Kashmiri kadhi is similar to most other North Indian Kadhis, the only difference being in the seasoning. It is a yogurt based gravy dish in which plain besan pakoras are dunked and is flavoured with mint leaves.
Ingredients for the Pakora:
10 tbsps Besan/ gram flour
1/4 tsp chilli powder
1/2 tsp cumin powder
1 tbsp curds
Salt
Water.
A pinch of sodium bicarbonate
Oil for frying the pakora
Ingredients for the Kadhi:
250 ml curds/ yoghurt
750 ml water
2 tbsp Besan
1/4 tsp chilly powder
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp cumin powder
1 tsp sugar
1 tbsp mint leaves chopped fine
2 green chillies chopped
Salt.
Method:
Mix the ingredients mentioned under pakora into a thick batter adding water just enough to form a batter of thick dropping consistency. Heat oil in a pan. Drop in marble size balls of the batter and fry to a golden brown. Drain on a paper towel and keep aside.
Mix the yogurt and the water together along with the Besan. Whisk well to form a lump free mixture. Add turmeric and chilly powder and mix well.
Heat the oil in a pan. Add the cumin powder and the yoghurt- besan mixture. Keep stirring till it boils. Cover and allow it to simmer on a very gentle flame for about twenty minutes. Keep stirring occasionally to prevent it from curdling. Add sugar, salt, mint leaves, and the green chilies. Simmer for another five minutes. Drop in the pakoras and allow it to boil for a couple of minutes. Serve hot with rice.
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