The fragrant aroma of simmering yogurt and chickpea flour fills the kitchen, spiced gently with turmeric, cumin, and ginger. Crispy pakoras float lazily in the golden, tangy kadhi, absorbing its warmth and flavor. With each spoonful, the creamy, slightly tangy curry comforts the soul, carrying the subtle heat of green chilies and the warmth of aromatic spices. It’s a dish that speaks of home, patience, and care – perfect for sharing around the family table, where tradition and love are always the main ingredients.
Ingredients:
For the Kadhi (Yogurt Gravy):
- 2 cups plain Yogurt (curd), well beaten
- 3 tablespoons Gram Flour (Besan)
- 4 cups Water
- 1 tablespoon Vegetable Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 8-10 Curry Leaves, fresh
- 1-2 Green Chilies, slit lengthwise (adjust to taste)
- 1 teaspoon Ginger Paste
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder (optional, adjust to taste)
- Salt to taste
For the Pakoras (Optional):
- ½ cup Gram Flour (Besan)
- 1 small Onion, finely chopped
- 1 Green Chili, finely chopped
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Red Chili Powder
- Salt to taste
- Water, enough to make a thick batter
- Oil for deep frying
For Garnish:
- Fresh Cilantro Leaves, chopped
Instructions:
- Prepare the pakoras (if using): In a bowl, combine gram flour, chopped onion, green chili, turmeric, red chili powder, and salt. Add enough water to make a thick batter. Heat oil in a deep pan and fry small spoonfuls until golden brown. Drain on paper towels and set aside.
- Make the kadhi mixture: In a large mixing bowl, whisk together yogurt and 3 tablespoons of gram flour until smooth. Gradually add 4 cups of water, stirring continuously to prevent lumps. Set aside.
- Tempering: Heat oil or ghee in a heavy-bottomed pan over medium heat. Add mustard seeds and cumin seeds. Allow them to crackle for a few seconds.
- Sauté aromatics: Add curry leaves, slit green chilies, and ginger paste. Sauté for 1-2 minutes until fragrant.
- Add spices: Sprinkle turmeric powder and red chili powder. Stir briefly to bloom the spices.
- Cook the kadhi: Lower the heat slightly. Slowly pour in the yogurt-gram flour mixture, stirring constantly. Bring to a gentle boil, then reduce the heat to low. Let it simmer for 25-30 minutes, stirring occasionally, until the kadhi thickens slightly and the raw taste of besan disappears.
- Add pakoras: If using, gently add the fried pakoras into the kadhi during the last 10 minutes of simmering.
- Garnish & Serve: Sprinkle freshly chopped cilantro on top. Serve hot with steamed rice or roti.
Tips & Variations:
- Tanginess: Add a pinch of amchur (dry mango powder) or a teaspoon of lemon juice for extra tang.
- Consistency: Adjust water to make the kadhi thicker or thinner as per your preference.
- Flavor boost: A pinch of asafoetida (hing) added to the tempering enhances aroma and digestibility.
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 35-40 minutes