Kadhi Chawal Recipe – Homestyle

Kadhi chawal is a delicious and traditional North Indian dish. Kadhi is high in protein, while chawal provides carbohydrates that are important for growth and development. People often enjoy this dish when they want something light, spicy, and comforting. It’s especially popular in summer since kadhi contains curd, which has a cooling effect. This simple yet tasty dish is a staple in Indian households. In this easy recipe, I’ll show you how to make perfect kadhi chawal at home using basic ingredients and helpful tips for a restaurant-style taste. Let’s get started with today’s recipe.

Kadhi Chawal Recipe!

Ingredients:

Time: 30 minutes, Serves: 3-5

For the Kadhi:

1- Gram flour – 1/2 cup

2- Curd – 2 cups (slightly sour) or buttermilk, 3-5 cups

3- Water – 3-4 cups (add 1-2 cups when using buttermilk)

4- Turmeric powder – 1 tsp

5- Red chili powder – 1/2 tsp

6- Garam masala – 1/2 tsp

7- Salt – to taste

For the Tadka:

1- Mustard seeds – 1/2 tsp

2- Kasuri methi seeds – 1/4 tsp

3- Cumin seeds – 1/2 tsp

4- Asafoetida – a pinch

5- Curry leaves – 4-5

6- Dried red chili – 2

7- Oil – 2 tsp

For the Pakoras:

1- Gram flour – 1 cup

2- Chopped onion – 1

3- Green chili – 1-2 (finely chopped)

4- Green coriander – to taste

5- Salt – to taste

6- Some water

7- Oil – for frying pakoras

For Rice:

– Basmati rice – 2 cups

– Water – 4 cups

– Salt – to taste

Method of Preparation:

Making Pakoras:

In a bowl, combine gram flour, onion, green chili, coriander, salt, and some water to form a batter. Mix well; it should not be too thin or too thick. Heat oil in a pan and fry small pakoras until they are crispy all around. Place the fried pakoras on a plate.

Preparation of Kadhi:

Beat the curd and gram flour together. Add water, turmeric, red chili, garam masala, and salt, then mix well. Heat oil or ghee in a pan. When it’s hot, add cumin seeds and asafoetida and let them crackle. Next, add the beaten gram flour and curd mixture. Stir on low heat until it boils. Once it boils, let the curry simmer on medium heat for 15-20 minutes. Add the pakoras and cook for another 4-5 minutes, then turn off the heat.

Tadka:

Heat oil in a small pan. Add mustard seeds, fenugreek seeds, asafoetida, curry leaves, dried red chili, and garlic. Fry the garlic until it turns golden, then pour it into the kadhi.

Cooking Rice:

To prepare the rice, wash it thoroughly and soak it in water for 15-20 minutes. After soaking, add 2 cups of water, 1-2 teaspoons of oil, and salt, then cook it in a pressure cooker or any pot.

Method of Serving:

Serve by ladling hot curry over the rice and sprinkle some green coriander on top. Enjoy this dish with pickle and papad.