Ingredients

The following ingredients have 4 Servings
  • 1/2 tsp Fennel seeds (saunf)
  • 1/2 tsp Mustard seeds (sarson black / yellow )
  • 1/4 tsp Fenugreek seeds (methi)
  • 1/4 tsp Nigella seeds (Kalonji)
  • 2 to 4 Dry red chili (whole )
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Mustard oil
  • 2 Black Cardamom
  • 4 Green Cardamom
  • 2 to 4 Bay Leaves
  • 1 inch Cinnamon stick
  • 4 Cloves
  • 1/2 tsp tsp Cumin Seeds
  • 250 gm Gram Flour
  • 6 to 8 tbsp Mustard oil (For Deep Frying)
  • 1 glass Water
  • 1/2 liter Buttermilk (or curd, should be sour for better taste)
  • Salt (to taste)
  • 1 tsp Red chili Powder (optional)
  • 1 tsp Cumin Powder
  • 1/4 tsp Asafetida:
  • 6 to 8 cloves Garlic (thick )
  • 1 inch Ginger
  • Green chilies (as per taste)

Instruction

  • Take two tbsp gram flour and keep it aside. Take remaining flour into a bowl& mix water to it slowly with one hand & keep stirring with other to avoid formation of lumps . Only that much water is added that is sufficient to make a thick mix.
  • Now use your hands and thoroughly mix the paste till it becomes light. To test that your batter is ready put a drop of batter in a bowl of water , if it floats it is ready & if it settles down it needs more mixing.
  • Heat oil for deep frying in a wok . Add salt , cumin powder and a pinch of asafetida in the mix . Put this mix in oil in small potions to get nice balls. Fry balls and keep them on kitchen towel.
  • Ground ginger , garlic. and chili into thin paste. Mix this paste, the flour which we kept aside earlier, salt & turmeric into curd or buttermilk and dip these balls into it. Keep it for half an hour .
  • Now in a deep pan put 1 tbsp mustard oil and heat. Add all the ingredients of tadka one. And pour the ball- curd mix into it. Add some water to it if it is thick. Cook on a high flame for two min by slowly stirring it. Reduce flame and cook for 5min.
  • This is an optional step. Heat pure ghee add red chili powder to it & put it immediately over cooked kadhi. This needs to be carefully done because chili burns quickly. Relish it with steamed rice.