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Craving Kadhi Chawal during Kadhi
Chawal season ☔️
Do you have a secret ingredient that makes your family's Kadhi extra special?
Comment your own Kadhi Chawal experiences or memories.

Ingredients:
Kadhi:
Curd/ Dahi: 2 cups
Turmeric: 1/2 tsp
Red chilli: 1 tsp
Coarse Coriander powder: 1 tbsp
Salt: as per taste
Besan: 6-7 tbsp
Ajwain/ carrom seeds: 1/4 tsp
-Mix all these in a bowl without lumps and keep aside.
Tadka:
oil: 2 tbsp
Hing: 1/4 tsp
Whole red chilli: 2
Methi seeds: 1/4 tsp
Mustard seeds: 1/2 tsp
Cumin/jeera: 1/2 tsp
Curry leaf: 5-6 sprigs
Ginger garlic paste: 1 tbsp
Salt: as per taste

Process:
-Heat the oil on medium heat, then fry hing, red chilli, mustard seeds, methi seeds and cumin.
-When the cumin starts to crackle, add the curry leaf and ginger garlic paste.
-When the smell of raw garlic goes away.
-Now add the curd mixture with the same amount of water. Mix well and cook on slow heat for an hour.
Pakoda:
Onions: 1 large
Coriander : handfuls
Ginger paste: 1/2 tsp
Besan: 2-3 tablespoons
Baking soda: 1 pinch
Salt: as per taste
Red chilli: 1/2 tsp
Dhaniya powder: 1/2 tsp
Ajwain: 1/2 tsp
Garam masala: 1/4 tsp
-Chop onion & coriander leaves finely and put them in a bowl, add besan and all the spices to it.
-Mix everything well add some water and make a thick batter.
-Heat the oil on medium hot heat, fry the batter in small balls till it turns deep golden brown.
Add the pakodas in the last 4 10 minutes of the pan. Garnish the kadhi with chilli and ghee & coriandertadka and
-Serve with hot rice!
-Enjoy your monsoon special Kadhi chawal

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