Kadhi and Pakora Recipe: The Secret of Slow Cooking and kadci tick
This recipe is based on the centuries-old traditional technique of making kadhi, where it is slow-cooked for hours to bring out its full, rich flavor. The result is a thick, creamy kadhi paired with soft, flavorful pakoras — a complete and comforting taste experience.
Kadhi Batter:
First, take about two large glasses of slightly reddish lassi (fermented buttermilk) and mix it well with one bowl of besan(gram flour), salt, and turmeric. Blend it until smooth. Let this mixture rest for about half an hour so the gram flour particles can bloom fully. This step ensures the kadhi turns thick and silky in texture.
First Tempering and Cooking Trick (The Kadhi Secret):
In ghee or oil, add whole spices — curry leaves, whole fenugreek seeds, coarse ginger-garlic paste, 4 cloves, cardamom, cumin seeds, and two whole red chilies — to prepare the tempering.
Once the tempering is hot, slowly pour the kadhi mixture into the pan using a special trick: do not lift the ladle; instead, pour it gradually while keeping it close to the surface. This is the most important trick — it prevents the kadhi from curdling. Keep stirring continuously until it begins to cook, then let it simmer. It is essential to cook the kadhi for at least one hour on low flame to enhance the flavor.
Pakora/Pudi Preparation:
In another frying pan, mix besan with a little lassi water, add finely chopped onions and fresh coriander, and prepare small pakoras or pudis (mini fritters). Deep fry them until golden and crisp.
Final Tempering:
After cooking the kadhi for an hour, heat some ghee in a third frying pan. Add cumin seeds and chopped onions, and fry until golden. Then add Kashmiri red chili powder and a pinch of asafoetida (hing), sautéing the spices well.
This final onion tempering is added at the end because if done earlier, the onions would settle at the bottom during the long cooking process and lose flavor. This last step gives the kadhi a beautiful color, aroma, and a rich, deep taste.
Serve hot kadhi with steamed rice or plain roti for a wholesome desi meal.
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