Kadhi an Indian dish which originated in Rajasthan. It is a spicy dish whose thick gravy is based on chickpea flour (besan), to which yogurt is added to lend a tart flavor. It may contain vegetable fritters called pakoras.
Submitted by Jaya N.
To put in blender:
1/2 cup gramflour (besan)
1 cup yogurt
5-6 cups water
1 tsp salt
1 tsp turmeric
For basic seasoning:
1/2 tsp fenugreek seeds
1 tsp Ajwain seeds
4 dry red chilies
1. Use a blender to blend together gramflour, yogurt, water, turmeric and salt.
2. Using “Saute” function in Instant pot, prepare a basic seasoning by heating 1 tsp oil/ghee and adding the fenugreenk seeds, ajwain seeds and the red chilies. When the aroma tells you they are ready (in a few seconds to a minute), add the blended mixture in to this.
You can also prepare basic seasoning in a saute pan and pour in to the yogurt blended mixture.
3. Cook this mixture using the “Slow cook” setting for 4 hours.
4. Add crunchy boondi to this mixture. Alternatively, add deep fried pakodas made by taking balls of this mixture and deep frying them —
1 chopped onion, 3/4th cup gramflour, 1/2 tsp salt, 1 chopped green chilly, 1/2 tsp red chilly powder.
Awesome tasting kadhi is ready!
NOTE: You may also make your own yogurt, dairy or non-dairy, using the Instant Pot DUO and Smart “Yogurt” program.