Kadhi
Besan-yogurt curry with fried pakoras, Bidar style thinner and tangier. Telugu-Deccani hybrid comfort food served over rice.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Curd — 280 g (whole)
- Gram Flour — 100 g (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- onion — 200 g (chopped)
Tempering
- Asafoetida — 0.3 g
- Mustard Seeds (Black) — 1 tsp (whole)
- Urad Dal — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
- Curry Leaves — 8 piece (ground)
Method
- Whisk the curd with the gram flour and a little water until smooth and lump-free; this thin batter is the base of the kadhi.
- Slice half the onion for the gravy and finely chop the rest, mixing it with a spoon of the gram-flour batter to shape small pakoras.
- Heat half the coconut oil in a kadhai and deep fry the onion pakoras until golden. Drain and set aside.
- In the remaining coconut oil, add mustard seeds, urad dal, hing and curry leaves; let them splutter.
- Add ginger-garlic, sliced onion, turmeric, red chilli powder, and coriander powder. Saute until the onion softens.
- Pour in the whisked curd-besan mixture and enough water to keep it thin. Bring to a gentle boil, then simmer on low heat for 15-20 minutes, stirring often to prevent curdling.
- Drop in the fried pakoras 5 minutes before turning off the heat so they soak up the tangy gravy while staying soft.
- Adjust salt, garnish with coriander leaves, and serve hot over steamed rice.
Common questions
- What is ಬೀದರ ಕಢ಼ೀ in English?
- ಬೀದರ ಕಢ಼ೀ is written Kadhi in English.
- How many calories in one plate of Kadhi?
- 164 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.