How about kadhi during fast? Sounds surprising, right? Its exciting too :). Well..”Aloo kadhi” is made from potatoes, yoghurt and buckwheat (kuttu ka aata). Let’s cook it together 🙂
Cuisine: Indian Course: Navratri curry/maincourse Preparation time :5 min Cook time: 35 min
INGREDIENTS AND INITIAL PREPARATION FOR 3-4 servings:
- 100 Gram Kuttu ka atta (Buckwheat)
- 2 tbs yoghurt or dahi
- 2-3 Potato , raw (medium size)
- Water, to paste
- Ghee or oil, for frying and cooking kadhi
- 2 chopped green chilli
- 1/2 tsp rock salt, 1/2 tsp cumin seed and 1/2 tsp cumin powder
Kadhi is made in two phases. First we make aloo pakore and then make gravy to add to it. Below are the steps in detail.
Phase 1: Making Aloo Pakore
- Take 2 raw potatoes, cut them in cubical shape.
- In a medium bowl, add 4-5 spoon of kuttu ka aata, 1 chopped green chilli, 1/2 tsp rock salt, 1/2 tsp cumin seed and water. Mix them well. Batter should neither be too thick nor too watery.
- Mix potatoes with the batter.
- On medium flame, fry already cut potatoes coated with batter till they become brown in color. Keep them aside once done.
Phase 2: Making kadhi gravy
- Take the remaining batter from step 3 above. If the quantity feels less, add another spoon of flour to the batter and a little water to make a smooth paste.
- Mix 2 tbs spoon of yoghurt with the remaining batter.
- In the same pan, reheat 2 tbsp of oil, add curry leaves, cumin seeds, green chillies. Stir for 2 mins and add 1 tsp grated ginger and saute them all for 3 mins
- Add yoghurt-flour paste, keep stirring for 5 mins. Pour some water and further stir for 5 min. Add salt and cumin powder to the paste.
- Add 3 cup water and leave it to simmer over low flame for at least 15 mins
- Add the aloo pakoras, simmer for 5 minutes more and serve the aloo ki kadhi hot.
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- To make sure that the oil is heated enough, just add a drop of better to the oil. If the batter solidifies and rises up to the surface of oil, oil is good to go.
Have a blessed Durga puja!