Kadhi Chawal

Now that I have come back from home I have yet another mom’s special with me… and this time its kadhi chawal…
I have already told you guys how much just how much I love the kadhi that mom makes and now here is the recipe… but I can bet you cant make it as well as she does ๐ ๐
so drool first and then read he he

Ingredients
for the kadhi
- Sour Curd – 3 cups
- Gram flour/besan – 1 cup
- 2-3 cloves
- 3-4 peppercons
- 1 badi elaichi
- 1 tsp methi seeds
- 1 tsp mustard seeds (sarsoon not rai)
- 2-3 green chillies
- 1 tsp turmeric
- salt and chilli powder to taste
- 2 tsp oil
- handful of coriander leaves to garnish
for the pakoras
- 1 cup gram flour
- 1 chopped onion
- 1/ cup chopped mix vegies (optional, traditionally they are made of just onions but me and mom both like to add a little bit of veggies to it)
- 1/2 tsp dhaniya powder
- 1 /2 tsp garam masala
- salt and chilli powder to taste
- oil for frying
Method
for the kadhi
- beat the sour curd and the besan together, u can use a blender or mix them using the whipper
- heat the oil and add mustard seeds
- when they start to crackle add methi seeds and the rest of the sabut masalas
- fry for about 2 minutes and when they start to brown add chilli powder and turmeric
- add the sour curd and besan mixture and keep stirring for 5 mins
- Let it simmer for about 30- 45 minutes stirring in between till it leaves a nice aroma
- in the meanwhile get ur pakoras ready
for the pakoras
- mix all the ingredients together and deep fry in hot oil
interestingly this is where I have found a way to keep this healthier and avoid the deep frying (that is all I can thing of these days, N is so scared that I will change the way all his favorite food look and taste ๐ ) coming back to point… I make the batter a little thicker than normal and instead of deep frying them I fry them using a non stick paniyaram pan… uses much less oil…
- Now add the pakoras to the kadhi simmer for about 2 mins
- garnish with corriander leaves and serve with steamy hot rice
and did I tell u guys that one day old kadhi tastes absolutely yummilicous with hot paranthas… try it if u havent….

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Me first! I love kadhi chawal….love love…..sigh! I am going to go home and cook kadhi for dinner for sure.
๐ me too shilpa I love love love it
and i am also making it for lunch today
Whats the difference between sarson n rai? And thanks for teh recipe, i love this dish!!
its the size of the mustard seeds… big ones are sarsoon and small ones rai
and u online darling?
Mouthwatering stuff!
thank u sir ๐
hmmm.. I just love garma garam Kadhi chawal, with lots of pakodis
Thanks for sharing the recipe !!
welcome Parul dear
Su loves Kadhi a lot .. thanks for the recipe Mons; wil try it soon ๐
try and let me know if he liked it
Oh boy !!!! ๐ ๐ ๐ ๐
couldnt say anything is it?
ha ha ha
South has a version of it called ‘Mor Korumbhu’ which , I feel, is exactly opposite kadhi ….not nice at all ๐
Kadhi is yum no doubt ๐
Arre Meira, Come to my home and I’ll treat you to the best Mor Kozhambu in the world. Its indeed one of the delicious dishes in South Indian Cuisine. ๐
my mil makes it pretty well too
but nothing beats the punjabhi kadhi ๐ ๐
ya i have had it… and i have to agree kadhi is much yummier ๐ ๐
Thats the recipe I’ve been looking for – Kadhi, the traditional one. Thanks a ton Monika – now, it’ll happen quite often at my home !!!!
welcome uma i hope u like it
Yummm!!! Is this diet friendly? ๐
depends on what diet are u following… in the diet i follow (rather used to ๐ฆ ) it usually no no because i am milk products mostly…. else besan is healthy and curd is too
and it becomes ok if u have it with steamed brown rice rather than jeera rice i guess
Monika, if the curd is not sour, I just add juice of one lemon and it works. Otherwise I follow the same recipe. I add dry methi leaves to the pakoras. Yummy.
yes yes the methi leaves the smell the taste… wow
The sound of Kadhi Chawal brings back lovely lovely memories of my days in Pune. Thanks for sharing the recipe, Mon!!
awww u were in pune? studies?
Wow! That does sound mouth watering! And reminds me that I have not made it since ages.. In my craze to keep oil levels low, I even try baking the pakoras – but of course, it never tastes as good ๐ฆ Will try this out, the next time I make Kadhi chawal.
oh dont even remind of what all i have tried smitha, baking… steaming… steaming followed by baking… but sigh no results till i hit this one ๐
its also not 100% that but close enough I also make koftas like this now
uff.. you crazy girls.. some amt of oil/ghee is needed man..
I love kadi chawal too.. this is one of the must have’s when i visit mom or mil..
i liked sindhi kadi too.. hv to ask my friend the recipe so that i can try it too.
ha ha ha tara I agree with that but we do get that some amount in the veggies and all we make deep fried is not really required
he he
and yay i love the sindhi kadhi too and make it too often let me post the recpoe soon
Oh wow… I love kadhi and I can never make anything which even tastes like kadhi ๐ฆ
aathira try this one or come home ๐
interesting!!
Looks yummy!
Will try it out for sure! ๐ ๐
let me know if u like it
kadhi chawal is my favourtie food!
i know i know u have tweeted and made me green enough no of times ๐
somehow I never liked kadhi. ๐ฆ
i know my sis also doesnt eat it
Drooooooooooooling
he he he
mmmmmmm….i should try this out soon…
i too use the paniyaram pan for everything deep fried…
same pinch suma ๐
Mmmm sounds and looks delicious. Must try it – it’s looks very easy! And the paniyaram tip – priceless!
ya its not difficult at all…. and yes that paniyaram trip is very dear to my heart lets me eat a lot of things that otherwise couldnt have
hey, am wondering how is this pan used for making pakoras.. can u illustrate please?
ha ha ha may be in the next post ๐
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Very delicious and tempting ๐
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