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Dahi Besan Kadhi

This is a North-West Indian dish which is prepared and enjoyed all over India.It is tangy, with a bit of spice, and is usually made on hot, summer days.

Prep
Cook
Serves 4people
Ingredients
pakora
1
cup gram flour
pinch of coriander seeds
2
tsp chopped onions
1
chopped green chilli
1/2
(1 tsp) grated ginger
pinch of turmeric powder
1/4
tsp garam masala
red chilli powder to taste
1/2
tsp jwayen (optional)
water
salt to taste
oil for frying
kadi
2
tsp vegetable oil
1
cup gram flour
1
large onion sliced
1
tomato chopped
1
tsp ginger paste
2-3
tsp garlic paste
4-5
dried red chillies
7-8
curry leaves
2
tsp mustard seeds
1/2
(1 tsp) fenugreek seeds
1
tsp cumin seeds
1
tsp coriander seeds
2-3
clove
1
tsp turmeric powder
3
tsp garam masala
1
tsp red chilli powder
1
tsp tamarind paste
2
cups yoghurt
2
tsp fenugreek powder
salt to taste
Directions
1.
Kadi Preparation:
2.
Blend the yoghurt, double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder and gram flour. It should look like a butter milk mixture with gram flour in it.
3.
Keep aside for half an hour before beginning the kadi.
4.
Pakora:
5.
Mix all the pakora ingredients together in a bowl.
6.
Add enough water to make a very thick batter.
7.
Roughly shape into balls of dough and fry in oil to make the pakoras.
8.
Deep fry them until they turn brown and crispy. Place on paper kitchen towel to absorb any extra oil and keep aside.
9.
Kadi:
10.
Heat oil in a large pan. Add cumin seeds, mustard seeds, fenugreek seeds, coriander seeds and cloves, and let them pop.
11.
Add curry leaves and dry red chilli to the above mixture.
12.
Add onion to it and fry until brown.
13.
Add garlic and ginger and fry for 3 minutes. Then add chopped tomato and fry for a further 3 minutes.
14.
Add tamarind paste to the pan and let it come to the boil for 4 minutes. Then add turmeric powder, garam masala, chilli powder and salt, and fry until the oil starts floating on top and it gives out a dark reddish brown colour.
15.
Add the pre-made kadi mixture and keep stirring the curry to prevent sticking. Bring it to a boil on a medium heat, and after it boils 3 times, lower the heat and cook on a low flame for 20 minutes, frequently stirring the curry.
16.
Once it is thick enough and has become a dark yellow colour, stir for another 5 minutes, then sprinkle with fenugreek leaves and boil for 2 minutes. Then add pakoras to the kadi.
17.
Boil for 3 more minutes, avoiding stirring as much as possible to keep pakoras intact.
18.
Finally, garnish with coriander and serve hot with rice.

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