Piyaz ki Kadhi


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A delicious kadhi recipe with fried onion pakoras.

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Piyaz ki Kadhi recipe - How to make Piyaz ki Kadhi

Preparation Time:    Cooking Time:    Total Time:     Makes 5 serving
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2 cups curds (dahi) , beaten
2 1/2 cups of water
1/4 cup besan (bengal gram flour)
salt to taste
5-6 curry leaves (kadi patta)
1 1/2 tbsp cooking oil
2 medium sized onions , sliced into thick round slices
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 tsp finely chopped garlic (lehsun) clove
1 tsp red chilli powder
1/2 tsp turmeric powder (haldi)

For Onion Pakoras
1/4 cup finely chopped onions
3/4 cup besan (bengal gram flour)
a pinch of baking soda
salt to taste
1/2 tsp carom seeds (ajwain)
1/4 tsp red chilli powder
For The Pakoras

    For The Pakoras
  1. Combine all the ingredients in a mixing bowl. With the help of water, mix well into a thick smooth batter.
  2. Heat oil in a wok.Deep fry spoonfuls of the batter in oil until golden and crisp.Drain the excess oil. Keep aside.

For The Kadhi

    For The Kadhi
  1. Heat oil in a pan. Sauté the sliced onions until slightly soft and translucent. Remove from heat. Keep aside.
  2. In a mixing bowl, whisk together curds with bengal gram flour, salt and water. Keep aside.
  3. Heat oil in a wok. Add cloves, bay leaf, cumin seeds along with asafoetida. Once they start to crackle and change its colour, stir in the garlic. Saute for for 2-3 minutes. Add red chili powder and turmeric powder with few drops of water. Cook on medium flame until the gravy thickens.
  4. Stir in the beaten curd mixture along with the curry leaves. Cook the mixture while stirring continuously till it comes to a boil. Next, simmer for 8-10 minutes, stirring occasionally.
  5. Now, stir in the fried pakoras and sautéed onions. Continue to simmer for four to five minutes. Garnish the kadhi with coriander leaves and serve hot with steamed rice.

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This recipe was contributed by Foodie #514071 on 09 May 2011

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