Today is the second day of Blogging Marathon #30 and I am cooking under curds theme. I love any kind of kadhi and I have posted two types of kadhis so far. When I was searching the web for a different type of kadhi, I saw this recipe at Aroma of Spices. The Maharashtrian version of the kadhi is very simple and adding the easy to make bhajias make it very interesting. Instead of deep frying the bhajias, I cooked them in paniyaram pan with little oil which makes it a healthier version. Though the author says that kadhi tastes great with rotis, in my house we like it with rice. So I made this for today’s lunch and it was a simple yet satisfying meal.
Recipe Source: Aroma of Spices
For The Bhajias:
Cumin Seeds-1/4 tsp
Oil-To Deep Fry
For The Kadhi:
Curd-1 1/2 cups
Mustard Seeds-1/2 tsp
Cumin Seeds-1/2 tsp
Ginger-a small piece
Coriander Leaves-3-4 tbs
Curry Leaves-a handful
Hing/ Asafoetida-a pinch
1. Mix besan, salt, cumin and a little water to make a thick batter.
2. Heat oil in a pan.
3. When hot add spoon full of batter into the hot oil and fry them until golden.
4. Transfer to a plate once ready.
5. In a bowl mix curd and besan and whisk until besan has dissolved completely without any lumps.
6. Add water and mix.
7. Heat oil and add cumin, mustard, hing and curry leaves.
8. When they crackle, add the curd mixture and salt to taste.
9. Bring it to boil. Remove from flame.
10 Half an hour before serving, bring the kadhi to boil, add the bhajias.
11. Let it boil for a minute.
12. Add the coriander leaves and set it aside and let the bhajias soak up in the kadhi.
13. Serve with rice and papad.
Note: The bhajias will soak up the kadhi. So make sure to add the bhajias only half an hour before serving.