Kadhi Recipe: Kadhi is one such dish, which is very much liked by most of the people. Along with this, it is also made in most of the houses in India and children like it very much.
There can be different ways of making it everywhere. However, the best kadhi is the one which is prepared by boiling well. If the curry is cooked for a long time on low flame, then its taste becomes very delicious.
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Kadhi is made in many styles, such as Punjabi style Dahi Pakoda Kadhi, light Gujarati Kadhi, nutritious Sindhi Kadhi, Rajasthani Kadhi etc. But today we are going to tell you about Kadhi without curd, which you can make at home very easily. Let us know the recipe of Kadhi without curd…
Kadhi Recipe: Ingredients
- Gram flour – 3 cups
- Dry mango – 4 teaspoons
- Cumin – half teaspoon
- Fenugreek seeds – half a teaspoon
- Asafoetida – half a teaspoon
- Red chili powder – 1 tsp
- Garlic and ginger paste – 1 tsp
- Turmeric powder – 1 tsp
- salt – to taste
- Oil – for tempering
- Onion – 1 (finely chopped)
- Green chili – 3
Method
- To make Kadhi, first you have to take gram flour in a bowl.
- After this, prepare a solution by adding little water to it.
- Then soak two spoons of dried mango powder in water for a while.
- After this add a pinch of baking soda to the curry solution and keep it for ten minutes.
- Now make fritters for the curry.
- For this, first of all you have to take a separate bowl.
- Then mix 2 cups gram flour, 3 chopped green chillies, 1 finely chopped onion, salt as per taste and a pinch of baking soda in it.
- Now take a pan and put it on the gas and add oil to it.
- When the oil becomes hot, put the mixture of pakoras in it and fry it lightly.
- After this, take out all the pakoras in a plate and keep them.
- After this take a pan and keep it on the gas.
- When the pan becomes hot, put 2 spoons of oil in it and apply tempering of onion and cumin.
- After this, reduce the flame and pour the gram flour solution in the pan.
- Then add half teaspoon turmeric powder, 1 teaspoon red chili, 1 teaspoon ginger and garlic paste and salt as per taste.
- After this let it cook and when the rawness of gram flour comes out.
- Then when the curry starts getting thick, add asafoetida and chopped onions on top of it.
- After this your curry is ready, you can serve it.
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