This is my very first attempt at posting a recipe online. I have successfully been self-promoted from being a dishwasher, to a kitchen assistant, and now a cook. I learned this recipe from my very talented Mother-in-Law, who cooks like a professional. Although it looks like there’s so much work involved in this recipe, but it actually is quite easy to follow – I got it right on my first try. And it tastes absolutely good.
Step 1: The Kadi
Whisk the yoghurt (500 grams), then add gram flour (1 cup) and turmeric powder ( 1 tsp).
Add 3 cups of water and whisk well.
Heat 2 tbsp of oil. Add cumin seeds (1 tsp) and fenugreek seeds (1/2 tsp).
When the seeds splutter, add 1 tsp of red chili powder dissolved in 1 tbsp of water. Saute for a few seconds.
Add the whisked yoghurt and cook on high heat until it starts boiling. Then reduce heat.
Cook for an hour. Add water if the mixture becomes too thick. Add salt. The longer you cook, the better it will taste.
Step 2: The Pakoras
Make a batter with: gram flour (1 cup), red chili powder (1/2 tsp), coriander powder (1 tsp), finely chopped onion (1 medium-sized), salt, finely chopped green chilies, and oil (1 tsp).
Add water and whisk to form a batter (consistency like those for pancakes).
Heat oil. Drop 1 tbsp of batter into the oil. Fry on medium heat till light brown.
Remove excess oil on an absorbent paper.
When kadi is ready, add the pakoras and cook for 15 minutes.
Step 3: The Tempering
You’ll need: whole red chilies, cumin seeds, mustard seeds, and curry leaves.
Heat oil. Add the cumin and mustard seeds first. When they splutter, add the curry leaves and whole red chillies. Be careful to not burn the chillies.
Add to the kadi. Keep yourself at a safe distance from the stove. The hot oil will splutter.
Serve warm. This kadi goes well with zeera (cumin) rice.
This dish tastes even better when reheated the next day.