Kadhi with Pakoras and Khichdi – (Yogurt Curry with Onion Fritters and Yellow Lentil Rice)

Kadhi Khichdi is a very common dish found in memon community or Indian cuisine. It is basically a vegetarian dish. The name itself is mouth watering for those who have had it before. I have demonstrated this in more pictures then my usual recipes posted.

Ingredients

Pakoras (Onion fritters)

Onions 2 sliced

Gram Flour (besan) 1 cup

Green chillies 2 chopped

Carom Seeds (ajwain) 1 tsp

Roasted and Crushed Coriander seeds 1.5 tsp

Turmeric powder 1/2 tsp

Red Chilli powder 1/2 tsp

Baking Soda 1/4 tsp

Salt 1 tsp

Oil for frying

Kadhi

Yogurt 1 cup

Gram Flour (Besan) 1/2 cup

Water 6 to 8 cups

Ginger 1 inch piece

Bay leaf 1

Fenugreek Seeds (methi dana)1 tsp

Cumin Seeds 1 tsp

Mustard Seeds (rye dana) 1 tsp

Turmeric powder 1 tsp

Red Chilli powder 1 tsp

Green chillies 4 to 5

Curry LEaves 6 to 7

Asafetida a pinch (hing powder)

Salt upon taste

Coriander Leaves and Green Chillies for garnish

Khichdi

Rice 2.5 cups

Split mong lentils 1/2 cup

Oil 1/4 cup

Onion small 1 sliced

Cardamom 1

Cinammon 2 sticks

Black Pepper 5

Cloves 5

Black Cardamom 1

Water 4.5 cups

Zeera 1 tsp

Method

For the Pakoras (Onion Fritters)

Put sliced onion and besan in a mixing bowl.

Add to it these 6 ingredients.

The add half a cup of water and mix it well.

Now with the help of hand slowly put these pakoras in hot oil for frying. You can use spoon as well.

Drain out the oil once pakoras are crispy brown and ready to be taken out from oil. Leave aside till we prepare the kadhi.

For the Kadhi

Beat the yogurt. I am using my chopper here.

Put gram flour (besan), ginger, turmeric powder, salt, asafetide.

Make a paste of it.

Then add roughly 6 to 8 cups of water and blend it.

Take these ingredients.

Heat oil and put all of thse above 7 ingredients. (I have omitted green chillies and red chillies here as my son can’t tolerate spicy curry)

After 1 minute add the besan and yogurt paste formed above.

Allow the kadhi to boil and thicken. Thickness is upon your requirement, I added some more water later when the kadhi seemed too thick. At this point you will lower the flame and allow it to cook for 20 minutes. Now put in the pakoras and allow them to float, cover the pot and let the kadhi be cooked for 5 more minutes.