bowl; add an equal amount of water and mix well
- In a separate bowl, mix gram flour with little water to form a paste and mix it with the
curd (wetting will ensure that the gram flour mixes evenly with curd) - In a bowl mix asafoetida, turmeric and red chilli powder along with about 1 tsp water to form a paste
- Heat oil in a wok and add rai and cumin seeds; once they splutter add the paste (asafoetida, turmeric and red chilli powder paste), add the curd and water mixture and bring it to boil at high flame, stirring continuously
- Add the pakoras and cook on low flame for next 15 minutes
- Serve the kadhi
- For ‘tadka’, heat oil/ghee in a wok, add curry leaves, mustard seeds, whole red chillies, switch off the gas, add a pinch of red chilli powder, top the served kadhi with this tadka (you could also add about 3-4 finely chopped garlic cloves in the tadka for a distinct taste)
- Kadhi tastes best when its piping hot, enjoy it with steamed ‘basmati rice’
This one is my favourite. Really love this………..
It's a pleasant surprise to know that you unlike ur brother like kadhi, it's my favourite too…will make it for you, next time when I am in Jaipur!!
Hello Ishita, I love this recipe but need to know the poportions if you want to increase the quantity. Thanks, Nomita
You could double or triple every ingredient, that's what I do when I am cooking for more…tell me if this works?
This is very delicious, i have to eat this item at my friend house its really amazing and beautiful in taste. Looking nice and informative blog thanks for sharing it restaurant near venkateshwar college