Tuesday, 20 December 2016

Kadhi with Besan Dumplings

Kadhi is a curd based gravy preparation made primarily in the Indian states like Gujarat, Rajasthan, Maharashtra and Punjab. This gravy is somewhat similar to 'more kuzhambu' made in southern India, hence, I have categorized it along with other more kuzhambu recipes. I had developed a taste for khadi many years ago, when we happened to dine in a newly started restaurant serving Gujarathi-Rajasthani fare. Since then I have tried various kadhi recipes with success and this one is my favorite. Kadhi can be served with either rice or chapattis and is easy to make. Let’s check how simple it actually is…

Ingredients – For the dumplings:
Bengal gram flour – ½ teacup or 100 ml measure
Kashmiri chilli powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Asafoetida – ⅛ teaspoon
Gingelly oil – 1 tablespoon
Salt – to taste
Water – as needed

For kadhi:
Fresh curds – 2½ teacups or 500 ml measure
Ginger – 1” piece
Green chilli – 2-3 no, adjust to taste
Bengal gram flour or besan – 3 tablespoons
Powdered jaggery or sugar – 1 tablespoon
Salt – to taste

For seasoning:
Oil – 1 teaspoon
Dried red chilli – 2 no
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon

For garnishing:
Coriander leaves – chopped, 1 teaspoon
Curry leaves – a few

Method – How to make the dumplings: Mix besan, salt, turmeric powder, Kashmiri chilli powder and asafoetida together in a bowl. Add water little by little to make firm dough (Figure 1).

Figure 1: Dough for dumplings
Add gingelly oil and kneed well. Divide the dough into two portions and shape them to cylinders as shown in Figure 2. Using a kitchen knife cut them into thin slices. Keep aside.

Figure 2: Cut the dough into thin slices
How to make kadhi: Grind green chillies and ginger into a fine paste and keep aside. Beat the curds well. Add besan, spice paste and salt, and blend together. Add jaggery or sugar and 3 teacups of water; mix well and heat on medium flame stirring occasionally. Once the khadi boils, simmer for two minutes (Figure 3). 

Figure 3: Kadhi
Now add the dumpling slices into the kadhi one by one, maximum 3 to 5 at a time. Once cooked, the dumplings rise to the surface of the kadhi. Repeat the process with the remaining slices. Once all the dumplings are added to the kadhi, simmer for a minute, and then remove from the fire. Heat oil in a tadka pan; add red chillies and when they turn darker in color, add mustard and cumin seeds. Once they start to sputter switch off the stove. Add the seasoning to the kadi (Figure 4). Garnish with curry leaves and coriander leaves. Serve hot with rice or chappati and a subzi.

Figure 4: Kadhi with Besan Dumplings
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