Kadhi, without pakode

Kadhi is one of my go-to recipes- almost impossible to go wrong with, and something that everyone likes. Today, however, I did not feel like making pakodas, so experimented a bit with the seasoning, to come up with something that we liked almost as much as the original.

For kadhi:

1 cup curds
1 tsp haldi powder
1 tsp chilli powder
1 tsp ginger-garlic paste
1 tbsp besan

1 tsp mustard seeds

1 tsp jeera seeds

A pinch of hing

1 medium onion sliced long

3 sprigs mint


Method:
Mix all the ingredients under kadhi into the curds and keep aside for 5 minutes

Heat about 1 tbsp oil in a kadhai, and splutter the mustard seeds. Add jeera seeds and sliced onions and sauté till onions are well browned. Add the hing and mint leaves. 

Reduce the flame, add the dahi mixture and water if required. Mix well, and bring to a boil. 

Serve hot with steamed rice. 

Gujarati kadhi

One of many reasons I love a Gujarathi thali is because of the sweet kadhi that comes with the piping hot khichudi. Khichudi is easy to replicate, but for some reason, I never thought to attempt the kadhi. Never, that is, till I made kadhi three times in a fortnight recently, and got thinking about whether I should now attempt something a little different.
Asked a few Gujaratis for the recipe, but the ones they gave me didn't seem to be what my taste buds remembered, so I took the basic recipe from Tarla Dalal, and tweaked it a bit. Maybe I am imagining it, but it tasted pretty much as I remember.

2 tbsp besan

1 1/2 cups curds

1 tsp ginger-green chilli paste (I crushed one green chilli and used 1/2 tsp ginger paste)
2 curry leaves
2 tbsp sugar
salt to taste

For The Tempering
1/2 tsp jeera
1/2 tsp mustard seeds
a pinch hing
1 red chilli , broken into pieces
1/2 tsp methi seeds
2 tsp ghee

Method
Combine the besan, curds and 2 1/2 cups of water in a deep pan and whisk well.
Add the ginger-green chilli paste, sugar and salt, mix well and bring it to boil, while stirring continuously. Keep aside.
For the tempering, heat the oil in a small pan and add the jeera and mustard seeds.
When the seeds crackle, add the hing, methi seeds, curry leaves and red chillies and stir for 15 seconds.
Pour the tempering over the kadhi and simmer for 2 to 3 minutes.

Pakods kadhi

Kadhi is one of the few dishes that can be whipped up in a jiffy, so if you intend indulging in pakores at tea-time, you migh as well make some more and have kadhi for dinner! The recipe is similar to the one I posted last year.

Ingredients:
1 cup curds
haldi powder
chilli powder
1 tsp ginger-garlic paste
1 tbsp besan
12-15 pakore

For tempering:
rai
jeera
hing
curry leaves

Method:
Mix all the ingredients under kadhi into the curds and keep aside for 5 minutes

Heat about 1 tbsp oil in a kadhai, and do the tadka. Reduce the flame, add the dahi mixture and water if required. Mix well, and bring to a boil.

Drop the pakore into the kadhi, and give it one boil before serving

Gatte ke kadhi

For the gatte
1 cup besan
haldi powder
soda
salt
chilli powder
ajwain
1 tsp oil

For the kadhi
1 cup curds
haldi powder
chilli powder
1 tsp ginger-garlic paste
1 tbsp besan

For tadka
rai
jeera
hing
curry leaves


Mix all the solid ingredients under gatte well, add oil, and knead till you have a smooth dough.
Roll into a cylinder and cut 1 1/2 inch long pieces.
Bring about 2 glasses water to a boil, drop the gatte pieces, and keep it in the water till they rise to the top. Once they do, take them out, and keep aside.

Mix all the ingredients under kadhi into the curds and keep aside for 5 minutes

Heat about 1 tbsp oil in a kadhai, and do the tadka. Reduce the flame, add the dahi mixture and water if required. Mix well, and bring to a boil.

Drop the gatte into the kadhi, and give it one boil before serving