Kadhi Chawal

Now that I have come back from home I have yet another mom's special with me... and this time its kadhi chawal...

I have already told you guys how much just how much I love the kadhi that mom makes and now here is the recipe... but I can bet you cant make it as well as she does :D :D

so drool first and then read he he

Kadhi ChawalNow that I have come back from home I have yet another mom's special with me... and this time its kadhi chawal... I have already told you guys how much just how much I love the kadhi that mom makes and now here is the recipe... but I can bet you cant make it as well as she does :D :D so drool first ...

Summary

Rate it!0050 Print & more  

    Ingredients

    For the kadhi
    Sour Curd -
    3 cups
    Gram flour/besan -
    1 cup
    Cloves
    2-3
    Peppercons
    3-4
    Badi elaichi
    1
    Methi seeds
    1 tsp
    Mustard seeds (sarsoon not rai)
    1 tsp
    Green chillies
    2-3
    Turmeric
    1 tsp
    Salt and chilli powder
    to taste
    Oil
    2 tsps
    Coriander leaves to garnish
    handful
    For the pakoras
    Gram flour
    1 cup
    Chopped onion
    1
    Chopped mix vegies (optional, traditionally they are made of just onions)
    1 cup
    Dhaniya powder
    1/2 tsp
    Garam masala
    1 /2 tsps
    Salt and chilli powder
    to taste
    Oil for frying

    Steps

    1. for the kadhi
    2. beat the sour curd and the besan together, u can use a blender or mix them using the whipper
    3. heat the oil and add mustard seeds
    4. when they start to crackle add methi seeds and the rest of the sabut masalas
    5. fry for about 2 minutes and when they start to brown add chilli powder and turmeric
    6. add the sour curd and besan mixture and keep stirring for 5 mins
    7. Let it simmer for about 30- 45 minutes stirring in between till it leaves a nice aroma
    8. in the meanwhile get ur pakoras ready
    9. for the pakoras
    10. mix all the ingredients together and deep fry in hot oil

    interestingly this is where I have found a way to keep this healthier and avoid the deep frying (that is all I can thing of these days, N is so scared that I will change the way all his favorite food look and taste :P ) coming back to point... I make the batter a little thicker than normal and instead of deep frying them I fry them using a non stick paniyaram pan... uses much less oil.

    • Now add the pakoras to the kadhi simmer for about 2 mins.
    • garnish with corriander leaves and serve with steamy hot rice.