0

Khatti North Indian kadi/sour yogurt curry

Khatti North Indian kadi is a typical North Indian dish and served with rice and papad. It is my all time favourite. The main ingredients are yogurt and gram flour. Cooking it right requires some technique and practise so that it does not curdle and turns out to be thick, smooth and yummy.
Serves 4 Persons
Preparation Time 10 minutes
Cooking Time 40 minutes

For the kadi paste
  • 4 heaped tbsp. of besan/gram flour
  • 1 ½ cup yogurt
  • 2 cups water
  • ½ tsp turmeric powder
For besan pakoris/gram flour dumplings
  • 4 heaped besan
  • Pinch of baking soda
  • Salt
  • ¼ tsp chilli powder
  • ½ tsp coriander powder
  • 4 tbsp water
For frying the dumplings
  • 1/2  cup of cooking oil
For tempering
  • 3 tbsp oil
  • ¾ tsp mustard seeds/rai
  • ¾ tsp cumin seeds/zeera
  • ¾ tsp fenugreek seeds/methi dana
  • 4 whole dried red chillis
  • A pinch of asafetida/heeng (optional)
  • ½ tsp of turmeric powder
  • 1 tsp coriander powder
  • ½ tsp chilli powder
For boiling the kadi
  • 2 cups of water
  • Salt to taste
For garnishing
  • 2 tbsp. of chopped green coriander leaves
For making the kadi paste
  1. Mix the yogurt and besan in a big bowl. Whisk them well. 
  2. Add 2 cups of water and turmeric powder and stir well. Make sure that there are no lumps.
For making besan pakoris/gram flour dumplings batter
  • Mix all the ingredients well to get a thick and smooth consistency.
For frying besan pakoris/gram flour dumplings
  1. Heat oil in a medium sized kadai or wok.
  2. Use a small steel spoon or your fingers to drop small – small dumplings into the hot oil carefully.
  3. Make sure you start dropping the dumplings into the oil from the outside to inside of the kadai/wok.
  4. Once they swell up turn them upside down using a steel spatula.
  5. Make the flame low and fry them until golden brown from all sides. Do not make them dark.
  6. Take them out on an absorbent paper napkin.
For tempering
  1. Heat oil in a big deep vessel.
  2. Add mustard seeds, cumin seeds, fenugreek seeds, chillies and asafetida. 
  3. When the mustard seeds start crackling add turmeric powder, chilli powder and coriander powder. 
For boiling the kadi
  1. After tempering add 2 cups of water in the same deep vessel and pour the kadi paste immediately. Mix well. 
  2. Keep stirring on high flame. When the besan starts thickening add salt. 
  3. Make the flame low and let it boil for 20 min. keep stirring in between. 
  4. Now add the besan pakoris and let the kadi boil for another 10-15 minutes. The pakoris should become soft and puffy.
Garnish
the kadi with chopped coriander leaves and serve with plain rice and papad.
  • You can do variation to this kadi by replacing the gram flour dumplings with chopped palak/spinach to make it palak/spinach kadi.
  • You can also add chopped onion, green chilli and chopped green coriander to the gram flour dumplings.
  • After doing the tempering, some chopped onion and a clove of garlic can be sautéed to give it a different taste.
  • In order to save time the besan pakoris can be made simultaneously while boiling the kadi.
N/A

Recipe@Click

Phasellus facilisis convallis metus, ut imperdiet augue auctor nec. Duis at velit id augue lobortis porta. Sed varius, enim accumsan aliquam tincidunt, tortor urna vulputate quam, eget finibus urna est in augue.

No comments:

Post a Comment