Kadhi Rice Bowl Recipe

whisk kadhi batter

In a large bowl, whisk together 2 cups plain yogurt and 4 tbs besan until smooth and lump-free. Add 1 cup water and whisk again to make a thin pouring consistency. Stir in 1 tsp turmeric, 1 tsp red chili powder, 1.25 tsp salt, 1 tsp grated ginger, 1 tsp minced garlic (if using), and the slit green chili. Ensure mixture is homogeneous.

Heat a heavy-bottomed saucepan over medium-low heat. Stir the yogurt-besan mixture again before pouring to prevent separation. Pour mixture into the pan and cook, stirring frequently with a whisk or spatula, until it comes to a gentle simmer. Maintain a low simmer to avoid curdling; cook for 10–12 minutes, stirring occasionally. If using diced vegetables instead of pakoras, add 1 cup par-cooked diced vegetables now so they soften in the kadhi (cook additional 8–10 minutes).

If the kadhi thickens too much while simmering, add up to 0.25–0.5 cup hot water to reach desired soup-like consistency. Taste and adjust salt and spices as needed.

While kadhi is simmering, heat 2 tbs oil or ghee in a small tadka (tempering) pan over medium heat. Once hot, add 1 tsp mustard seeds and let them pop. Add 1 tsp cumin seeds and 0.25 tsp fenugreek seeds; fry briefly until aromatic (about 20–30 seconds).

Add 0.25 tsp asafoetida, 1 dried red chili and 8 curry leaves. Fry for another 10–15 seconds until curry leaves crisp. Turn off heat and immediately pour the hot tempering over the simmering kadhi. Cover the kadhi for 1 minute so the flavors infuse.

If using store-bought or pre-made besan pakoras (1 cup), heat them briefly in the oven or skillet until warm and slightly crisp (3–5 minutes). Add pakoras to the finished kadhi just before serving so they soak slightly but retain some texture. If you added vegetables earlier, omit pakoras.

Rinse 1 cup basmati rice under cold water until the rinse water runs clear. Drain and soak rice for 20 minutes if time allows (optional).

In a medium saucepan, bring 1.75 cups water to a boil with 0.25 tsp salt and 0.5 tbs ghee or oil. Add drained rice, stir once, cover, reduce heat to low and cook for 12–15 minutes until water is absorbed. Turn off heat and let rice rest, covered, for 5–7 minutes. Fluff with a fork before serving.

Ladle hot steamed basmati rice into bowls. Pour 1 to 1.5 cups of hot kadhi over each bowl of rice, depending on desired sauciness. Top with warm pakoras if using.

Finish with 2 tbs chopped fresh cilantro, a sprinkle of julienned ginger (1 tsp) and 0.25 tsp freshly ground black pepper if desired. Serve immediately.