Aaloo Methi Kadhi / Potato Fenugreek Kadhi

Kadhi or karhi (  Hindi: कढ़ी, Rajasthani: कड्डी/खाटो, Jharkhand: परेह, Marathi: कढ़ी)  is an Indian dish, said to be originated from Rajasthan .  Kadhi is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi)and sour curd/yogurt. It is then furnished with various kinds of vegetable fritters or plain gramflour pakoras. It is often eaten with boiled rice or roti and sometimes with dry sabzi as a side dish. Among the Sindhi people, a different variety of Kadhi is popular and made with seasonal vegetables in plenty.

In North India, Various vegetable Pakoras are added to the gravy and are eaten with boiled Rice or Roti. In Rajasthan and Gujarat, it is usually served with Khichdi, Rice or Roti.  Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt.

In Southern states, It is called Majjiga (yogurt) Pulusu (slow cooked soup) in Telugu, and Mor Kulumbu in Tamil with a similar meaning. The Sindhis in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate way is to make a liquid mixture of the chickpea flour instead of roasting chickpeas. Punjabi kadhi is different from the other regional variations of kadhi. Punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency. Each state and region have their own ways of making kadhi. so we have Punjabi Kadhi, Maharashtrian kadhi, Rajasthani kadhi, Gujarati kadhi, Sindhi kadhi and South Indian kadhi .

Here are some much needed tips for making Kadhi. Ingredients for making Kadhi is more or less same for each State / Style Kadhi. Try using full fat yogurt/Curd, the sourness in Kadhi makes it stand out among all other recipes. Mustard oil works best for tadka and tempering of Kadhi. Curry leaves give the Tadka another level of taste and smell. Gramflour, you use should be good quality, I use the home-made gram flour sometimes, which I bring from my native place. Use the heavy bottom and deep pan to boil the Kadhi as it froths and boil a lot. Do not make very soft Pakoras, as they will get mushy in the gravy, if left for sometime. Other then kids no-one likes mushy food :)

So here is my Another variation of Kadhi, This time Pakodas are made with Aloo Methi (Potato & Fenugreek Leaves), which tasted awesome. I'm really blessed to have such family, who enjoys home cooked food and all my experiments in the kitchen. Till now I've tried several variety of Kadhis in my Kitchen but very few times i could get the time to click. As and When I capture the pictures, I post that new variation of Kadhi. My family loves to eat Kadhi, so I make it in Plenty, atleast for two meals. Lots of clarified butter (ghee) on Hot piping Kadhi with steamed rice is a treat to your taste buds and tummy. Try this variation of Kadhi and drop your feedback in comments.................Until next time, Happy Cooking Friends, Saumya

Ingredients:

For Pakora:
Gram flour                                   - 3 tblsp
Mashed Potato                             - 1/2 cup (4 small potatoes makes 1/2 cup mash)
Methi Leaves                               - 1/2 cup
Baking soda                                 - 1/4 tsp
Oil                                                - for deep frying
Garam Masala                              - 1/4 tspoon
Red Chili Powder                         - 1/2 tspoon
Amchoor Powder                         - 1/2 tspoon
Asafetida                                      - 1 pinch
Salt                                               - As per taste
Water                                           - 3-4 tblspoon or as required to mix

For Kadhi:
Sour Curd/Khatta Dahi               - 1 cup
Gram Flour/Besan                      - 2 tblsp
Turmeric powder                        - 1/2 tsp
Salt                                             - to taste
Red Chilli Powder                      - 1/2 tsp
Oil                                               - 1/2 tspoon
Asafetida                                     - a pinch
Fenugreek Seeds                         - 1/4 tspoon

For Tadka: 
Dry red chili whole                     - 2
Mustard seeds                             - 1/4 tsp
Curry Leaves                              - 5-6
Garlic                                          - 3 cloves finely chopped
Onion                                          - 1 small finely sliced
Oil                                               - 2 tbsp

Method:

Boil and mash 4 small potatoes and that will give you approximately 1/2 cup mash.
Thoroughly wash and Chop Methi (Fenugreek Leaves). I used the frozen one (I usually wash cut and freeze Methi for easy use).
Now, Mix Potatoes, Methi, Gram Flour, Amchoor, Asafetida, Salt, red chilli and baking soda in mixing bowl. Mix it well to make thick batter with the help of little water at a time.
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 carefully.
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 to ensure that there are no lumps of Gramflour.
Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
Now heat oil in a big karahi. Add Fenugreek seeds and asafetida in to the 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 serving dish.

Now in a Tadka Pan, heat oil and add whole red chili, Mustard Seeds, Curry Leaves.
Once it starts to crackle, add onions and garlic, roast them until golden brown.
Pour the tadka over the Kadhi.

Serve the kadhi hot with steamed rice or roti  with a side dish of dry sabzi.
Kadhi is the best dish for your Thali meal.