Kadhi is a North Indian dish. Everyone knows it well, most love it, including children, and it is cooked regularly in most houses. Unfortunately, it is one of those dishes that is not widely available in Indian restaurants, more is the pity! In North India, it is a must at one of the meals in the days preceding a wedding.
Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
| Ingredients | Quantity |
| Besan ( Gram flour ) | 2 cup |
| Green Chillies | 2 |
| Red chilli powder | 1/2 teaspoon |
| onion | 1 |
| Curd | 250 gram |
| Turmeric Powder | 1/2 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Dry red chilli | 3 |
| salt | to taste |
| Asafoetida | a pinch |
| Curry Leaves | 5-6 |
| soda | a small pinch |
Method: 
For Pakora: 1. Mix Gram flour, chopped onion, green chillies, salt and soda, add about ½ cup of water to make a batter and Mix well.
2. Heat oil in a kadhai, Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers, Fry until golden brown. Keep it aside.
For Kadhi Gravy:
1. Place yogurt in a bowl, add sifted besan and beat together, to make a smooth batter. Add salt, chilli, turmeric and water. Mix well.
2. Heat oil in a pan and add cumin seeds. As soon as the seeds begin to turn brown, add the curry leaves. Stir for 5 seconds and add yogurt-besan mix.
3. Bring to boil, stirring frequently, until it stops trying to bubble boil over. Turn heat down to medium.
4. Let it simmer gently, until the sauce reaches a custard-like consistency. 6. Allow the kadhi to cook on low heat for at least 15 minutes.
For Tempering / Tadka:
1. Heat ghee in a large ladle or small pan. Add cumin seeds and asafoetida.
2. Once the seed splutters, add whole dry red chillies, and stir quickly with a teaspoon. Pour it over the Kadhi. Cover with a lid immediately. This will allow the flavours to infuse.
3. Serve with rice.
4. Enjoy!
