Dahi Ki Kadi ( The Fritter Curry )

The Fritter Curry

This curry is a South Indian dish that comes from Hyderabad , India . It is made of chickpea flour curry with deep fried fritters (bhajiyas) in it and a fragrant tadka of cumin seeds , mustard seeds and whole red chillies on it . It is served with plain white rice, rotis and pasandey or kebabs !

Ingredients for the fritters :
5 tbsp chickpea flour
Half a tsp adrak laisan (ginger garlic paste)
One pinch of baking soda
2 pinches haldi (turmeric powder)
Half tsp red chilli powder
Salt to taste 
Oil enough for frying

Method :
Mix all the ingredients. Add enough water to make a thick batter. Deep fry the fritters in hot oil and set aside .

For the Kadi (curry) :
2 cups beaten curd
2 tbsp besan
Half tsp haldi
Half tsp red chilli powder
1 tbsp dry coconut powder, roasted and finely ground
Half tsp adrak laisan
5 slices of onions
1 tsp zeera/dhania powder (cumin/coriander seeds powder)
4 green chillies
10-15 curry leaves
Salt to taste

Method :
Mix the besan with the beaten curd. Add 2 cups of water , adrak laisan paste and haldi. Sieve through a strainer. Place the kadi over heat and add all the rest of the above ingredients . Stir and allow it to simmer . The best way to know if the kadi is done is when the green chillies change their normal color . As soon the green chillies change the color its now time to add the fritters .

For the baghar (tadka/garnishing) :
2 tbsp oil
5 whole red chilies
Half tsp zeera (cumin seeds)
Half tsp mustard seeds 

Method :
Heat oil and add zeera and mustard seeds , allowing it to splutter. Add the red chillies . Pour the baghaar over the kadi . Simmer for 2 minutes. Serve with rice and kebabs or pasandey .


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