KADI CHAWAL – 1 of the most popular dishes in India

KADI CHAWAL is a favorite food of many Indians. As soon as you put it in your mouth, its taste starts coming and you feel relaxed after eating it. In India, along with curry, people also like to make pakoras in curry and put it in curry, which increases the taste and fence. Some people use BUTTER MILK to make Kadi, while some people use curd. Along with rice, people also like to eat dry pakoras and if curd is added to it, then the test becomes even more difficult.

kadi chawal

The pakoras dipped in thick creamy curry taste very good and the pakoras have a unique beauty and taste.KADI CHAWAL test is improve due to dip pakoras in the kadi. This recipe is one of the very famous recipes of India and it is a recipe that is liked and can be made in many foreign countries.

kadi chawal( curry And Rice )

Everyone is going to like this recipe. But curry is also made in a very different way, different spices are added to it in every house and raw spices are also made. Due to which its test also becomes slightly different. You have come to know about the curry, now let us know how to make it.

Ingredients for Kadhi :

  • 1 1/2 cup Sour Curd
  • 2 tblsp Besan (gramflour)
  • 1/2 cup Water
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1/4 tsp Fenugreek Seed
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 – 2 Green Chillies ( slit lengthwise)
  • Salt to taste

Kadhi Chawal recipes in Stapes

A large bowl will be required to make the curry and whisk it well by mixing sour curd, gram flour with water and whip it so much that its lumps dissolve well in water and curd and a smooth mixture is prepared.
Now after this add red chili powder and turmeric powder to that mixture and add salt along with it.

  • Heat some oil in a pan and add some fenugreek seeds and a little asafoetida to it on low flame, which will make the curry taste better.
  • If the fenugreek seeds turn pink after cooking, then add green chilies and a little ginger-garlic paste to it. – Keep stirring well and pour the mixture made of gram flour with one hand and keep stirring the mixture continuously with the other hand so that no lumps are formed in it.
  • So keep stirring the mixture with the help of a ladle.
  • After this, keep the flame low and keep stirring continuously and cook till it starts boiling. You have to cook it on low flame. That too for 10 -15 minutes.
  • It has to be cooked till the curry becomes thick. If the vegetable has become too thick then you can add water as per your wish.
  • If you feel that the vegetable is cooked, then turn off the flame and after that you can put the fried pakoras in the vegetable. Keep the pakoras like this for some time to soak the curry.
  • Now the curry is ready, so before serving the curry check that the curry is not too thick. Sometimes it happens that the pakoras start absorbing too much vegetable, due to which the vegetable becomes thick and the vegetable becomes thick.
  • In such a situation, you should adopt this method, in this case, boil it by adding 1/2 cup of water and let the vegetable cook for 5-6 minutes. – Do not stir the vegetable too much, otherwise the fritters may break and become loose.

Tadka for kadi :

  • 2 tblsp Ghee (Clarified Butter)
  • 1/2 tsp Hing (Asafoetida)
  • 1/2 tsp Jeera (Cumin Seedds)
  • 1/2 tsp Rai (Mustard Seeds
  • 5-6 fresh Curry leaves (Optional)
  • 2 dried whole Red Chilly
  • 1 tsp Kashmiri Red Chilly

Put ghee in a small pan and heat it, after it becomes hot, add mustard seeds to asafoetida on low flame. When the mustard seeds crackle, add cumin seeds. When you see that cumin seeds are also starting to crackle, then put curry leaves and dry red chilies in it. After that you cook the tempering for 30 seconds and then take it off the flame. Now after this add Kashmiri chili powder – Now add the tempering to the curry and mix it.

Ingredients for chawal:

  • 1 cup rice 
  • 3-4 cups of water 
  • 1 tsp salt 
  • Wash the rice thoroughly.
  • Pour water according to rice in a cooker.
  • Add washed rice to it and add salt along with it, you can also add cumin seeds for the test.
  • When 2 whistles come in the cooker, then turn off the flame.
    And keep it for some time till it cools down.

Pakoras for kadi chawal

kadi chawal
kadi chawal
  • 2/3 cup gram flour
  • 1 tsp chili powder
  • 1/2 tsp baking soda
  • 1 onion (finely chopped) 
  • 1 tsp green chili paste
  • 2 tbsp coriander leaves (finely chopped) 
  • Salt to taste
  • Oil for deep frying
  • Take a bowl, add chili powder with gram flour, then add salt, then add a little baking soda, after that you can add onion, green chili paste and green coriander.
  • Add water little by little and mix well until the gram flour becomes a little thick and a little thin and a falling mixture is formed i.e. a thick solution is formed.

  • Take a pan for frying pakoras, add oil to it and heat the oil, see when the oil is hot, put some gram flour in it, then you will understand. After this add a spoonful of batter and pour the gram flour mixture in the shape of a small ball.
  • Turn the pakoras in between so that they get cooked from all the sides. Keep frying the pakoras till they turn golden brown.
  • Remove excess oil from the pakoras, cut the pakoras into small pieces, fry them and put them in the pan to make pakoras. I also subscribe to Tasty Episodes.
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