Kadhi Chawal is one of those dishes which define comfort and mom’s love to me! A delicious way to incorporate some curd in your diet!
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. I bet you can’t make it as well as my mom 🙂
There is something about kadhi chawal that defines comfort to me! Whether it is those delicious pakoras which mom puts into them or just the simple spices, I don’t know. Kadhi has so many forms all over India. Isn’t it amazing how we all have used curd in some form or the other in our diets. While most of the world has just started to realise the amazing benefits of having curd everyday, Indians definitely have had it as an integral part of their diet since time immemorial!
Whether it is the coconut based mor kuzhambu or the jaggery laced kadhi from Gujarat, each is so unique in its taste and so delicious! Have them with rice and a piece of papad, and trust me, your meal is just so perfect!
I have so many fond memories of Kadhi Chawal growing up as a child. It was one dish I would always look forward to. Whenever mom made it, I used to wait to take some rice on the plate, add a ladle full of kadhi with some pakoras on it and dig into the plate with gusto. I was one of those kids who loved eating kadhi chawal any time. In fact, I am still like that. And just before I give you the recipe to the traditional kadhi, do try making some Moongra kadhi if you can lay your hands on fresh moongra. You will be licking your plate clean 🙂
for the kadhi
- 3 cups Curd Sour
- 1 cup Gram flour besan
- 2 - 3 cloves
- 3 - 4 black peppercorns
- 1 elaichi badi
- 1 tsp methi seeds
- 1 tsp mustard seeds (sarsoon not rai)
- 2 - 3 green chillies
- 1 tsp turmeric
- to taste salt and chilli powder to taste.
- 2 tsps oil
- handful coriander leaves to garnish
for the pakoras
- 1 cup gram flour
- 1 onion chopped
- 1 cup mixed vegetables chopped (optional)
- 1/2 tsp dhaniya powder
- 1 / 2 tsps garam masala
- to taste salt and chilli powder to taste.
- oil for frying
- For the Kadhi
- Beat the sour curd and the besan together. You can use a blender or mix them using the whipper.
- Heat the oil and add mustard seeds.
- When they start to crackle add methi seeds and the rest of the sabut masalas.
- Fry for about 2 minutes and when they start to brown, add chilli powder and turmeric.
- Add the sour curd and besan mixture and keep stirring for 5 mins.
- Let it simmer for about 30- 45 minutes stirring in between till it leaves a nice aroma
- In the mean time, get your pakoras ready.
- For the Pakoras:
- Mix all the ingredients together and deep fry in hot oil.
- Now add the pakoras to the kadhi simmer for about 2 mins.
- garnish with corriander leaves and serve with steamy hot rice.
Me first! I love kadhi chawal….love love…..sigh! I am going to go home and cook kadhi for dinner for sure.
Goofy Mumma says
Whats the difference between sarson n rai? And thanks for teh recipe, i love this dish!!
Vinod Sharma says
Parul Jain says
hmmm.. I just love garma garam Kadhi chawal, with lots of pakodis
Thanks for sharing the recipe !!
Su loves Kadhi a lot .. thanks for the recipe Mons; wil try it soon 🙂
🙂 me too shilpa I love love love it
and i am also making it for lunch today
its the size of the mustard seeds… big ones are sarsoon and small ones rai
and u online darling?
thank u sir 🙂
welcome Parul dear
try and let me know if he liked it
Oh boy !!!! 😛 😛 😛 😛
South has a version of it called ‘Mor Korumbhu’ which , I feel, is exactly opposite kadhi ….not nice at all 😀
Kadhi is yum no doubt 😀
Arre Meira, Come to my home and I’ll treat you to the best Mor Kozhambu in the world. Its indeed one of the delicious dishes in South Indian Cuisine. 🙂
Thats the recipe I’ve been looking for – Kadhi, the traditional one. Thanks a ton Monika – now, it’ll happen quite often at my home !!!!
Yummm!!! Is this diet friendly? 😉
Monika, if the curd is not sour, I just add juice of one lemon and it works. Otherwise I follow the same recipe. I add dry methi leaves to the pakoras. Yummy.
couldnt say anything is it?
ha ha ha
ya i have had it… and i have to agree kadhi is much yummier 😀 😀
my mil makes it pretty well too
but nothing beats the punjabhi kadhi 😀 😀
welcome uma i hope u like it
depends on what diet are u following… in the diet i follow (rather used to 🙁 ) it usually no no because i am milk products mostly…. else besan is healthy and curd is too
and it becomes ok if u have it with steamed brown rice rather than jeera rice i guess
yes yes the methi leaves the smell the taste… wow
The sound of Kadhi Chawal brings back lovely lovely memories of my days in Pune. Thanks for sharing the recipe, Mon!!
Wow! That does sound mouth watering! And reminds me that I have not made it since ages.. In my craze to keep oil levels low, I even try baking the pakoras – but of course, it never tastes as good 🙁 Will try this out, the next time I make Kadhi chawal.
Oh wow… I love kadhi and I can never make anything which even tastes like kadhi 🙁
Will try it out for sure! 🙂 🙂
kadhi chawal is my favourtie food!
somehow I never liked kadhi. 🙁
mmmmmmm….i should try this out soon…
i too use the paniyaram pan for everything deep fried…
Mmmm sounds and looks delicious. Must try it – it’s looks very easy! And the paniyaram tip – priceless!
ya its not difficult at all…. and yes that paniyaram trip is very dear to my heart lets me eat a lot of things that otherwise couldnt have
awww u were in pune? studies?
oh dont even remind of what all i have tried smitha, baking… steaming… steaming followed by baking… but sigh no results till i hit this one 😀
its also not 100% that but close enough I also make koftas like this now
aathira try this one or come home 🙂
let me know if u like it
i know i know u have tweeted and made me green enough no of times 😛
i know my sis also doesnt eat it
he he he
same pinch suma 🙂
uff.. you crazy girls.. some amt of oil/ghee is needed man..
I love kadi chawal too.. this is one of the must have’s when i visit mom or mil..
i liked sindhi kadi too.. hv to ask my friend the recipe so that i can try it too.
hey, am wondering how is this pan used for making pakoras.. can u illustrate please?
ha ha ha tara I agree with that but we do get that some amount in the veggies and all we make deep fried is not really required
and yay i love the sindhi kadhi too and make it too often let me post the recpoe soon
ha ha ha may be in the next post 😀
Very delicious and tempting 🙂