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Ingredients
Kadhi
- 4 tbsp Chickpea flour (Besan or Gram Flour)
- 2 cups Yogurt (sour is better)
- 3 cups Water
- 2-3 tbsp Vegetable oil
- 1 tsp Fenugreek seeds
- 1/4 tsp Hing (Asafoetida)
- 1 tsp Turmeric powder
- 1 tsp Chilli/paprika powder
- 1/2 chopped Onions Chopped lengthways
- 1 tsp salt
Garnish
- 1 tsp Vegetable oil
- 1 tsp Cumin seeds
- 2 dry Whole chillis
- 1 tsp Chilli/paprika powder
Ingredients
Kadhi
Garnish
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Instructions
For the Kadhi
- In a bowl, mix the Chickpea flour with enough water to make a smooth paste.
- Add the yogurt, mix well and set aside.
- In a deep pan, heat the oil on medium heat and add the hing and fenugreek seeds.
- When the fenugreek seeds being to pop, add the onions and brown.
- Add the turmeric powder, chilli powder and stir.
- Add the yogurt mixture and stir immediately to avoid lumps from forming.
- Add the water and continue to stir until it boils (this will prevent any sticking).
- Once boiling, turn heat down to low and cover.
- Cook 30-40 minutes, stirring frequently, Kadhi is ready when it is thick and smooth.
- Add the salt, cook for 2-3 minutes more.
- If adding the veggie fritters or veggies, add them now and heat until hot.
- Eat as a soup or over rice. Add the garnish just before serving.
Garnish
- Heat the oil in a small frying pan.
- Add the cumin seeds and whole chillies until the cumin seeds are dark and fragrant.
- Add the chilli powder.
- Stir and pour over the Kadhi.
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