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’