Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on besan (gram flour), and contains vegetable fritters called pakoras, to which dahi (curd) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.
It is made in different ways in different parts of the country, so there’s no one way to make it. They all use besan though, that’s one thing in common. So, you see there’s no single way to enjoy kadhi. It depends which region of India you are from and which kind of kadhi you grew up eating.
Kadhi also comes from the word “kaadhna” which means cooking on low heat for a long time. So, the longer you slow cook the kadhi, the better it tastes!
Well, today I will be preparing kadhi without fritters (pakoras) which is quick to prepare for your busy day.
So let’s start preparing the delicious Kadhi
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Category: Main Course
Serves: 2
Ingredients
1 cup curd
½ cup besan (gram flour)
¼ tsp methi (fenugreek seeds)
2-3 cloves of garlic
1 pinch hing (asafetida)
2 dry red chillies
1 chopped onion (long cut)
¼ tsp turmeric powder
¼ tsp chilli powder
2 tbsp oil
Salt to taste
Instruction:
- To a bowl, add 1/2 cup besan and 4 tbsp of water. Whisk until besan and water are well combined.
- Now add 1 cup of curd to the besan water paste and again whisk very well until it becomes lumps free.
- Add 1 cup of water to the thick paste and mix well.
- Now in a large and deep kadhai or pan, add 2 tablespoons of oil on medium-high heat. You can use any oil but mustard oil gives it a nice flavor.
- Add ¼ tsp of methi (fenugreek seeds), 2-3 crushed garlic cloves, 1 pinch of hing (asafetida) and dry red chillies.
- Now add ¼ tsp of turmeric powder, ¼ tsp of chilli powder and then add the prepared besan-curd mixture into the pan and whisk until you have a lump free mixture.
- Add 2 cups of water and mix until it's all mixed together.
- Now heat on medium-high, stir continuously until the kadhi comes to a boil.
- In a small pan heat 1 tbsp of oil and add the sliced onion along and cook for 2 minutes until golden brown.
- Now add the fried onions to the kadhai and stir well.
- Add salt after the kadhi has been cooking for 15 minutes or so. Cook for another 10 minutes on a medium old flame.
- And the kadhi is all ready to be served.
- The best part is it tastes even better the next day!
Happy Cooking!!!
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