This kadhi is made at my in laws place.. but I loved it the first time I tasted.. Its the same Kadhi like we make, except instead of putting pakoras, we put Wadi made of Urad dals..
- 2 tsp cumin seeds
- two sticks of curry leaves
- 1 inch ginger
- 4 -5 cloves of garlic(medium size)
- 5-6 green chillies (big size)
- 1/4 tsp turmeric powder
- 400 gms Curd
- 3-4 tsp gram flour (besan)
- one bowl Urad dal (soaked for one hour)
- few strands of Coriander leaves
- pinch of hing
For Making Wadis: Wash Urad dal for 3 times and soak it in enough water for around one hour. After an hour, drain the dal and grind it(adding very little water) till it becomes coarse. Then add 1/2 tsp cumin seeds and few curry leaves(snip it with kitchen scissor) and grind again in a fine paste. If you find it difficult to grind, you can add few tsp of water and then grind. Remove the paste in a vessel and add salt, pinch of hing and pinch of turmeric powder and mix well.
Heat a frying pan with 2 tbsp oil and shallow fry the wadi by putting the batter using teaspoon in a small balls. Fry it both the sides till it turns brown and transfer them in a plate with kitchen paper..Keep aside
For Making Kadhi: Take all the curd in a big bowl and whisk it till it turns creamy. Add gram flour and beat again till there are no lumps left. Add enough water and whisk till water gets incorporated (more like buttermilk consistency) and keep aside.
Make fine paste of ginger, garlic and green chillies.
Take a heavy bottomed vessel and heat two tsp of oil. Add remaining cumin seeds and let it crackle. Add curry leaves and ginger,garlic and green chillies paste and let it fry for few seconds. Lower the flame and add the curd mixture and keep stirring. Add turmeric powder and salt and keep stirring till it comes to a boil ( its important to continuous stir till it boils on slow flame, so that it doesnt curdle).. Adjust the seasoning and simmer for few minutes till you dont taste the rawness of gram flour. Add chopped coriander leaves and the wadis and close the flame and cover the lid.
it can be served with rice or even with chapathis..