Kadhi

Name: Kadhi
Total time: 1800 s
Yield: 2 peoples
Cuisine: Indian
Ingredients: 2 Cups besan; 1.5 cups plain yogurt; 1/2 tsp red chili powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 6 cups water; 2 tsp oil; 1/2 teaspoon methi seeds; 1/2 teaspoon cumin seeds 1/4 teaspoon hing; As per taste salt; 2 pinches baking soda; As required oil for frying; 1/2 teaspoon kashmiri red chili powder for the bright red color

rimpy makker @2004rimpy

#SSF
#post no 1

rimpy makker @2004rimpy

#SSF
#post no 1

Saved

Ingredients

30 minutes

2 peoples

2 Cupsbesan
1.5 cupsplain yogurt
1/2 tspred chili powder
1/2 tspturmeric powder
1 tspcoriander powder
6 cupswater
2 tspoil
1/2 teaspoonmethi seeds
1/2 teaspooncumin seeds 1/4 teaspoon hing
As per tastesalt
2 pinchesbaking soda
As requiredoil for frying
1/2 teaspoonkashmiri red chili powder for the bright red color

Saved

Steps

30 minutes

1

For pakoda-mix, all the ingredients accept oil with one-fourth cup of water. Heat sufficient oil in a kadhai, drop small portions of the mixture, and deep fry till golden brown. drain and place on absorbent paper and set aside.
2

For kadhi-mix together curd, gram flour, salt, turmeric powder and beat well. heat 3 tablespoon ghee in a kadhai and add cumin sheed, mustard sheed, and fenugreek sheed. when the change color adds asafoetida, green chili, and saute for a minute.
3

Add curry levels, red chili powder, and add 6 cups of water and curd for minutes. add salt to taste and let it cook stirring constantly until it bolling. reduce heat and let it cook for about 30 minutes, stir occasionally.Add pakoda in to the kadhai. Cook it for another 15 min.
4

For tadka-heat one tablespoon ghee in a pan add whole red chili and cumin sheed.as the start to sputter, Add red degi mirch powder and tak it off the flame. Pour the tadka over the kadhai, mix very well.Kahdi is ready Serve with rice