Kadhi Chawal: A Flavorful North Indian Delight

wellhealthorganic.com Kadhi Chawal: Kadhi, a beloved dish originating from North India, features onion fritters immersed in a flavorful spiced yogurt sauce, commonly known as Kadhi Pakora. It pairs excellently with steamed rice, making for a satisfying meal.

Kadhi Chawal

• Preparation Time: 40 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Cuisine: North Indian
• Course: Main Course
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Curd Slurry:

1. 1.5 cups of sour curd (full fat) or sour yogurt (375 grams)
2. 3 cups of water (or as needed)
3. ½ teaspoon of red chilli powder
4. ½ teaspoon of ground turmeric (turmeric powder)
5. ½ teaspoon of Garam Masala
6. 1 generous pinch of asafoetida (hing)
7. 1 to 1.5 teaspoons of salt 
8. 8 tablespoons of gram flour (besan) (40 grams)

For Onion Pakora:

1. 1 cup of thinly sliced onions 
2. 1 cup of gram flour (besan)
3. ½ teaspoon of red chilli powder
4. ½ teaspoon of Garam Masala
5. ½ teaspoon of carom seeds (ajwain)
6. ⅔ to ¾ teaspoon of salt (or to taste)
7. ¼ cup of water (or as needed)
8. Mustard oil, sunflower oil, or any neutral oil for shallow or deep frying

For Kadhi:

1. ⅓ cup of chopped onions or 1 small to medium onion
2. 1 tablespoon of chopped ginger
3. ¾ to 1 tablespoon of chopped garlic
4. 8 to 10 fenugreek seeds (methi seeds)
5. 2 green chillies – chopped or 1 teaspoon of serrano peppers
6. 2 dry red chillies
7. 1 teaspoon of cumin seeds
8. 1 generous pinch of asafoetida (hing)
9. 8 to 10 curry leaves 
10. 2 tablespoons of mustard oil, sunflower oil, or any neutral oil

Also Read: Aam Panna 

Instructions:

Making Curd Slurry:

1. In a bowl, whisk the sour curd until smooth.
2. Add gram flour, red chilli powder, turmeric powder, Garam Masala, and salt to the whisked curd.
3. Stir well to combine.
4. Add 3 cups of water and stir again until smooth without lumps. Break any lumps with a whisk or spatula.
5. Set the curd slurry aside.

(Note: A blender can be used for mixing, but avoid over blending to prevent butter formation.)

Making Pakora for Kadhi:

1. In a bowl, combine gram flour with carom seeds, red chilli powder, Garam Masala, and salt.
2. Add thinly sliced onions and mix well. Let it sit covered for 30 minutes to allow onions to release water.
3. Adjust water to make a thick batter as needed.
4. Heat oil in a pan for frying.
5. Carefully drop spoonfuls of the pakora batter into the oil and fry until golden and crisp.
6. Drain excess oil by placing fried pakoras on a kitchen paper towel. Fry in batches and set aside.

Making Kadhi:

1. Heat mustard oil in a large pan.
2. Add cumin seeds, fenugreek seeds, and asafoetida. Fry until aromatic.
3. Stir in chopped onions and sauté until translucent.
4. Add chopped ginger, garlic, and green chillies. Sauté for a minute.
5. Add curry leaves and dry red chillies. Sauté for another minute.
6. Pour in the prepared curd slurry and stir well.
7. Increase heat to medium and bring the kadhi to a boil, stirring often.
8. Reduce heat and simmer for 6 to 7 minutes until thickened. Add hot water if needed.
9. Add fried onion pakoras to the kadhi, stirring gently.
10. Cover and let it simmer for 8 to 10 minutes to allow flavors to meld.
11. Sprinkle Garam Masala before serving.

Serving Suggestions:

1. Serve Kadhi Pakora with steamed rice or cumin rice, topped with ghee. It also pairs well with roti or paratha.

Also Read: Moong Dal Halwa

Notes:

• Use full-fat sour curd for the best results. If the curd is not sour, add amchur powder or lemon juice.
• Mustard oil adds a distinct flavor, but neutral oils can be used as alternatives.
• Pakoras can be baked instead of fried for a healthier option.
• Curry leaves add essential flavor to the dish.
• Adjust water in the pakora batter for desired texture. Soft pakoras can be added just before serving to prevent them from becoming mushy.
• Use a large pot for cooking Kadhi to prevent overflow.
• Onion pakoras can be made ahead of time.