Kadhi Chawal is a delightful dish popular in North India that combines tangy spiced yoghurt curry (kadhi) with steamed rice (chawal). The addition of pakoras (gram flour fritters) gives a nice finish to the kadhi, adding a unique texture and flavor that makes it even more irresistible.

Smooth and creamy, kadhi with fluffy rice and pakoras is a wholesome, comforting meal, perfect for lazy afternoons or festive gatherings. Enjoyed steaming hot during soggy rains or as a comforting midday meal, Kadhi Chawal with pakoras is sure to be a cherished classic!

Ingredients

• For Kadhi: Yogurt (Curd): 2 cups (whisked)

• Gram Flour (Besan): 4 tbsp

• Water: 3 cups

• Turmeric Powder: 1/2 tsp

• Red Chili Powder: 1/2 tsp

• Salt: To taste

• Sugar (Optional): 1/2 tsp

• For Tempering: Oil or Ghee: 2 tbsp

• Cumin Seeds: 1 tsp

• Mustard Seeds: 1 tsp

• Fenugreek Seeds (Methi): 1/4 tsp

• Asafoetida (Hing): A pinch

• Dried Red Chilies: 2 broken

• Curry Leaves: 8-10 leaves

• Ginger: 1 tsp finely chopped

• Green Chilies: 2 slit

• For Pakoras: Gram Flour (Besan): 1 cup

• Onion: 1 medium thinly sliced

• Green Chilies: 1 finely chopped

• Carom Seeds (Ajwain): 1/2 tsp

• Salt: To taste

• Red Chili Powder: 1/2 tsp

• Water: As needed (to make a thick batter)

• Oil: For deep frying

• For Rice: Basmati Rice: 1 cup

• Water: 2 cups

• Salt: To taste

Step By Step Guide

Prepare The Pakoras

In a mixing bowl, combine gram flour, sliced onions, green chilies, carom seeds, salt, and red chili powder. Gradually add water to make a thick batter. Mix well to coat the onions evenly. Heat oil in a deep frying pan over medium heat. Drop spoonfuls of the batter into the hot oil to form small pakoras. Fry until golden brown and crisp. Remove and drain on paper towels. Set aside.

Prepare The Kadhi

In a bowl, whisk yogurt and gram flour until smooth, ensuring no lumps. Add turmeric powder, red chili powder, salt, and 3 cups of water. Mix well to make a thin mixture. Pour the mixture into a deep pan or kadhai and bring to a boil over medium heat, stirring continuously. Once it boils, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.

Add Pakoras To Kadhi

Once the kadhi has thickened and cooked, gently add the pakoras. Let them soak in the kadhi for 5-7 minutes before serving.

Temper The Kadhi

Heat oil or ghee in a small pan for tempering. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them crackle. Toss in asafoetida, dried red chilies, curry leaves, ginger, and green chilies. Sauté for a few seconds until aromatic. Pour the tempering over the kadhi and mix well.

Cook The Rice

Rinse basmati rice thoroughly and soak for 15 minutes. In a pot, bring water and salt to a boil. Add the soaked rice. Cook until the rice is soft but not mushy. Drain excess water and keep the rice aside.

Assemble And Serve

Serve hot kadhi with fluffy steamed rice, ensuring each serving has pakoras soaked in the kadhi. Garnish with fresh coriander leaves if desired.