Kadhi Chawal/Rice- One comfort meal!

#KadhiChawal, is one such comfort #Indian meal that everyone loves. #Kadhi is a thick gravy made with chickpea flour and butter milk or dahi. Buttermilk is used to give it a sour taste and chickpea flour brings the creamy thickness. The authentic traditional kadhi is one which has pakoda in it. But, many a times raita boondi, potatoes are also used instead of pakoda to save time. I often use raita boondi on a busy day which saves me a lot of time. Be it with pakoda or any alternate, it is always loved by my family! Mostly, kadhi is eaten with rice, so kadhi chawal go hand in hand. Every region in India has different recipe of Kadhi, for eg. Gujarati kadhi is a bit sweeter as they add jaggery/sugar in it and it's thinner too. Sindhi kadhi is again different. I usually make typical #UP style kadhi which is a bit sour and thick, of course you'd have guessed by now I'm from Uttar Pradesh.

It's been more than 8 years of my marriage. I remember when I moved to the US after marriage and started cooking food everyday, I started craving for Kadhi within a week. Back then I thought it's not an easy task to make kadhi, as it should have prefect creamy texture, soft pakodas, and ideal sourness. I called my mom right away to ask for the recipe and her reaction was like "seedha kadhi banaegi, pehle kuch aur hi bana le" ... hahaha. So, technically Kadhi recipe was the first one that I asked my mom over a phone call. My mom makes kadhi without onion and garlic and it's super yum, hence that's the recipe that I'm going to share. Many of my friends have tasted this recipe and they had been asking me to put it up on my blog for a long time. So this is for you and all who have been waiting for it! Finally your wait is over. Let's start the recipe of authentic UP style Kadhi pakoda!!

This recipe will serve 3-4 people . Do try it. I'm certain that you'll love it!

List of Ingredients:

For Kadhi

1. Chickpea flour - Half cup.

2. Dahi/Yogurt/Buttermilk - 1.5 cups.

3. Methi seeds - 1 tsp.

4. Kasoori methi - 2 tsp (finely crushed).

5. Heeng/Asafoetida - 1 tsp.

6. Haldi/Turmeric powder - 3 tsp.

7. Laal mirch/Red chili powder - 1.5 tsp.

8. Dhaniya/Coriander podwer - 1 tbsp.

9. Water - 2.5 cups.

10. Salt - per taste.

11. Mustard oil - 2 tbsp, you can use any oil if you don't like mustard oil.

12. Red dried chilies - 5-6

For Pakoda

1. Chickpea flour - 1 cup.

2. Ataa/Whole wheat flour - 2 tbsp.

3. Khaane ka soda/Baking soda - Half tsp.

4. Water - to make thick batter.

5. Salt.

6. Refined oil - for frying.

Easy to follow steps:

First we'll make a mixture with dahi and besan. Take besan in a bowl, start adding water bit by bit to make smooth lump free paste. Mix this paste into dahi very well so that there are no lumps. Add all the dry spices (salt, red chili powder, coriander powder, turmeric powder) in the mixture and mix again.

Note: If you're going to use fresh curd, which is not sour, then let it sit on kitchen counter overnight before using it to make kadhi. I did the same as I used fresh home made curd. This is done to get that perfect sourness in kadhi and to avoid unnecessary lemon juice or amchur/dry mango powder to get that taste.

To prepare kadhi, take oil in kadhai/pan on moderate flame. I highly recommend mustard oil to get that extra flavor and aroma. But, if you don't like it, use any vegetable/refined oil. When oil is moderate hot add heeng, methi seeds and pour the mixture that we made above carefully into the kadhai after a few seconds. Add 2.5 cups of water and stir it. Keep the flame high and bring it to a full boil while continuously stirring it. Reduce the flame to low-medium and let it simmer for 3-4 minutes, but in between do not forget to stir it. Sprinkle kasoori methi, mix well and let it simmer for another 20-25 minutes on low flame until desired consistency is achieved. Keep stirring intermittently to keep it from sticking at the bottom of pan.

Note: If you're using mustard oil, it should be heated till it is smoking hot to get rid of the raw flavor. Then reduce the flame, bring it to moderate hot temperature before adding methi seeds and heeng.

While kadhi is simmering, we'll prepare batter for pakodas. Take besan in a bowl, add whole wheat flour, soda and a pinch of salt to it. Add water slowly to make a smooth and thick lump free batter. Give the batter a pretty good whisk for 5-7 minutes so that it is well aerated and we get super soft pakodas. Take oil for frying on low to medium flame. Drop one tbsp batter at a time to make pakodas. Fry them until they are light golden in color. Take them out and directly transfer them in piping hot simmering kadhi.

Another way is to take them out in water, let them soak for 10-12 minutes, then squeeze gently before putting them in kadhi. You can do either way, but pakodas when soaked in water, tend to break while stirring kadhi. You have to be really gentle dealing with them.

After adding pakodas, let it simmer for another 2-3 minutes. Turn off the flame. I love to pour laal mirch tadka on top and enjoy it with rice or chapati!

Usually, people put dried whole red chilies in the Kadhi while making it, but they become soggy if we do so. My husband and I like them fried separately to keep them crisp and flavorful.

And, look at this bright yellow indulgent kadhi ready to be finished in just no time!!

Happily Stay Home!

Hope you liked the recipe and didn't find it too difficult. Let me know if this got you high on flavors. Don't forget to subscribe for more updates. Leave a comment for any questions/thoughts. Talk to you in my next mouthwatering recipe!

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