When we speak of pulses, there's never a dearth of recipes in the Indian culinary repository. From savouries to the main course, the use of pulses is versatile.
Kadhi is a popular dish, more popular with the pakodas version in the north, and more with vegetables or mini vadas (paruppu urundai) in the South.
Here's a spicy Kofta Kadhi preparation that will be a striking combination for rice and Indian breads..
And yes...it's the theme for our Bloghop #DalDelights as well...
Ingredients :
For the Koftas:
Masoor Dal/Red Lentil - 1/4 cup
Moong Dal/Green gram - 1/4 cup
Green chilies - 2, slit
Salt to taste
For the Kadhi:
Whisked curds - 2 cups
Besan/ Gram flour - 2 tbsps
Haldi/Turmeric powder - 1/2 tsp
Salt to taste
Tempering:
Oil - 2 tbsps
Dry red chilies - 2
Sabut Dhaniya/Coriander seeds - 1/2 tsp
Jeers/Cumin seeds - 1/2 tsp
Methi/Fenugreek seeds - 1/4 tsp
Grated ginger - 2 tsps
Curry leaves
Method :
1. For the koftas, soak both the dals for about 1 hour. Drain water and blend to a paste along with salt and green chilies using just enough water to get a thick batter. Keep aside.
2. For the kadhi, in a saucepan, whisk the curds, besan, haldi and salt with 2 cups water, leave no lumps. Let simmer on low heat and bring to a boil.
3. Prepare the tempering by heating oil in a small pan, add the ingredients one by one and remove. Remember to add methi seeds in the end and roast for just a minute to avoid it blackening.
4. Pour the tempering over the kadhi, stir once and remove the kadhi from the flame.
5. Prepare the koftas as the last step so they remain crisp. Fry them till golden brown and drain excess oil on an absorbent paper.
6. Simmer kadhi and add the koftas just before serving. Serve with rice or rotis....
Kadhi is a popular dish, more popular with the pakodas version in the north, and more with vegetables or mini vadas (paruppu urundai) in the South.
Here's a spicy Kofta Kadhi preparation that will be a striking combination for rice and Indian breads..
And yes...it's the theme for our Bloghop #DalDelights as well...
SPICY KOFTA KADHI
For the Koftas:
Masoor Dal/Red Lentil - 1/4 cup
Moong Dal/Green gram - 1/4 cup
Green chilies - 2, slit
Salt to taste
For the Kadhi:
Whisked curds - 2 cups
Besan/ Gram flour - 2 tbsps
Haldi/Turmeric powder - 1/2 tsp
Salt to taste
Tempering:
Oil - 2 tbsps
Dry red chilies - 2
Sabut Dhaniya/Coriander seeds - 1/2 tsp
Jeers/Cumin seeds - 1/2 tsp
Methi/Fenugreek seeds - 1/4 tsp
Grated ginger - 2 tsps
Curry leaves
Method :
1. For the koftas, soak both the dals for about 1 hour. Drain water and blend to a paste along with salt and green chilies using just enough water to get a thick batter. Keep aside.
2. For the kadhi, in a saucepan, whisk the curds, besan, haldi and salt with 2 cups water, leave no lumps. Let simmer on low heat and bring to a boil.
3. Prepare the tempering by heating oil in a small pan, add the ingredients one by one and remove. Remember to add methi seeds in the end and roast for just a minute to avoid it blackening.
4. Pour the tempering over the kadhi, stir once and remove the kadhi from the flame.
5. Prepare the koftas as the last step so they remain crisp. Fry them till golden brown and drain excess oil on an absorbent paper.
6. Simmer kadhi and add the koftas just before serving. Serve with rice or rotis....
Tempting Kofta Kadhi recipe share Krithi! Would love to relish it with some piping hot rice.
ReplyDeleteloved your dal kofta and kadhi version and its yummy looking dish
ReplyDeletewonderful kofta kadhi. I love that you have soaked the dals and made the koftas.
ReplyDeleteSuperb combo 👌🏻thanks for share, Krithika
ReplyDeleteI am in love with this spicy kofta kadhi....any kadhi I am in to have it!!1 Lovely
ReplyDeleteKoftas looks delicious..and a superb combo anytime
ReplyDeleteKadhi looks so yummy Krithika. Loved it dear. Awesome share.
ReplyDeleteSuperb Combo Krithi!!!Thanks for the lovely share.
ReplyDeleteAny suggestions on what to replace the curds with in this recipe, when one is on a non milk diet due to allergies?
ReplyDeleteHey, thanks for your comment. In place of curds, you can use chickpea flour...say about 1 cup flour well-whisked with 1.5 cups water. Prepare the tempering first, then stir in the flour mix, simmer on low heat while stirring simultaneously for about 7-8 mins. Let me know how you get on :)
Delete