Kadhi with rice

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

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

5. 5

   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. 6

   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.