Gola Kadhi(गोळा कढी)

Kadhi is made with buttermilk and is thickened by adding chickpea flour to the buttermilk. Different regions in India have their own version of Kadhi. This is my grandma's recipe and it tastes wonderful. Kadhi recipe is same as any Maharashtrian Kadhi, the only twist is chana dal mixture's non-fried pakoras that are added to Kadhi. Again, buttermilk used for this recipe is made at home with yogurt and water, so if you use store bought buttermilk make sure you add water to it because it's too thick. This recipe will serve 3-4 people.

Ingredients

For Gola/Pakora
1/3 Cup Chana Dal
1 inch Ginger grated
1 Green Chili chopped
1/4 tsp Cumin seeds
1 Garlic Clove(1/2 if clove is big)
Salt as per taste
1 tbsp chopped Cilantro/Coriander

For Kadhi
3 1/2 Cups Buttermilk
2 Tbsp Chickpea Flour
Salt as per taste
1/2 tbsp Sugar

For Tempering
1 tsp oil
Pinch of Asafoetida
1/4 tsp Cumin seeds
3-4 Methi(Fenugreek) Seeds
4-5 Curry leaves
1/4 tsp Turmeric powder

Chopped Cilantro for garnishing

Method
Soak Chana Dal in water for 3-4 hours. Grind chana dal along with all the other ingredients for Gola/Pakora in a blender. Use very little water while grinding, this mixture should be little coarse and thick in texture. Keep aside.

For kadhi mix together all the ingredients for buttermilk and keep aside. Heat some oil in a pot add mustard seeds, cumin seeds and methi seeds, once they crackle add asafoetida, turmeric and curry leaves. Add prepared buttermilk and let it boil. Once it starts boiling make small, table tennis sized balls of the above chana dal mixture and add to boiling kadhi. Let the kadhi boil for 10-12 minutes until pakoras are nicely cooked. They will start floating when done.

Garnish it with chopped cilantro.

Enjoy it with rice or Roti.

Comments

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