Vijaya's Ghar Wali Kadhi

Ingredients

Pakodas

• 1 cup chana dal, soaked ~1 hour
• 3–4 cloves garlic
• 1 inch ginger
• 1–2 green chillies
• 1 tsp jeera (cumin seeds)
• 1/2 tsp haldi (turmeric)
• Salt to taste
• Oil for frying

Kadhi

• 3 cups buttermilk
• 1 cup curd
• 2–3 tbsp besan (gram flour)
• 1/2 tsp methi seeds
• 1 small onion, sliced
• 3–4 cloves garlic, chopped
• A pinch of hing
• 1/2 tsp haldi
• Salt to taste

Method

1. Make the pakodas. Soak chana dal for about 1 hour. Grind with garlic, ginger, green chillies, and jeera into a smooth batter. Add haldi and salt, mix well. Deep fry small portions until golden.

2. Soak the pakodas. Transfer pakodas to warm salted water for 5–7 minutes — this makes them super soft and juicy. Remove gently from water without squeezing (they can break easily).

3. Prepare the kadhi base. Whisk together buttermilk, curd (3:1 ratio), and besan until smooth and lump-free.

4. Cook the kadhi. Heat oil and add methi seeds and hing. Add onions and garlic, sauté until soft. Add haldi and salt. Pour in the buttermilk-besan mixture. For the first 2–3 minutes, stir continuously. Then cover with a lid that has a small vent hole. Let it cook on medium heat until it comes to a full boil, checking occasionally and stirring in between.

5. Finish. Add the soaked pakodas and simmer for a few minutes so they absorb the kadhi flavor. Serve hot with steamed rice.

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Tips: Short soak (1 hr) + smooth batter = softer pakodas. Soaking in salted water is the secret step. Don’t squeeze pakodas — they’ll break. Closed lid with a vent helps kadhi cook evenly and thicken beautifully.