Kadhi is a popular yogurt & chickpea flour-based sauce all over India. Each state and region have their own ways of making kadhi. It is called Challa charu in Telugu. Challa sambar is a slight variation of kadhi where a paste of green chili, coriander seeds, cumin seeds is added to make it savorier. In northern India, pakoda (spiced fritters) are added to the kadhi.
I am giving the recipe of Maharashtrian kadhi without pakodas.
Ingredients:
- 1 cup plain yogurt (curd)
- 3 tbs Besan (chickpea flour)
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- Salt to taste
- Curry leaves
- 4-5 dried red chilies
- ½ cup chopped cilantro
- 1 tbs oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Some people use sugar or jaggery, but I do not use it.
Method:
- Take curd in a mixing bowl.
- Take besan in a small bowl, add some water and make a smooth paste
- Transfer this paste to curd.
- Add water, salt, coriander powder, ginger paste, cumin powder, and turmeric powder.
- Whisk the mixture very well to make a smooth batter.
- Bring this mixture to simmer
- Add chopped cilantro to it
- Add the tempering to it. (alternatively, you can make tempering in a big pot and then transfer the batter to it and bring it to simmer)
- To make the tempering, take a small pan and add oil to it
- Add mustard seeds and cumin seeds to it once oil is hot and let them crackle
- Add curry leaves and dried red chilies
- Add this tempering to simmering kadhi
- Let all spices mix well.
- Turn off the stove and serve hot kadhi with cooked rice.
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