Today, we’re diving into the heartwarming realm of Vegan Kadhi, a dish that promises to be a vibrant symphony of tangy, spicy, and downright delicious. Whether you’re a seasoned vegan enthusiast or just curious about exploring the plant-based wonders of Indian cuisine, this recipe is your passport to a culinary adventure that not only respects dietary choices but also showers love on every furry, feathered, and finned friend out there. Join me as I embark on a journey to create a bowl of Vegan Kadhi that not only satisfies your taste cravings but also paints a canvas of compassion with every aromatic swirl. Get ready to savor the magic – it’s about to get delightfully kadhi-licious in your kitchen!
Ingredients:
For the Kadhi:
- 1 cup chickpea flour (besan)
- 4 cups water
- 1 cup plant-based yogurt (I used peanut curd)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon kasoori methi
- 1 teaspoon garam masala
- Salt, to taste
For the Pakoras:
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon baking soda
- Salt, to taste
- Water, as needed
- Oil, for deep frying
For the Tempering:
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 sprig curry leaves
- 1 green chilli, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
For Garnish:
- Fresh cilantro, chopped
Instructions:
Prepare the Kadhi:
- In a bowl, mix chickpea flour with water to make a smooth batter, ensuring there are no lumps.
- Add plant-based yogurt to the batter and whisk until well combined.
- Add turmeric powder, red chili powder, and salt. Mix thoroughly.
Cook the Kadhi:
- Pour the mixture into a large pot and cook on medium heat, stirring continuously to avoid lumps. Bring it to a gentle boil.
Tempering:
- In a separate pan, heat vegetable oil over medium heat.
- Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, chopped green chilies, grated ginger, and minced garlic. Sauté until the spices release their aroma.
Combine:
- Pour the tempering mixture into the pot with the kadhi. Stir well.
Simmer:
- Allow the kadhi to simmer on low heat for about 15-20 minutes, stirring occasionally. This helps the flavors to meld, and the chickpea flour cooks thoroughly.
Adjust Consistency and Seasoning:
- If the kadhi is too thick, you can add more water to reach your desired consistency. Adjust salt and spices according to taste.
Prepare the Pakora Batter:
- In a mixing bowl, combine chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, baking soda, and salt.
Add Onions:
- Add thinly sliced onions to the dry ingredients. Mix well to coat the onions evenly with the flour mixture.
Make the Batter:
- Gradually add water to the mixture, stirring continuously, until you achieve a thick batter that coats the onions well. The consistency should be such that it sticks to the onion slices.
Heat Oil:
- Heat oil in a deep frying pan over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil – if it sizzles and rises to the surface, the oil is ready.
Fry the Pakoras:
- Using your fingers or a spoon, carefully drop spoonfuls of the batter-coated onions into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
Fry Until Golden Brown:
- Fry the pakoras until they turn golden brown and crispy. Ensure even cooking by flipping them occasionally. This usually takes 4-5 minutes per batch.
Drain Excess Oil:
- Once the pakoras are golden brown, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Serve:
- Once the kadhi and pakora are both ready, gentle put the pakoras in the kadi one by one and mix.
- Garnish with fresh chopped cilantro.
Enjoy your Vegan Kadhi Pakora! Feel free to adjust the spices and consistency according to your taste preferences.
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