Kadhi, an Indian recipe, is essentially a thick gravy comprising of Gram flour and yogurt. Additionally, vegetables or fritters may be added depending upon the local cuisines of the Indian subcontinent. Also, it is traditionally spicy and sour on the palate, but many variants have a sweet texture as well.
Kadhi, is originally from Rajasthan, but has widespread presence across India; with each state having a unique recipe of its own.
This recipe is my personal favourite since my childhood days and it is my pleasure to recreate it today! Here, I am making my version of this delectable recipe, Mirchi Kadhi, where I am adding stuffed green chillies to the Kadhi (‘Mirchi’ is Hindi for ‘Chilli’).
An absolute delight, Mirchi Kadhi, is a thick spicy and sour gravy, best eaten with boiled rice. So try it for yourself too!
5 tbsp split Bengal gram flour
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp salt
1 tbsp dried fenugreek leaves
1 tsp crushed garlic
1 tsp grated ginger
2-3 dry red chillies
1 pinch panch phoron
1 tsp asafoetida
4 cups water
5-6 large green chillies
3 potatoes, boiled
1 tbsp pickle paste
3 tbsp oil
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
Step 1: Whisk together yogurt, split Bengal gram flour, red chilli powder, turmeric powder, coriander powder, roasted cumin powder, dried fenugreek leaves and salt in a bowl.
Step 2: Heat 2 tbsp oil in a wok. Add asafoetida, panch phoron, garlic, ginger and dry red chillies. Give it a mix.
Step 3: Add the yogurt mixture to the wok, continuously stirring so that lumps are not formed. Add water and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes covered with a lid.
Step 4: Slit the green chillies and deseed them. Mash the potatoes and add the pickle paste along with a pinch of salt. Mix well.
Step 5: Stuff the green chillies with the picked potato mixture.
Step 6: Heat 1 tbsp oil in a flat pan. Add cumin seeds, coriander seeds, fenugreek seeds and let them crackle. Stir-fry the stuffed green chillies till the sides are moist and browned.
Step 7: Add the chillies to the kadhi in the wok and mix once. Check seasoning and consistency. Kadhi tastes best at a slightly thicker consistency.
Step 8: Serve hot with plain boiled rice!