‘Kadhi -chawal’ for a large chunk of Indians, translates into ‘comfort food’. ❤
Kadhi is a yogurt and gram flour (besan) based gravy with vegetable fritters. It goes perfectly with steamed rice or khichdi (kedgeree).
Kadhi is made from buttermilk or yogurt. This recipe used buttermilk. Buttermilk gives the kadhi a smooth texture compared to yogurt. Punjabi kadhi is made out of full fat buttermilk or yogurt. Whereas, Sindhi kadhi is made out of tamarind pulp.
And in all my experiments of cooking, I have found Kadhi to be instrumental in feeding my teenager some vegetables. Go innovative with the fritters !! 😉 😀
I have used a mix of grated raw papaya and potatoes with chopped onion, green chillies and seasonings.
Here’s what I did………………
For the fritters/pakoras :
1 cup – grated raw papaya
1/2 cup – grated semi-boiled potatoes
1 tsp – grated ginger
1 nos – onion, finely chopped
2 nos – green chilli, finely chopped
gram flour, as per need
pinch of baking soda (optional)
pinch of ajwain/carom seeds
pinch of salt
oil for deep frying
For the gravy :
500 ml – buttermilk
3 tbsp – gram flour /besan
1 tsp – tumeric powder
1/2 tsp – red chilli powder (optional)
Salt to taste
For tempering/ tadka :
pinch of fenugreek seeds/ methi dana
pinch of asafoetida
a sprig of curry leaves/ kadhi patta
2 nos – dried whole chilli
1/4 tsp mustard seeds
Mix together all ingredients listed under Fritters, except gram flour.
Add gram flour (approx. 3 tbsp initially) and mix it all together. Add water to make a thick batter. Remember, the raw papaya has it’s own moisture too.
Heat oil in a wok/ kadhai.
Drop a dollop of the batter at a time of the gram flour mix and deep fry on medium heat. Drain on a kitchen paper.
Blend the buttermilk and gram flour together.
Heat 2 tsp oil in a deep pan.
Add all the ingredients mentioned under ‘tempering’.
As the mustard splutters, pour the buttermilk and gram flour mix.
Add 1 1/2 cup water.
Add tumeric and red chilli powder. Season with salt.
As it comes to boil, lower the heat and let it simmer for 10 mins. Stir occasionally.
Add the fritters and increase the heat. Cook for another 1 min and take it off fire.
To add that extra zing –
In a small pan, heat 2 tsp ghee/ clarified butter. Once it starts smoking, taking it off fire and add a pinch of cumin seeds, few curry leaves and 1/4 tsp red chilli powder. Pour the tempering over the Kadhi before serving.
Happy cooking !! 🙂
Cheers !! 😀