KADHI

GRAMFLOUR AND YOGHURT DISH

Ings:
1/2 kg yoghurt (about 2 cups)
1/2 cup -3/4 cup besan ( gramflour ) according to the thickness of the yoghurt
7 - 8 cloves of garlic minced (large)
1tsp minced ginger
coarsly crushed corriander (sookha sabut dhaniya) 2tsp
1/2 tsp cumin
1 small onion finely chopped
1/4 cup oil
salt 1 1/2 tsp
red chili powder 1 tsp
1 tsp turmeric powder (haldi)
2 large green chilies

INGREDIENTS FOR PAKORA (spicy gramflour fried balls)
take about 2 cups of besan
1tsp salt heaped
1tsp red chili powder or crushed
2 medium or 1 large onion finely chopped
1 tbsp crushed corriander
1/2 tsp ajwain (caraway seeds)
2 tbsp chopped fresh corriander
1/4 tsp baking soda
1 tsp roasted cumin seed ,crushed
1 tbsp very hot oil
warm water to mix

INGS FOR TARKA (hot oil seasoning)
4-5 large garlic cloves finely chopped
curry leave or bay leave
1tsp zeera (cumin seed)
5 - 6 red chili rounds
1/4 cup oil

METHOD:

• add enough water in yoghurt to make the consistancy of  milk (a little thicker) about 6-8 cups of  water. take a cup out of it and mix in the gramflour 3/4 cup add it in the whole yoghurt and mix well pass through a strainer to avoid any lumps
• heat  oil and fry onions till light golden
• add in salt, red chilies, turmeric, corriander crushed and ginger and fry put in a little water and cook till the onions are tender
• put in the diluted yoghurt and besan lassi and ccok on high flame stirring all the time till it starts boiling
• once it starts to boil cover and cook on low to medium heat unti a little thick and oil comes on top
• now add green chilies and cook covered  for 5 - 10 more mins
• do not let it too thick if it is too thick add in some boiling water as it is going to be thicker when we add pakoras
• now put in hot pakoras just as you take them out of the wok and do not add too many or the gravy will be too thick, cook over low heat covered until the pakoras are tender
• season with Tarka and all spice powder

METHOD FOR PAKORAS:

• mix all the ings and make a thick mixture with warm water
• add hot oil in the end and keep covered for 2 - 3 hrs
• fry small balls in hot oil and make them dark golden brown because they will turn lighter in colour when we put them in kadhi

METHOD FOR TARKA:

• heat oil on very low heat and fry all ings till the garlic is golden do not overfry if the garlic is too dark it will spoil the taste
• if you are using curry leaves add them just at the time of pouring but if using bay leaf fry it till golden
• pour the hot oil ings when the pakoras are tender and kadhi is ready to serve 
• season with garam massala