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Tadka Kadhi

Course Main Course
Cuisine Indian

Ingredients
  

Kadhi

  • ½ cup Gram Flour
  • 2 cups Curd
  • 1 tsp Turmeric Powder
  • ½ tsp Fenugreek Seeds
  • 8-10 Curry Leaves
  • 2 pinch Asafoetida
  • Salt according to taste
  • 2 tsp Oil

Pakora

  • ½ cup Gram Flour
  • Salt according to taste
  • 1 pinch Baking Soda

Tadka

  • ¼ cup Oil/Ghee
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 3-4 Dry Red Chillies
  • 1 tsp Red Chilli Powder

Instructions
 

Kadhi

  • For making kadhi batter mix together curd and gram flour in a mixer jar keep it aside.
  • Now mix together gram flour, salt and add little water at a time and make thick smooth batter and keep it aside.
  • Now take a wide pan and add 1 tsp of oil. When oil is little hot add asafoetida, fenugreek seeds mix well.
  • To this add curry leaves and turmeric powder give it a stir.
  • Add gram flour mixture and mix it well. Stir it continuously so that it don't stick to bottom.
  • Add 2 cups of water and mix again and make the flame on high.
  • Take a boil and know reduce the heat to lowest. Now cook the kadhi for at least for 15 minutes.
  • Keep stirring after every few minutes to avoid burning.
  • When you see some cream at the top of kadhi it means if you are ready. Switch off the heat and take the kadi away from heat.

Pakora

  • Heat the oil at medium high flame and then add a pinch of baking soda in pakora batter and mix well.
  • Drop small size dumpling in hot oil. Once they double in size turn them over.
  • Cook them till they are crisp. Take them out. Now boil the kadhi again and add pakoras. Switch off the heat and cover the pan.

Tadka

  • Heat ghee or oil and add whole red chilly and stir till they become crisp.
  • To this add mustard and cumin seeds and let them crackle.
  • Add red chilly powder and switch off the heat. Add this hot tadka to kadhi.

Video

Keyword dinner, lunch
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