Kadhi (Not Curry)

Step 1: Prepare Kadhi Base

In a bowl, whisk together 1 cup yogurt, 1/2 cup gram flour, 2 cups water, 1 tsp turmeric powder, and 1 tsp red chili powder until the mixture is smooth and lump-free. This will form the base of your Kadhi.

Step 2: Prepare Pakora Ingredients

In a separate large bowl, combine 1 large sliced red onion, 1 cup torn spinach, 1/4 cup chopped fresh coriander, 1/2 tsp carom seeds, 1 tbsp chopped ginger, 1 tsp chopped green chilies, and 1 tbsp chopped fresh curry leaves.

Step 3: Make Pakora Batter

Add 1 cup gram flour, 1/4 tsp baking soda, and 1/2 tsp salt to the vegetable mixture. Gradually add 1/4 - 1/2 cup water, mixing bit by bit with a spoon or your hands until all ingredients are nicely covered and the mixture is sticky enough to form small fritters.

Step 4: Fry Pakoras

Heat oil for deep frying in a pan over medium-high heat. Using an ice cream scoop or a spoon, carefully drop irregular-shaped portions of the pakora batter into the hot oil. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Remove the fried pakoras and place them on a plate lined with paper towels to drain excess oil.

Step 5: Start Kadhi Gravy Tempering

In a separate pot (preferably a heavy-bottomed one), heat 1 tbsp ghee over medium heat. Add 1/4 tsp asafoetida, 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1/2 tsp coriander seeds, 2-3 dried red chilies, and a few sprigs of fresh curry leaves. Sauté for about 30 seconds until the seeds splutter and the spices become fragrant.

Step 6: Sauté Onions for Kadhi

Add 1/2 sliced red onion to the pot with the tempering. Sauté for 2-3 minutes, stirring frequently, until the onions are softened and translucent, but not browned.

Step 7: Simmer Kadhi

Pour the prepared Kadhi base mixture (from Step 1) into the pot with the tempering and sautéed onions. Add 1/2 tsp salt and stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to very low. Simmer for approximately 20-30 minutes, stirring occasionally to prevent sticking, until the Kadhi thickens to your desired consistency.

Step 8: Prepare Final Tempering (Tarka)

While the Kadhi simmers, prepare the final tempering. In a small pan, heat 1 tbsp ghee over medium heat. Add 3-4 round dried red chilies (Guntur chilies), 1 tsp Kashmiri red chili powder, 1/2 tsp cumin seeds, and 1/4 tsp asafoetida. Sauté for about 30 seconds until aromatic and the spices are lightly toasted. Stir in 1 tsp Kasuri methi and cook for another 10 seconds.

Step 9: Combine and Garnish

Pour the hot tarka (final tempering) over the simmering Kadhi. Stir gently to incorporate the flavors. Remove the Kadhi from heat. Carefully place the fried pakoras into the Kadhi. Garnish with fresh red onion slices, fresh coriander, red chilies, and edible flowers (optional). Drizzle any remaining red chili tempering over the top for extra flavor and visual appeal.

Step 10: Serve

Serve the Kadhi hot with steamed rice or Indian bread like roti or naan. Enjoy the mild, tangy, and comforting flavors of this beautiful dish.

• Use sour yogurt for the best flavor in the Kadhi.

• Add water bit by bit to the pakora batter until it reaches a sticky consistency, allowing the vegetables to bind together.

• Embrace irregular shapes for the pakoras to give them a rustic and authentic appearance.

• Simmer the Kadhi on very low heat, stirring occasionally, to allow it to gradually thicken to the desired consistency.

• Experiment with different vegetables like potatoes or cauliflower in the pakoras for varied textures and flavors.

• Adjust the amount of green chilies and red chili powder in both the pakoras and Kadhi to suit your preferred spice level.