Sunday, August 16, 2009

Besan kadhi

Besan ki kadhi is a North Indian recipe that is so common that it is made atleast once a week at home. Thank you Kamala aunty for this recipe. Cool to the stomach and crisp and soft to the toungue, besan ki kadhi has a completely different blend of tastes and appeal.
Preparation time: 30-45 mins
Serves: 2

Gram flour (Besan/ senaga pindi) 1 cup(8 full spoons)
Well beaten curds 1cup
Finely chopped onions 1
Green chillies 2
Chopped coriander 1 tsp
Chopped curry leaves 5-8
Red Chilli powder 1 tsp
Cumin seeds 4 tsps
Refined cooking oil 1 cup
Mustard seeds 1 tsp
Fenugreek seeds/powder 1 tsp
Pinch of turmeric
Salt to taste

Fresh and finely chopped coriander to garnish


Beat thick curds along with a cup of water to dilute it and keep aside.

Make the pakora batter mixing 6 spoons of gram flour, onions, a tsp of coriander, a tsp of curry leaves, red chilli powder, pinch of turmeric, 2 tsps cumin seeds, salt to taste and water.

In a kadai, heat oil enough to fry pakodas. Make average sized balls of the batter and deep fry in the heated oil to make pakodas. Please cook on simmer to get crisp and golden brown pakoras.

Add 2 spoons of gram flour and beat the curds well.

In another kadai/pan, add a tsp of oil. Once hot, add a tsp of mustard seeds and as they splutter, add cumin seeds, green chillies, curry leaves, pinch of turmeric, salt to taste, curd mix, pinch of fenugreek powder (if powder is unavailable, add fenugreek seeds after adding the cumin seeds as above). Leave to cook for 5 mins.
As the kadhi thickens, add the fried pakoras and garnish with coriander.

Cool and crunchy, Besan kadhi is ready. Besan kadhi goes well with roti and rice. Besan kadhi is soothing to the stomach and goes well when the menu is otherwise spicy.


pavan said...

love this with some flavored rice!!!

Pratnee said...


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