Kadhi Chawal (Gram flour-yogurt curry with rice)

Kadhi Pakora (Gram flour fritters) is not just a recipe, its a tradition! A tradition which runs in Indian families. The recipe of this soul satisfying dish also runs in the family and is passed over through generations. This recipe was passed over to me by my mother and I love it the most. Kadhi is derived from the word kadh which means to reduce by cooking.

The simplicity of this healthy and tasty curry is what makes it so special. It is made differently in different parts of India. There is a Sindhi kadhi which is vegetables in gram flour gravy or Gujarati (made in Gujarat, India) kadhi which is slightly sweet in taste and many more. I have made the Punjabi version (made in Punjab, India) Kadhi Pakora today. Pakoras are the gram flour-onion fritters which just make this dish complete for me. Pakora in itself is basically a tasty teatime snack in Indian households. So whenever we make kadhi pakoda, the pakodas have to be made extra so that they can be enjoyed separately before dipping in the curry. Kids fight over pakoras at home! Its a very sweet memory associated with this traditional delicacy.

It is best to relish this dish in lunch as main course because gram flour could be difficult to digest if eaten in dinner. Rice is what it is preferred to have it with, but many people love to have kadhi pakora with plain parathas as well. Remember to use sour curd for this dish as it tastes best after cooking with gram flour and other spices. If you do not have sour curd, just keep the required quantity of curd out of refrigerator (at room temperature) overnight and it will be of perfect sourness for making this tasty curry!

Ingredients:

For kadhi (curry)

Sour curd- 2.5 cups

Gram flour- 2 tbsp

Water- 2 cups (more if needed)

Turmeric powder- 1 tsp

Red chilli powder- 1.5 tsp

Coriander powder- 1.5 tsp Salt- to taste

Ginger paste- 1.5 tsp

Garlic paste- 1.5 tsp

Curry leaves- 8-10

Mustard seeds- 1.5 tsp

Cumin seeds- 1.5 tsp

Asafoetida (Hing)- 1/2 tsp

Fenugreek (methi) seeds- 1 tsp

Dry fenugreek leaves- 1 tbsp

Ghee- 1 tbsp

Oil- 1.5 tbsp

Kadhi Method:

1. In a bowl, whisk curd, gram flour, water, 1 tsp red chilli powder, turmeric powder and coriander powder. Whisk smooth and avoid any lumps. (You can use a blender as well)

2. In a deep frying pan (Kadhai), heat oil and add asafoetida, mustard seeds, cumin seeds, ginger & garlic paste, curry leaves, fenugreek seeds and saute for 1 min.

3. Now add the curd mixture to the pan. Add more water to have a flowing watery consistency.

4. Stir occasionally and let it boil and reduce on medium heat.

5. Add salt after cooking for 15 min. Kadhi should start to thicken at this point.

5. Make pakoras untill kadhi cooks

Pakora (fritters) ingredients:

Gram flour- 1 cup

Oil- for deep frying

Water- as required for thick mixture (approx 1/2 cup)

Onion- 1/2 cup (chopped)

Salt- 1 tsp

Red chilli powder- 1/2 tsp

Coriander powder- 1 tsp

Pakora Method:

1. In a bowl, mix together gram flour, onion, salt, red chilli and coriander powder and make thick a batter with water.

2. Heat oil in a frying pan for deep frying pakoras

3. Oil should be completely hot and then reduce the heat to medium before starting to fry. With a spoon, drop batter in oil for frying.

4. Deep fry for 2-3 min on medium heat until they turn golden in color.

5. Turn occasionally. Take out on a plate with tissue paper (to soak excess oil)

6. Add the pakoras to kadhi when kadhi has reduced to almost 1/3rd in quantity.

Tempering method:

Just before serving, in a small pan, heat ghee and add dry fenugreek leaves, 1 tsp cumin seeds and 1/2 tsp red chilli powder and add it to the prepared kadhi. It gives a beautiful color and aroma to the kadhi.

Relish this soul satisfying dish with boiled jeera rice and have a lovely day :)