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.
The one exasperation i faced when trying to cook is getting all those herbs and spices! My mother certainly doesnt carry stocks of fenugreek and mustard seeds … sigh…
Hmmm the pakoras look delish on its own! I think i wouldnt mix them into the gravy and make them soggy.
When i have my own house i will certainly try these recipes! If you can do it, i can too! LOL
I also never had fenugreek seeds before. In fact never saw one when I was single, hehe.
Now, I keep my pantry stocked with all those wonderful spices. I’m sort of enjoying cooking, specially that Hubby tells me that the food tastes much better than those in the restaurants.
Yes, the pakoras are truly delicious. It is a must during Ramadhan. When they’re cooked in the gravy, they taste creamy.
May Allah grant your wish and you will soon have your own house, InshaAllah.
Assalam o alaikum sis,
I was going to try this recipe today but I don’t have these curry leaves.. what are they called in Pakistan? I have one, curry patta, but they are dried, would they work here? I hope you reply soon as I’m going to try this in few hours inshaAllah! 🙂 Wish me luck man this is gonna be my first try on kadi and that too w/o mum!
And please post more traditional recipes and particularly if you can post chicken qorma’s? I’ve been looking for it from ages but I have yet to find an authentic one.
Thank you, keep inspiring the world! 🙂
Yay! Alhamdulillah it turned out okayish hehe
Yep! Okayish is fine for me at this stage ! InshaAllah I’ll improve with time. At first I was VERY disappointed as to why it didn’t turn ‘great’ but now I am ok considering it was my first time afterall! :p
Looking forward to your chicken qorma! Wish you best 🙂
Thanks for the kind words, sis. 🙂
Oops! lol I just noticed I commented with my cousin’s nick hehe I forget to change, silly me!
As-salaamu’alaykum wa Rahmatu Llahi wa Barakatuhu my dear sister,
OH.. this looks interesting and yummy. I’ve never heard of it before.. so now I must try it! Insha’Allah I’ll give it a try one day.
How many does this serve? And do you serve it with other things?
Thank you !
Thank you so so much for this recipe. I’ve been looking for a good khadi recipe in aages! 🙂
whats gram flour…..i realy want to try this recepie looks yummy?
Hi Zee! Gram flour is a flour made from ground chana dal, a legume otherwise known as chickpeas.
I happened across this site today. The recipes look amazing! I enjoyed reading the other posts as well. Ramadan Mubarak. Ma’asalama.
Ramadan mubarak to you too!
Doesn’t the youghurt curdle when heated?
No, it doesn’t.