Kadhi with rice

A vibrant yellow, creamy sauce that generously coats white rice. Onion pakoras provide a crispy texture that contrasts with the smoothness of the spiced yogurt.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 679
• Protein: 19 g
• Carbs: 92 g
• Fat: 24 g

Ingredients

• 400 g yogurt Indian ( beaten )
• 150 g Chickpea flour ( sifted )
• 1 L Mineral water
• 2 piece Onion ( thinly sliced )
• 2 tbsp ghee
• 300 g Thai or basmati rice
• 1 tsp Whole cumin seeds
• 1 tsp mustard seeds
• 0.5 tsp Fenugreek seed
• 1 pinch asafoetida
• 10 piece curry leaves
• 1 tsp Turmeric powder
• 1 tsp kashmiri chili
• 1 tsp Ginger powder
• 500 ml Peanut oil ( for frying )
• 0.5 piece Fresh cilantro optional ( chopped )
• 1 tsp Dried mango powder (Amchur) ( to add with ground spices )

Instructions

1. Base preparation

   In a large mixing bowl, whisk the Indian yogurt with the chickpea flour until a smooth paste is formed without any lumps. Gradually stir in the mineral water while continuing to whisk for a homogeneous texture.

2. Cooking the sauce

   Pour the mixture into a sauté pan. Add the turmeric, ginger powder, amchur, and sea salt. Bring to a boil while stirring constantly, then lower the heat. Simmer for 40 minutes until the sauce coats the back of a spoon.

3. Pakora batter

   Mix the sliced onions with the remaining chickpea flour, a pinch of Kashmiri chili powder, and a little water to form a thick batter that coats the vegetables well.

4. Frying the fritters

   Heat the peanut oil. Drop spoonfuls of batter and fry until the crust is golden and crispy. Drain on paper towels.

5. Cooking the rice

   Rinse the jasmine rice until the water runs clear. Cook it in a large volume of boiling salted water. The grains should be tender but remain well separated.

6. Final tempering (Tadka)

   Heat the ghee. When it smokes slightly, add the cumin seeds, mustard seeds, fenugreek, asafoetida, and curry leaves. When the spices crackle and become fragrant, pour this hot mixture over the sauce.

Chef's tips

• Never stop stirring the sauce at the beginning of cooking to prevent the yogurt from curdling.
• Add the pakoras to the sauce at the last moment so they don't get too soggy.
• The ghee must be very hot so the spices release their essential oils.

Storage

Kadhi keeps for 3 days in the fridge. Rice is best fresh. Reheat over low heat with a splash of water.