Kadhi is a tangy, yogurt based north Indian dish that is served with plain rice. There are various types of this dish based on the regions. There is Punjabi kadhi, Rajasthani kadhi, Gujarati kadhi, Sindhi kadhi and a lot more varieties. The basic mixture of gram flour and slightly soured yogurt is same and the tempering and flavours change as per the region.
This recipe is of chilva or chilla vali kadhi. My mom’s family is from Haryana and their cuisine differs from the marwadi cuisine that is made at my place. I don’t know the exact region this kadhi belongs too but this particular kadhi is famous at my maternal grandmom’s place. This is kind of healthy too. Chilva is a gram flour pancake which is made using very less oil compared to the deep fried pakodis that are used in the regular kadhi.
The tempering or tadka for kadhi too differs as per the regions. Just replacing the oil with ghee in the tadka makes a lot of difference to the kadhi. You can even add whole coriander seeds and fennel seeds to the tadka.
Kadhi is usually served with plain rice. I like it more with hot puris. At my place kadhi is served with rice and pressure cooked mung beans. Mung chawal Kadhi is the classic Rajasthani preparation and is a complete meal.
- 1 cup yogurt
- 2 cups water
- 1 ½ tbsp. gram flour (besan)
- ¼ tsp turmeric powder
- Salt to taste
- 3 tbsp gram flour (besan)
- Few pinches turmeric
- Salt to taste
- 2-3 pinches carom seeds (ajwain)
- 4-5 tbsp oil for frying
- 2 tbsp oil
- ½ stick cinnamon
- 4 cloves
- 6-8 curry leaves
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 3 inch piece of ginger grated
- 1 green chilli slit
- 1 tsp chilli powder
- ¼ tsp asafoetida
- 2 dry red chillies
Mix all the ingredients for kadhi using a blender or whisk making sure there are no lumps. Keep aside.
To prepare the chilva or chila, make a paste of pouring consistency (of dosa or dhokla batter consistency) using gram flour, salt, turmeric, carom seeds and water. Heat a griddle and put around half table spoon of oil on it. Take a spoonful of the prepared batter and drop it on the oil. It should be like a small round coin sized pancake. Let it cook for 10-15 seconds. Flip on other side and cook for another 10-15 seconds. Move to the side of the griddle. Make rest of the chilvas using the same method adding oil in between. Remember to flip the chilvas on the side of the griddle and take them off from the griddle once you see brown spots forming on the chilvas. Keep the chilvas aside on an absorbent paper.
In a thick bottomed pan or kadhai, bring to boil the mixture for kadhi. Remember to stir continuously till the kadhi boils. Simmer the gas.
Heat two tablespoon oil in a kadhai. Add mustard and cumin seeds. Once the seeds pop, add curry leaves, dry red chillies, mustard seeds, cloves, and cinnamon. Sauté for 30-40 seconds. Add the green chilli, grated ginger, asafoetida and cook for 30-60 seconds. Add the red chilli powder and switch off the gas immediately. Pour this tempering on the kadhi and mix well.
Add the chilvas to the kadhi just before serving and cook the kadhi for 3-5 minutes. Garnish with chopped coriander.