Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy or soup based on gram flour and may contain vegetable fritters called pakora, to which dahi (yogurt) is added to give it a bit of a sour taste. It is often eaten with cooked rice or roti. Varieties of kadhi include those from Rajasthan, Maharashtra, Gujarat, Punjab, and Sindh, which are located in present-day India and Pakistan.
LETS GET COOKING:
Course : Lunch
Cuisine : Indian
Prep time : 10 minutes
Process time : 15 minutes
Total time : 25 minutes
Urad dal (soaked)- 1 cup
Curd - 1 cup
Onion - 1
Green chili - 2
Curry leaves - 1 string
Mustard seeds - 1 tsp
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Baking soda - 1/2 tsp
Salt - 1 tsp
Oil - 2 tsp
Soak the urad dal for 2 hours and grind smoothy, then add salt and baking powder it and beat it well until the batter becomes fluffy and soft. Cover and keep aside
Now beat the curd well, add turmeric, chili powder and salt into it and beat again, keep aside
Add oil in a pan, then add mustard seeds allow it to crackle, then add curry leaves and slit green chilis and sauté them
Now add chopped onions and sauté them again
Pour the masala curd into it and mix well
Add required water and boil it
Now add the urad dal batter into the curd like small dollops
Cover and cook them for 10 minutes
Serve hot with rice
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