Kadi With No Onion, Garlic or Ginger

This is a lighter version of the usual, thicker creamier version of the Punjabi kadi with no onion, garlic and ginger. This recipe is given to me by my elder sister, is a hassle free, quick recipe and really works for people who do not eat onions, ginger or garlic due to their preference or any other religious reasons.

• Difficulty: Easy
• Category: Main Course
• Cuisine: Indian
• Cooking Method: Stovetop

Ingredients

For Pakoda

• 1/2 cup Besan / Chickpea flour
• 1 Pinch Baking powder
• 1/2 tsp Chilli powder (As per your taste)
• tsp Salt to taste
• Few Curry leaves (Optional)
• Water To mix with Besan
• Oil for frying

For Kadi

• 1/4 cup Besan
• 1 cup Plain yogurt
• 5 cup Water
• 1 tsp Aamchur powder
• 1 tsp Turmeric powder
• Salt to taste

For Tadka or Tempering

• 2 tbsp Ghee or oil (As per your choice)
• 1 tsp Cumin seeds
• 1 tsp Red chilli powder

Instructions

1. Mix besan for the pakoda with approximately 1/2 cup water to get smooth consistency. Add salt, chili powder and baking powder. Leave it for about 10 minutes.
2. In another stock pot, mix besan and water for the kadi. Wisk it to a smooth paste with no lumps. To this mix add the water, salt, amchur powder and turmeric powder and place it on the stove on medium high heat stirring often so no lumps are formed. Let it simmer for about 30 40 minutes or till it thickens.
3. While the kadi is simmered fry the pakodas. Add the pakodas to the kadi.
4. In a small pan add the ghee or oil. When it is hot add cumin seeds. Once the seeds crackle turn the stove off add red chilli powder and the curry leaves if you are using it and pour it over the kadi and serve hot with rice.