Namaste,
Today we are going to make Pakora Kadhi
Many of you have commented
that you face many problems making Kadhi.
So, today we will discuss all the complaints in detail
and I believe,
that after this discussion
you will not face any problems while making Kadhi.
So let’s begin!
Firstly, we will make both the mixtures for Kadhi,
one for Pakora
and the other one for Kadhi.
So the amount of gram flour you are taking,
divide it into two equal parts.
We have taken 1 cup of gram flour
from this, we’ll make Pakora from half cup
and Kadhi mixture from the other half.
Now in the same half cup
add some water,
mix it well by adding a small amount of water.
Do not add the whole water at once.
By adding more water at once
it becomes difficult to eliminate lumps,
also the mixture can get diluted.
Add a little amount of water and mix it.
The mixture is ready,
it’s a very smooth mixture
of pouring consistency
but it's not too diluted.
Now cover and keep this mixture for 15-20 minutes.
Let’s make the mixture for Kadhi
by beating gram flour and curd.
What type of curd should we take for Kadhi?
A little sour curd makes kadhi more tasty.
So take curd out of fridge and keep it for 4-5 hours.
Doing this will make curd sour
and will get it to a normal temperature.
Immediately taking out curd
and making kadhi ruins the taste.
The left half cup gram flour,
to make a mixture for kadhi.
So I am making this mixture in a grinder as it speeds the process.
Although, you can also make it by beating gram flour in a bowl.
In this jar I am adding curd,
1 cup
and 2 cup of curd
I’ve taken ½ cup of gram flour and 2 cups of curd.
How much curd should we take?
If curd is fresh and not sour
take 4 times more curd of gram flour.
If it’s a little less sour, take 3 times more of the same
And if curd is sour enough, take 2 times more gram flour.
Let’s whip the mixture.
Gram flour mixture is ready
without any extra time or labour.
just grind it and it’s done.
It has been 20 minutes of keeping pakora mixture
It's set and ready.
Pakora is a very important part of Kadhi.
To make them soft and good, remember 5 things.
Number 1. Mix gram flour and keep it for 15-20 minutes.
So you have kept it.
Number 2.
Whip the mixture nicely.
Number 3.
Consistency of mixture should be perfect.
Number 4.
While frying pakoras
the oil should be less.
Number 5.
While frying pakoras the flame should be medium-high.
Now whip the mixture for 5 minutes as per clock
we are whipping it with the help of a spoon.
It's not important to whip it by hand,
you can whip the mixture with a spoon as well.
So now we have whipped gram flour for 4 minutes.
The consistency is pouring.
it should neither be too diluted.
nor too thick.
otherwise it ruins the pakoras.
To make this mixture we took ½ cup of water
and we used less than ¼ cup of it.
To fry Pakora we’ve taken oil in a pan and heated it.
Don’t take more oil,
this is about 100 gram oil and this is perfect to fry Pakora.
Now with the help of a spoon, we will put batter in the pan.
You can also use your hand.
Now let’s put one pakora and check if the oil has heated.
See pakora frying, oil is of perfect temperature.
So just like this
with the help of a spoon,
put a small amount of batter in the pan.
Flame is low-medium now,
as it takes time to put batter in the pan.
If the flame is kept high the pakoras will burn.
Can you see the pakoras
half of them is in oil
and the other half is above it.
The above part is still uncooked and below part is cooking
so steam is coming out fast.
There are small holes forming in the pakoras.
Pakoras will be cooked
and these holes will be the same.
When these pakoras will go in kadhi
these holes will be filled with it.
Pakoras will become soft.
Now turn the flame to medium
and the pakoras that are fried
turn them over.
fry them from both the sides till the colour changes to golden brown.
Their colour is golden brown on both sides now,
let's take them out
and let’s make rest of the pakoras.
Pakoras for kadhi are ready.
Now let’s fry kadhi,
for this we need only 1 tablespoon of oil
Add 1/2 teaspoon of cumin seeds in hot oil.
1 teaspoon of grated ginger,
and ¼ teaspoon of fenugreek seeds,
they add a good taste and smell in kadhi.
Fry them a little.
Add 4 whole green chilli
and fry them a little.
Don’t over fry the spices, else the colour of kadhi will get dark.
Add water to this mixture.
I am taking the same cup from which we took curd.
Measure water from this,
1 cup of water
2 cup
This was left from the third glass of water
Now this is 3 cups of water.
4th cup
and 4.5 cup
How much water should we add in kadhi mixture?
From which utensil you are taking gram flour
Take 9 or 10 times more water of gram flour from the same utensil.
If you like a little diluted kadhi,
you can add a little more water.
Just like I have taken ½ cup of gram flour
I'll add 4.5 cups of water in it.
Now turn up the flame
and cook the kadhi while stirring it continuously
till it comes to a boil
Add ½ teaspoon of turmeric powder
and ½ teaspoon of red chilli.
Don’t take ground red chilli powder,
take crushed red chilli.
Now just keep stirring and cooking it at high flame
until it starts boiling.
Next complaint,
kadhi cracks
or looks torn.
So after frying kadhi,
cook it while continuously stirring until it starts boiling.
And also add salt only when kadhi starts boiling.
Kadhi will not get torn at all.
But sometimes there are some pieces of curd and kadhi looks a bit torn.
The reason for this is that the curd was not whipped properly.
So remember to mix and whip gram flour and besan nicely.
I am stirring and cooking kadhi and now it’s boiling.
Now we can stop stirring it.
See how smooth kadhi is looking.
If you cook it by stirring it continuously
it will not get torn at all.
Add a little less than 2 teaspoons of salt
or take as per your taste.
Now add pakoras in kadhi as well.
After kadhi comes to a boil
then only add pakora and salt.
Now we have to cook it for 10-12 minutes.
Now let kadhi cook with pakoras.
Keep the flame low-medium as kadhi is boiling, it should keep boiling.
And we’ll stir kadhi in every 2 minutes
so it doesn’t stick at the bottom.
One more complaint
that the colour of kadhi is not good.
For that when you are frying kadhi and putting spices in oil
and they get over fried.
That changes the colour of kadhi and it becomes dark.
Or you added more turmeric powder
or more red chilli powder.
This also causes a change of colour and it gets dark.
So add the needed amount of turmeric powder
and don’t add grounded red chilli powder, add crushed red chilli.
It has been cooking for 12 minutes.
And look there’s cream on the sides,
this indicates that kadhi is ready.
This is how kadhi is
And after cooling down it gets thicker.
However, if you want a more diluted kadhi,
add more water while cooking it.
And look at the pakoras,
they are just like we put them in
neither are they hard
nor will they mix in kadhi.
Let’s take it out in a bowl.
Kadhi is ready.
It’s very tasty.
Put a tadka on it,
it will enhance the taste of kadhi.
So this is the tadka pan.
Add 1 tablespoon of oil and heat it.
Add ¼ teaspoon of cumin seeds in hot oil
and 1 pinch of asafoetida.
2 whole red chilli
and 10-12 curry leaves.
Now turn off the flame
and add ¼ teaspoon of red chilli powder. Mix it.
And put tadka in kadhi.
And now mix it a little.
Kadhi is now ready.
It is very tasty.
Pakoras are very soft and kadhi is very delicious.
And this much kadhi
is sufficient for 3-4 members of the family.
One more question
Kadhi is too sour.
How to make it good?
Or kadhi is not at all sour.
How to make it right?
So if kadhi is not sour
There’s a very simple solution.
Take juice of 1 lemon
add it to kadhi and mix it well.
Kadhi will be sour.
If kadhi gets more sour and you are unable to eat it.
So either add malai to it
or add a little cream to it
this balances the sour taste of kadhi.
Or,
add a little gram flour in water
and the way we boil kadhi,
boil the mixture the same way.
And add that mixture to kadhi,
Kadhi will be less sour.
You can serve it with rice or chapati.
Kadhi tastes good with stale poori or parathas.
You can have it today, tomorrow or the day after that.
You can eat this kadhi for 3 days
and stale kadhi tastes better than fresh kadhi.
I believe you won’t face any problem while making this.
So you also make this kadhi,
have it and share your experiences with me.
And let me know what I should make next for you.
And also don’t forget to subscribe to my channel.