.....From My Palate

Yogurt Gravy

Aloo Mangodi Kadhi

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Kadhi chawal is comfort food for me on cold, chilly weather or on a busy tiring day. It’s a food easy to cook, tastes delicious and leftovers are more than welcome for the next day. The cooking time of the kadhi is very crucial for its consistency and taste. It should be creamier rather than watery in consistency. Balance of yogurt and the gram flour are very important for the good results. With the number of posts on kadhi chawal you can very well perceive the temptations for this dish in my household. In this recipe I did add peas in it to tempt my son,  whom I wanted to follow this kadhi-affair in our home.

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Going to Avika’s “My Legume Love Affair – MLLA # 70 ” for April
Thank you, Lisa’s Kitchen and The well seasoned cook

 

Aloo Mangodi Kadhi
Author: Bhawana
Ingredients
  • 2 cups Dahi (Yogurt)
  • 3 tbsp. Besan (Gram Flour)
  • 1/2 cup Moong Dal Mangodi
  • 2 medium Potatoes, cubed
  • 1/2 cup Green Peas
  • 1 tsp. Garlic, chopped
  • 1 tsp.. Ginger, chopped
  • 4 Green Chillies, julienned
  • 1/2 cup Fresh Coriander, finely chopped
  • 2-3 dried Red Chilli
  • Salt to taste
  • 1/2 tsp. Red Chilli Powder
  • 3/4 tsp. Turmeric Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Asafoetida
  • 1/2 tsp. Methi Dana (Fenugreek Seeds)
  • 2 small Tej Patta (Bay Leaves)
  • 2 tbsp. Desi Ghee (Clarified Butter)
  • 2 tbsp. Oil
Instructions
  1. Mix yogurt, gram flour, red Chilli powder, turmeric powder, coriander powder and 2-3 cups of water and whisk it well with no lumps.
  2. Take oil in a deep pan, sauté mangodis on low flame till nice golden color . Keep aside.
  3. In the same pan, add tej patta, methi dana and hing.
  4. When methi dana starts to splutter, mix green Chilli, ginger and garlic.
  5. Cook for 20 seconds and add chopped potatoes and peas.
  6. Add little water, cover and cook for 2-3 minutes.
  7. Now add yogurt mixture in the pan.
  8. Mix well and cook on medium flame until starts boiling .
  9. Add salt and mangodis.
  10. Now lower the flame and simmer it for 30 minutes, while stirring in between.
Before serving –
  1. Heat ghee in a small pan ,add dried red chillies, asafoetida and little red chilli powder for color.
  2. Pour over kadhi and garnished with fresh coriander.
  3. Serve hot with plain rice or chapati with chilli pickle.

Kadhi With Methi Pyaaz Pakodas

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Kadhi or karhi is a yogurt based North Indian dish with gram flour fritters called pakodas. Kadhi chawal are as famous in North India as Pasta in Italy. Sweet or tangy, thick or thin, spicy with chillies or without, who can resist Kadhi Chawal in a sunny afternoon over a spicy talk with friends and family. Its method of cooking are different in different states of India.
In Punjab Kadhi is preferred as spicy and sour whereas in Gujarat its more sweeter and thin with a dash of jaggery. Sindhis like their kadhi watery and without yogurt and maharastrians have their recipe with mustard seeds and curry leaves. What ever the recipes are, you still crave for the kadhi recipe of your mother. That’s the best recipe because your childhood memories are still fresh with the bowl of steaming kadhi chawal with a mirchi ka tadka(in north tempering with red chillies and hing over kadhi is a must thing)made by you mom. How much you try still that taste is missing…guessing that’s her love.

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This Kadhi is slightly different from my mom’s version. I added methi and pyaaz pakodas in place of plain gram flour pakodas.

Ingredients

For Pakodas

  • 3/4 cup Besan (Gram Flour)
  • 1 medium Onion, chopped
  • 1 cup Methi (Fenugreek leaves), chopped
  • 1 teaspoon Ajwain (Carom Seeds)
  • 1/2 tsp Turmeric Powder (Haldi)
  • Red chilli powder to taste
  • Salt to taste
  • Oil to fry

(You can also add green chillies and garlic if you like the taste)

For Kadhi

  • 1 cup Dahi (Yogurt)
  • 1/4 cup Besan (Gram Flour)
  • 1 teaspoon Haldi (Turmeric Powder)
  • 1/2 teaspoon Methi Dana (Fenugreek Seeds)
  • 1/4 teaspoon Jeera (Cumin Seeds)
  • Red chilli powder to taste
  • Salt to taste
  • 2 tablespoons Oil
  • 2 dried Red Chillies
  • pinch of Hing (Asafoetida)
  • Ginger, Chopped inch piece
  • 3 cups Water

Method

  • Mix all the ingredients for pakodas with a little bit of water at a time.
  • Make it in to a thick batter consistency for fritters.
  • Heat sufficient oil in a kadai. Drop small portions of the pakoda mixture with a help of a spoon or hand and deep fry till golden brown.
  • Drain and place on a kitchen paper and set aside. (you can taste one or two with a cup of tea while doing other preparations :-)) Mix first four ingredients for kadhi in a big bowl.
  • Whisk it thoroughly to make sure that there are no lumps. Add three cups of water and mix it well again.
  • Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds and red chillies.
  • Pop for few seconds. Add hing and ginger, fry for sometime. Add yogurt mixture. Bring to a boil, add salt and simmer on low heat for about twenty minutes, stirring occasionally.(cooking time is different in different households according to thick or thin consistency)
  • Add fried pakoras and continue to simmer for four to five minutes. Tempering by choice- .
  • Heat ghee in a large ladle or small pan. Add asafoetida and red chilli pd.
  • Stir quickly with a teaspoon and be careful it should not burn. Pour it over the kadhi.
  • Garnish with chopped coriander leaves.
  • Serve hot with steamed rice or roti.