Kadhi ( Butter Milk Soup)
Course: Curry, Dals, MainCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
20
minutesThis dish is completely mouth watering. Serve with rice in india very famous dish kadhi, chawal.
Ingredients
1 cup sour plain yogurt – strained
1/2 cup chickpea flour (besan)
1 tsp mustard seed
1 tbsp red chilly powder or to taste
1 tbsp coriander powder
Salt to taste
Pakora
1 cup chickpea flour
1 tsp red chilly powder
1 tsp salt or to taste
1/2 tsp ajwine
1 cup oil for frying
water
2 tsp turmeric powder
3 to 4 curry leaves
2 tsp oil
2 tsp butter
Directions
- First, take a large dish and add the besan, salt, red chilly powder, and water and mix to make a batter. add water slowly. and keep for about 15 minutes.
- Put the fry pan on the stove and pour in the oil. Start at slow heat.
- When the oil starts smoking, use your hand to pick up about one tablespoon of the batter and drop it in the oil. Or, use a spoon.
- Keep at slow heat and fry until the pakoras are golden. Put the pakoras on a paper towel. Make all of the pakoras in the same manner.
- Kadhi
- Take a pan and add the yogurt, chickpea flour, salt, red chilly powder, turmeric, and coriander powder. Continuously stir at a slow heat until hot but not boiled.
- After 10 minutes add the pakoras and stir. When the kadhi is at a normal consistency (not thick nor watery), take a pan and add oil or butter.
- When smoke comes out, add mustard seeds, hing, and curry leaves. When crackling, add the kadhi. Close the stove.
