Kadi

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 2 Stars
2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

Rate This Recipe
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.