Kadhi – Mother-in-law Style

Kadhi needs no introduction. Different parts of India have their own versions of this curd and besan (gram flour) concoction.

When it comes to my personal experience, I have seen variations in my mother’s and mother-in-law’s recipes. Both equally good but different.

What I have here is my mother-in-law’s recipe. A recipe I have been following for the past 17 years.

This dish is a little more elaborate than my usual posts here but every bit of it is worth the effort put in

Ingredients:

For the kadhi:

• Besan – 1 cup
• Curd – 2 cups
• Water – 2 litres approx
• Turmeric – half tsp
• Asafoetida (hing) – a pinch
• Oil – 2 tbsp
• Salt as per taste

For the pakoda:

• Besan – 2 cups
• Turmeric – half tsp
• Chili powder – 1 tsp
• Asafoetida – a pinch
• Salt as per taste
• Water – 1 cup approx
• Oil for frying

Method:

Make the pakodas:

Take the besan in a large mixing bowl and add the turmeric, chilli powder and hing. Add water bit by bit. Keep mixing till you get a thick batter.

The batter should be such that it comes on you your spoon an when poured slips off easily. BUT IT SHOULD NOT BE RUNNY.

Using a hand whipper whip the besan. We need to incorporate air into the batter.

When you think the besan is light do a water test.

In a deep bowl take some water and drop a bit of the besan batter. If it comes up to the surface you know it is done.

Add the salt and get ready to fry the pakoda.

Heat oil in a kadai for deep frying the pakodas.

Using a small spoon add a bit of the batter on the edge of the oil. It will slip in and soon come to the surface. Fry till golden brown.

If you have beaten the batter well your pakodas will have a bubble filled interior.

Using all the batter make pakodas for the kadhi.

Do not forget to keep stirring the kadhi in between.

When all the pakodas are done you will need to add them to the kadhi.

Make the kadhi

To make the kadhi mix the besan and curd. Using a hand whipper whip the mix well to form an even consistency.

Add half a litre of water and mix again. Make sure there are no lumps.

Heat oil in a heavy bottom dish. A 5 litre deep dish would be ideal for the kadhi.

When the oil is hot add the hing and turmeric. Add a litre of water and allow it to come to a boil.

Maintain a high flame.

When the water is boiling carefully add the besan and curd mix. Keep stirring the mix while adding the began-curd mix.

Stirring is very important or else the kadhi mix will settle to the bottom and form lumps. You may also end up having a curdled consistency.

Having added the besan-curd mix keep stirring frequently. This stirring is the key to getting an even and rich consistency.

Continue to stir frequently till the kadhi does not come to a boil.

When you see the kadhi boiling reduce the flame and allow to boil for another five minutes.

Now add the salt. ADD SALT ONLY AFTER THE KADHI BOILS OR YOUR KADHI WILL CURDLE. 

Let the kadhi boil.

When you notice bubbles forming and spluttering on the surface you should consider it done.

Add the pakodas to the kadhi, give one final stir and cover.

Let it sit for half an hour till the pakodas absorb the kadhi and become soft.

Serve this kadhi with hot rice, red chillies fried in ghee and a drizzling of ghee.