Safed Kadhi

Posted

August 13, 2015


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image image SAFED KADHI…a wonderfully delicious cross between Dahi Vadas and Kadhi!
This dish was introduced to me by Dixit Aunty who lives opposite our house back in India. I’ve been in love with this since my childhood days and even now every time I visit my hometown Bhilai..a meal at Aunty’s house with her special Safed Kadhi is an absolute must! 🙂
This Safed kadhi, tastes awesome with steamed white rice and my Karele ka Pani wala Achar….I like it so much I can have it for 2-3 meals in a row!!
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Method:

For the Vadas…
Soak 1 1/2 cup udad daal for 2-3 hours. Grind to a paste along with some ginger & green chillies using as little water as possible. I like the final paste to have slight texture and not be entirely smooth. Reserve 3 heaped tbsp of ground daal for use later.
Beat the remaining ground daal using an egg beater till it is light and fluffy and almost doubles in volume!
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The pics that now follow, show batter with onions and chillies, however for this recipe we don’t add either of them. The pics are posted here just to illustrate the step by step methodology of making the vadas.
Spread a spoonful of the ground daal on oiled plastic bag,
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dip the index finger of your free hand in water, and make a hole in the middle of the vada.
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Now dip all the fingers of your free hand in water to wet them.
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Next slide the vada from the plastic to the fingers of your wet free hand,
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and from there into the oil.
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Repeat this process for each vada. Fry them in medium hot oil and keep aside until cool.
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Dip in salted water for 20-25 minutes.
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Press and remove all water. Keep aside.
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For the Kadhi…
Next blend the reserved ground Urad daal with 1 cup thick sour dahi and about 6 cups water.
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Heat ghee in a pan…add hing, rai, Kari patta & Khadi lal mirch.
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Pour the blended dal and dahi mix quickly into the pan, stirring constantly. You can use a strainer if you like to make sure there are no lumps in the mix.
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Bring to boil. Then reduce heat and simmer for about 30 min.
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Add the soaked and squeezed vadas to the kadhi and cook to heat through.
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Cover and rest the kadhi for 20 minutes, to allow the kadhi to seep into the vadas and thicken slightly.
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Make a liberal helping of vadas for each person in the family
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cause…these melt in the mouth vadas disappear fast! 🙂
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Serve with hot steaming rice…Yumm!
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Other Related posts…
My Great Grandma’s melt-in-the mouth Pakora Kadhi
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Mangori-Palak ki Kadhi
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