Kadhi is a very popular dish which is made differently from state to state. It’s filling and savoury, with a little tangy twist.
This recipe will teach you how to make yummy vegan kadhi by using peanut curd.
Preparation Time: 1 hour
FOR THE PAKORAS:
- Besan flour
- Sliced onion
- Chopped curry leaves
- Chopped cilantro
- Chilli powder
FOR THE KADHI:
- Peanut Curds
- Besan Flour
- Turmeric Powder
- Finely Chopped Garlic
- Thinly Sliced Onion
- Amchoor Powder
- Roasted Red Chillies
For the Pakoras:
-Mix everything with some water to make a thick batter.
-Heat oil and drop spoonfuls of the batter.
-Deep fry while occasionally turning over, until crispy and golden brown.
-Drain on tissue paper and keep aside to cool.
For the Kadhi:
-Make a thick batter by whisking together besan, peanut curds and turmeric powder.
-Heat a spoon of oil in a pan.
-Add whole jeera and dhania and stir for a few seconds, allowing them to crackle.
-Add the finely chopped garlic and stir.
-Add the thinly sliced onion and stir fry until the onion is translucent and lightly browned.
-Pour in the peanut crude-besan batter and stir well.
-Add amchoor powder and salt and mix well.
-Adjust thickness of the sauce with a little water.
-Add the dry roasted red chillies and simmer.
How to proceed:
-While the sauce is simmering, add the deep fried pakoras.
-Mix for half a minute and turn off the heat.
-Optionally season with toasted mustard seeds, dhania, jeera and curry leaves.
-Serve over hot, steamed rice.
This recipe comes from Susmitha Subbaraju at blog.veganosaurus.com