Aalookachaaloo : Kadhi recipe in english | gujarati kadhi recipe in english | kadhi recipe english | kadhi recipe

Hello! Friends, Kadhi is a well known Indian recipe.

The word Kadhi is derived from English curry. Kadhi is made from curd and gram flour.

It is called Kadhi because it is made in a pan and not in pressure cooker. It is very tasty and delicious. It is made of gram flour and curd and all people eat it with fervor.

Kadhi is also beneficial for our health. Yogurt acts as a digestive agent in our body and gram flour contains protein.

Some calls it gujrati kadhi recipe , other calls marathi kadhi recipe. Some calls it punjabi kadhi recipe and other marwadi kadhi recipe. I am making it in english.

You can also add Mangori, Guarfali or Chana Dal instead of Pakodi in Kadhi. Just soak some chana dal then boil it and add it in kadhi.

I am going to make pakori kadhi today. I will make the pakodi's first and believe me it is gonna be totally soft. Just follow the recipe step by step.

Pakodi kadhi is very easy to make. You will need these ingredients to make kadhi and pakodi.

Cooking time: 45 minutes
Serves 3

Ingredients for kadhi recipe :

Curd 250 grams
Gram flour 150 grams
Asafoetida 2 pinch
Turmeric 1/2 teaspoon
Salt to taste
Indian five spice blend (panch phoran) 1 teaspoon
Fenugreek leaves 2 tsp
Green chili 2 finely chopped
Celery 1 pinch
600 ml of water
Oil to fry 1/2 liter
Oil 1 tablespoon for kadhi
Dry red chilli 2

Method of preparation of Kadhi Recipe :

To make Kadhi recipe, first of all we have to make gram flour pakodi. To make gram flour pakodi, first heat 500 ml oil in a pan on medium flame, take 100 grams gram flour (besan) in a vessel and make a batter by adding a little water to it.
The solution should not be too thick nor too thin. After making the batter, whisk it well with the help of hands. It will take you at least 3 to 4 minutes to do this. After whisking the solution, take a little water in a bowl and check it by adding a little batter. If your batter starts floating after pouring your batter, then your batter is ready.
If your batter does not come up then whisk it a little more, and if it still does not come up, it means your batter has become a bit more diluted. Just add a little gram flour and again whip it for a minute and check it in that water.
After the batter is ready, add salt, 1 pinch of celery (ajwain), and finely chopped green chillies to it, mix it well. You can also add finely chopped onions. After heating the oil, take a little batter on your hands and put it in the pan. Put the batter in the pan in the pan , as far as it fits into it. After that fry it on medium to high flame for 5 minutes. Take out the pakodi by removing excess of oil from it with the help of a spatula and keep it aside.
To make Kadhi, heat 1 tablespoon oil in a pan. Take a vessel and with the help of a strainer, filter 250 grams of curd in the vessel. Make sure that your curd should be sour. Add 1 tablespoon gram flour to the curd and mix well.
Make sure that there are no lumps. Now add some water to it. Our oil must have been hot, add 2 pinches asafoetida, 1 teaspoon panch foran (five Indian spices), 2 dried red chillies and 1/2 teaspoon turmeric to the oil. You can also add 5-6 curry leaves as well.
Add batter of curd and gram flour. Now we have to cook the curry well for 10 to 12 minutes so that our curd doesn't break. Do not close the lid of your pan.
Stir the curry on a medium-high flame continuously for 10 minutes and then add salt as per taste.
You can also add a little red chili powder if you want.
After 10 minutes put pakodi in our kadhi and cook it on medium flame for 5 minutes too.
After 5 minutes, turn off the gas flame and crush 2 tsp fenugreek leaves between the two hands and put it in the curry. This will double the taste of your kadhi.
If you do not want to add it, skip it. Your kadhi pakodi recipe is ready, serve hot with roti, paratha or rice.
You can garnish a little finely chopped coriander leaves.