A recipe for Kadhi Chawal, the favourite comfort food of India, is shared by the guests invited by Chef Pallavi. Actress Amrita Prakash’s mother Mrs Prakash shares her recipe of Kadhi-pakoda which combines the yoghurt-based kadhi with fried pakodas. This scrumptious kadhi-pakoda eaten with hot rice is just heavenly.
Kadhi Chawal
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-22-25 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

INGREDIENTS

  • FOR Kadhi Chawal
  • 200 grams gram flour
  • 400 grams curd
  • 3 tbsp oil
  • 1/4 tsp asafoetida and 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds and 1/2 fenugreek seeds
  • 10 black peppercorns
  • 10 curry leaves
  • 4 green chillies
  • 3 whole red chillies
  • salt and water
  • FOR fritters
  • 200 grams gram flour
  • 1/4 tsp turmeric powder
  • 2 chopped green chillies
  • 1 tsp red chilli powder
  • 1-inch ginger
  • 1 chopped onion
  • 100 grams of spinach
  • Chopped coriander leaves
  • Oil for frying
  • salt and water
  • FOR tadka
  • 1/2 tsp mustard seeds
  • 1 chopped green chilli
  • 3 whole red chillies
  • 1/2 tsp red chilli powder
  • Oil
  • For garnish: Coriander leaves

HOW TO PREPARE KADHI CHAWAL

  1. 1

    In a bowl, add curd, gram flour and prepare a batter Add water as required and mix.
  2. 2

    In a heated pan, add oil, asafoetida, cumin seeds, fenugreek seeds Add black peppercorns, curry leaves, green chillies, whole red chillies.
  3. 3

    Add turmeric powder, gram flour batter and keep stirring it until it boils Add water, salt as per taste and keep stirring it.
  4. 4

    In another bowl, add gram flour, turmeric powder, red chilli powder Add finely chopped ginger, green chillies, salt as per taste Add chopped onion, spinach and mix.
  5. 5

    Add chopped coriander leaves, water as required and mix again In a heated pan, add oil and deep fry the fritters Add the fried fritter in the kadhi and mix.
  6. 6

    For tadka, heat the oil in a pan Add mustard seeds, chopped green chilli, whole red chillies, red chilli powder and pour the tadka on the kadhi.
  7. 7

    Garnish with coriander leaves and serve it hot with rice.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Pallavi Nigam Sahay

Chef

With an earlier education in the Economics field, Pallavi decided to switch careers to become a chef purely by accident. She holds a culinary diploma from ICIF and has shot many recipe videos on YouTube channels. Hailing from the heartland of India, Madhya Pradesh, she has travelled across India picking up and absorbing recipes, languages and the nuances of regional cooking.

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