Kadhi
Ingredients:
Yogurt Mixture
1 1/2 cups yogurt
1/4 cup chickpea flour
3 cups water
1 1/2 tsp salt
1/2 tsp turmeric
1 tsp red chili powder
1 tsp ground coriander
1/2 red onion, finely diced
1 sliced serrano chili
1 tbsp minced garlic
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1 tsp cumin
Pakoras
1/2 red onion, thinly sliced
1 large red potato, very thinly julienned
1 serrano chili, thinly sliced
1 tsp salt
1/2 tsp red chili powder
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp turmeric
3/4 cup chickpea flour
1/4 cup water
Tarka
4 tbsp oil
1 tsp cumin
4-5 dried red chilies
handful of curry leaves
1/2 tsp red chili powder
Instructions:
In a large mixing bowl, whisk together yogurt, chickpea flour, salt, red chili powder, turmeric, and ground coriander until there are no lumps. Whisk in 2 cups of water and make sure everything is blended together well. Set aside.
In a large pan, on medium-high heat, add 3-4 tbsp of oil along with fenugreek seeds, mustard seeds, and cumin. Let the spices temper for a minute, then add diced onion, sliced serrano chilies, and minced garlic. Saute until the veggies are softened, then slowly pour in the yogurt mixture.
Add the remaining cup of water, then bring everything to a boil. Once it comes to a boil, lower the heat to a simmer and let the yogurt sauce cook for 30-45 minutes.
While the sauce is cooking, prepare your pakoras: Mix all of the ingredients together in a small bowl (the veggies will release moisture as the mixture sits so don’t add too much water to begin with). Heat some oil in a pan, and drop tablespoons of the batter in the pan to fry. Remove from the pan when golden brown and crispy on both sides. Let the pakoras drain on a papper towel and set aside.
It will take about 45 minutes for the yogurt to cook and thicken. Once the mixture has thickened, lower the heat and add the fried pakoras.
In a small frying pan, prepare the tarka: Add the oil, cumin, and red chilies. Let the spices temper for a minute, then add the curry leaves. Fry for another 5-10 seconds, then remove from the heat and add the red chili powder.
Pour the tarka over the kadhi and serve with rice or naan on the side.