Dahi ki Kadi (Yogurt Curry)

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 20-25 minutes

Ingredients:

For the Kadi (Yogurt curry)

• Yogurt: 400 g
• Water: enough to make a buttermilk consistency mix
• Gram Flour (Besan) : 2 tbsp
• Tamarind: 1 tbsp
• Cumin Seeds - 1 tbsp
• Coriander seeds - 1 tbsp
• Garam Masala - 1/2 tbsp
• Onion - 1 medium (finely sliced)
• Garlic - 2-3 cloves
• Whole red chilies - 2-3
• Curry leaves - 3-4
• Cooking Oil - 1 tbsp
• Turmeric - 1/2 tsp
• Salt to taste

For the Pakodas (Cabbage dumplings)

• Cabbage  Finely chopped (1 cup)
• Gram Flour 1/2 Cup
• Water (enough to make a thick batter)
• Chili powder - 1/2 tsp
• Mango powder (Amchur) - 1/2 tsp
• Salt to taste
• Cooking Oil for deep frying

For the Tempering

• Desi Ghee or Butter - 2 tbsp 
• Chili powder - 1/2 tsp
• Whole Red Chilies - 4-5

Directions

Pakodas (Cabbage Dumplings)

• Take the gram flour in a bowl and add enough water to make a thick batter. 

• Add the rest of the Pakoda ingredients. 

• Heat oil for deep frying in a wok and add this batter with the help of a spoon to this oil. Deep fry over medium flame till the pakodas turn brown and crispy. Remove and put them on a paper towel so that it soaks all the extra oil. Keep these aside. 

• Blend the yogurt with enough water to make a buttermilk (Lassi) like mix (of the same consistency.   Make sure you mix it thoroughly or the yogurt will separate when you heat the mixture. Heat it over medium flame. Add gram flour to it and mix well and let it boil over minimum heat for some time. Make sure you keep stirring the mixture every couple of minutes to ensure that it does not stick to the bottom. Do this for about 10 minutes and then switch off the flame. 

• In a pan, heat oil over medium flame and add the cumin seeds and coriander seeds. Saute till the seeds stop spluttering, add whole red chilies and curry leaves and saute for 2-3 minutes. 

• Add  Onions and garlic and saute till the onions turn transparent. Add turmeric and saute for a couple of minutes more. Turn off the flame. 

• Add these onions and the tamarind to the yogurt mix and turn on the flame again. Add salt to taste. Now boil this for another 5-7 minutes. 

• Now add pakodas and boil for another 2-3 minutes. Do not stir too much after you have added the pakodas or they may break. Add Garam Masala.

• For the tempering, heat oil in a pan and add chili powder and whole red chilies and saute for a couple of minutes and add this over the kadi. Before adding this, make sure you have transferred your Kadi to a bowl. Your Kadi is now ready to be served. 
• Serve hot with rice.