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Ingredient
Kadhi with onion rings
Introduce
Ingredient
2 tbsp
Besan
250 grams
Curd
to taste
Salt
1/2 tsp
Turmeric powder
to taste
Red chilli powder
3 tbsp
Oil
1 tsp
Kashmiri mirch powder
1 pinch
Hing
1/2 tsp
Fenugreek seeds
1/2 tsp
Cumin seeds
1/2 tsp
Mustard seeds
1/4 tsp
Fennel seeds
1
Bay leaf
1 tsp
Ginger finely chopped
1 tbsp
Coriander leaves chopped
1 sprig
Curry leaves
1 tbsp
Rice
as needed
Onion rings
1 tbsp
Cornflour
1 tsp
Jeera powder
as needed
Water
as needed
Oil for deep frying
Cooking instructions
* Step 1
Mix curd and besan together. Whisk until no lumps remain. Add salt chilli powder and turmeric powder. Add water around 1/2 litre.
* Step 2
Heat oil in a pan. Add hing and bay leaf.Add whole red chillies. Add the fennel seeds cumin seeds mustard seeds and fenugreek seeds. See that they change colour. Add the chopped onion garlic and ginger. Cook till onions turn golden. Add the curd mixture. Keep cooking on high flame. As soon as it starts boiling lower the flame and add the rice. Keep cooking for 20 to 25 minutes until the rice is cooked. Kadhi is done.
* Step 3
For onion rings mix besan with cornflour and other spices. Add water and make a sticky batter. Add the onion rings and coat with the batter. Heat oil in a kadhai and fry the onion rings till crisp. Remove and keep aside.
* Step 4
Remove excess oil from the kadhai and let only 1 tsp remain in it. Add curry leaves and Kashmiri red chilli powder and add the to the kadhi.
* Step 5
For serving make rice balls with normal rice and add kadhi at the sides. Top with crispy onion rings. Serve and enjoy.
Note: if there is a photo you can click to enlarge it
Tag
besan
curd
Salt
turmeric powder
red chilli powder
oil
Kashmiri mirch powder
Hing
fenugreek seeds
cumin seeds
mustard seeds
fennel seeds
whole red chilli
bay leaf
onion, chopped finely
garlic cloves chopped finely
ginger, finely chopped
Coriander leaves, chopped
Curry leaves
rice
onion rings
Onions chopped and separated in form of rings
cornflour
jeera powder
water
Oil for deep frying
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