Kadi

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 2 based on 100 votes
2
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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2

Ingredients

  • 400 g - Curd
  • 2 tbsp - Gram flour (Besan)
  • 1/2 - Onion, chopped
  • 1/2 - ginger, chopped
  • 1/3 tsp - Turmeric powder
  • 1/3 tsp - coriander powder
  • 2 to 3 - Small green chillies, finely chopped
  • A pinch of Hing
  • coriander leaves, finely chopped (for smell and decorating at the end)
  • Salt to taste
  • oil
  • 4 to 5 - Methi Dana
  • Rai (black mustard)
  • For Pakodi:
  • 2 to 3 tbsp - Gram flour
  • A pinch of Hing
  • A pinch of soda (optional to make Pakoris soft)
  • coriander leaves, finely chopped
  • 1 to 2 - Small green chillies, finely chopped
  • Salt to taste
  • Oil for frying Pakodis

How to Make Kadi

  • Mix all above things for Pakoris and prepare small Pakoris by frying it in pan in edible oil.
  • Keep them aside.
  • For Kadi, mix water in curd and put in mixer till bubbles are formed for 1/2 minute.
  • Alternatively, you can use Mathani (Indian curd mixer) for mixing.
  • Add Besan in this curd-water mix with hand.
  • Keep aside for 1/2 an hour.
  • Take cooking vessel and put oil, methi Dana and mustard seed. Let it splatter.
  • Add onion and fry till brown.
  • Add all masalas.
  • Then add curd water mix.
  • Keep on string till first boil, then bring it to simmer.
  • After about 10 -15 minutes, add Pakoris and let it boil for more 15 minutes.
  • If Kadi is getting thick, add more water.
  • Serve with rice.