Kadhi Chawal

Kadhi Chawal is a beloved dish enjoyed by Hindu devotees and food enthusiasts worldwide. This delightful Indian yogurt curry with pakoras (fried fritters) in a rich and creamy yogurt sauce is a treat for the taste buds. While the preparation may vary from one household to another, the essence of Kadhi Chawal remains the same – a rich, velvety, and utterly delicious curry served with crispy pakoras on the side.

The magic of Kadhi Chawal lies in its simplicity and the harmonious blend of flavors. It’s a dish that appeals to people of all ages and is often enjoyed as a comfort food. The tangy yogurt-based curry, spiced with aromatic seasonings and a touch of heat from red chili, perfectly complements the crispy and savory pakoras.

In this recipe, we’ll guide you through the preparation of Kadhi Chawal, ensuring you create a dish that’s brimming with flavor and authenticity. So, roll up your sleeves, embark on this culinary journey, and savor the joy of Kadhi Chawal in the comfort of your home.

Cooking Time: 55 minutes

Serving Size: 5 

INGREDIENTS:

For Kadhi:

• 1 chili
• 2 tablespoons coriander
• Pinch of asafoetida
• 1 onion
• 1 teaspoon coriander seeds
• 1 dried red chili
• 1 teaspoon cumin seeds (jeera)
• ½ teaspoon black pepper
• 5 tablespoons gram flour
• 2 tablespoons oil
• ½ teaspoon fenugreek (methi)
• 1 cup yogurt
• 5 cups water
• ½ teaspoon turmeric
• ½ tablespoon ginger garlic paste
• 1 teaspoon salt
• ¼ teaspoon carom seeds
• 1 teaspoon red chili powder

For Tempering:

• 1 dried red chili
• ½ teaspoon red chili powder
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon ghee

INSTRUCTIONS:

Prepare the Kadhi Mixture:

1. In a large mixing bowl, combine besan (gram flour), turmeric, red chili powder, ajwain (carom seeds), ginger garlic paste, black pepper, and yogurt.
2. Mix thoroughly to form a smooth paste.
3. Add 4 cups of water and mix well to combine. Set aside.

Prepare the Tempering:

1. Heat 2 tablespoons of oil in a wide wok.
2. Add fenugreek seeds (methi), coriander seeds, red chili, cumin seeds (jeera), and a pinch of asafoetida (hing).
3. Sauté until the spices release their aroma.

Prepare the Pakoras:

1. Make pakoras according to the package directions.

Combine Pakoras with Kadhi:

1. Pour the prepared pakoras into the kadhi mixture.

Tempering for Kadhi:

1. In a separate pan, heat 1 tablespoon of ghee.
2. Add cumin seeds (jeera), dried red chili, and red chili powder.
3. Allow them to sizzle for a few seconds.

Add Tempering to Kadhi:

1. Pour the tempering mixture over the kadhi and pakoras.
2. Stir well to combine.

Garnish and Serve:

1. Garnish the kadhi pakora with chopped coriander leaves.
2. Serve it hot with boiled vegetables or jeera rice.

TIPS:

• To make the pakoras extra crispy, ensure that the oil is hot before frying them.
• Adjust the amount of red chili powder to suit your spice preference.
• For a smoother consistency, you can strain the yogurt before using it in the kadhi mixture.
• Serve Kadhi Chawal with steamed rice or jeera rice for a wholesome meal. You can also enjoy it with roti or paratha.
• Garnish the dish with fresh coriander leaves for added freshness and flavor.
• Leftover Kadhi Chawal can be refrigerated and reheated for the next day, and it often tastes even better as the flavors meld.