Sunday, 10 May 2015


Gajar Kadhi / Carrort Kadhi


For Pakora:
Gram flour                                             - 5 tblsp
Carrots                                                   - 2 cup grated
Ajwain                                                   - 1/4 tsp
Red chili powder                                   - 1 tsp
Baking soda                                           - 1/4 tsp
Oil                                                          - for deep frying
Salt                                                         - As per taste
Water                                                      - 1/2 cup

For Kadhi:
Sour Curd/Khatta Dahi                          - 1 cup
Gram Flour/Besan                                 - 2 tblsp
Mustard seeds                                        - 1/4 tsp
Asafetida                                                - a pinch
Curry Leaves                                          - 5-6
Turmeric powder                                    - 1/2 tsp
Salt                                                          - to taste
Red Chilli Powder                                   - 1/2 tsp
Dry red chili whole                                  - 2
Oil                                                            - 2 tbsp


Wash and grate carrots.
Now, Mix all ingredients listed for pakora in a deep bowl except the oil.
Now add 1/4 to 1/2 cup of water to the mixture little by little.
The batter should be thick enough to form a little dumpling inside your five pinched fingers.
Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil carefuly.
Fry in batches of 6 - 7 at a time. When the pakoras are light golden, drain them on a kitchen paper. Keep them aside.
In a separate bowl beat the curd/yogurt and mix gram flour in it.
Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
Now heat oil in a big karahi. Add mustard seeds, red chilli and asafetida to oil.
When they begin to sputter add turmeric, red chilli powder.
Now add the yogurt mixture and salt to the Karahi. Stir well and bring it to a boil.
Then let it simmer on a low flame for about 30 minutes. Stir occasionally.
After 25-30 mins you will see Kadhi had reduced in amount and begin to thicken up.
Add the pakoras to it and again simmer the kadhi for about 5 more minutes.
Take the Kadhi out in a dish. Serve the kadhi hot with steamed rice or roti.
Kadhi is the best dish for your Thali meal.

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