Kadhi Chawal Recipe: A North Indian Cuisine

Directions to Cook Kadhi Chawal:

• Steps to Cook Pakoras:
• In a mixing bowl, blend together gram flour, thinly sliced onions, finely chopped green chilies, cumin seeds, red chili powder, a pinch of asafoetida, and the required amount of salt. This forms the base mixture for the pakoras, ensuring a balanced blend of flavors and spices.
  

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• Slowly pour in water and stir the mixture to create a dense batter. The batter’s consistency should be such that it smoothly clings to the back of a spoon, with only minimal dripping.
• Warm up oil in a deep frying pan over medium heat.
• Using a spoon or your hands, place small amounts of the batter into the hot oil. Fry them until the pakoras become golden brown and acquire a crispy texture.
• Take out the pakoras with a slotted spoon and put them on a plate covered with paper towels. This helps to soak up any extra oil.
• Follow these steps to make Kadhi:
• In a bowl, vigorously whisk the yogurt until it becomes smooth. Add gram flour, turmeric powder, and salt to the bowl. Thoroughly blend the ingredients to create a mixture free of lumps.
  

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• In a pan, heat oil or ghee. Put in cumin seeds, asafoetida, and curry leaves. Allow them to sizzle and release their flavors.
• Pour the yogurt mixture into the pan and stir consistently to prevent any lumps from forming. Also, introduce slit green chilies into the mixture.
• Slowly pour in water while stirring to attain the desired thickness. Bring the kadhi to a gentle boil, ensuring the flavors meld well.
• Let the kadhi simmer over low heat for approximately 15 to 20 minutes, stirring occasionally to ensure even cooking and flavor development.
• Taste the kadhi and make any necessary seasoning adjustments. If the kadhi turns too thick, feel free to incorporate more water to achieve the desired consistency.
  

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• Carefully place the cooked pakoras into the kadhi, allowing them to infuse with the flavors. Allow the combination to gently simmer, allowing the pakoras to absorb the essence of the curry. To enhance the dish’s richness, consider drizzling a small amount of oil on top of the kadhi. Finally, add a delightful finishing touch by sprinkling freshly chopped coriander leaves over the kadhi, enhancing both its appearance and flavor.
• Present the hot and flavorful kadhi alongside steamed basmati rice for a complete and satisfying meal.
• Steps to Cook Chawal (Boiled Rice):
• Wash the basmati rice thoroughly with cold water until the water runs clear. This step eliminates excess starch and prevents the rice from sticking together excessively.
  

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• In a pot, bring water to a boil. A common ratio to follow is 1:2, which equates to using 2 cups of water for every 1 cup of rice.
• For non-sticky rice, use a ratio of 1:3, which means 3 cups of water for 1 cup of rice. Add salt to the boiling water, then introduce the rinsed rice into the pot.
• Allow the rice to cook over medium heat without a lid until it’s nearly done. It should retain a slight firmness and not be fully tender.
• When the rice is close to being cooked, drain any surplus water from the pot. Cover the pot securely with a well-fitting lid and lower the heat to its minimum setting. Allow the rice to steam for around 5-10 minutes. This step aids in the separation of rice grains, resulting in a light and fluffy texture.
• Following the steaming process, use a fork to delicately fluff the rice. Your light and airy basmati rice (chawal) is now prepared to be served alongside the delectable kadhi (Kadi).