The summer months in India can feel pretty unbearable, with the tropical and subtropical sun nearly frying everything on the ground, unless the monsoons or some rain come to give us a break. But we, the people living here—especially Indians—have figured out countless ways to cope with the heat and the sticky climate, largely through the food and drinks we enjoy. Thanks to modern conveniences, dealing with the heat has become a lot easier with ACs, coolers, and fans everywhere, plus we have constant access to water, a variety of fruits and vegetables, and a ton of ready-to-drink beverages and juices to satisfy our thirst. Still, managing the summer heat has been a part of life in India for ages and traditionally, there have always been plenty of solutions to help us get through the summer comfortably. Summers in India although discomforting, have always felt thrilling & exciting in terms of delicious foods like varieties of fruits, vegetables and age-old recipes that are specifically enjoyed during this hot season.

When it comes to my favorite summer recipes, Kadhi is certainly there in the queue. I really love kadhi chawal or kadhi rice, as a light comforting food during the hot months. Kadhi is a beloved dish across India especially in the summer months, featuring a light, creamy, savory, tangy gravy, based on gram flour & yogurt along with with mild spices and sometimes cooked with besan fritters (Pakoras) that are dipped in it. They are healthy, mild in spices, light on the stomach, soothing as well as delicious and have probiotic or rather postbiotic properties due to the presence of cooked yogurt in it. There are so many ways to make kadhi, and has many different versions in different regions of India, like Punjabi kadhi, Rajasthani kadhi, Gujarati kadhi and many more. It is commonly paired with steamed rice, the most loved “Kadhi Chawal” in the Northern parts of India. I first tasted the kadhi pakora version of Uttar Pradesh and since then continued my exploration with kadhi. I do enjoy all kinds of it and love experimenting with the new, creative versions. Since we’re in the heart of summer, it’s the perfect time for a simple lunch of kadhi and rice. So, I couldn’t resist making this recipe myself and put my own spin on it. This time, I went for a green version with mint coriander flavour and tried with red lentil pakoras instead of gram flour pakoras in it. The result turned out to be absolutely delicious and visually stunning. You might be curious about the recipe. So here it is for you👇. Try and then create your own favorite versions.

RECIPE:

Ingredients:

A) For Kadhi:

1. Gram Flour (Besan) – 2-3 tbs.
2. Plain sour curd – 1 cup.
3. Water – 3 cups.
4. Coriander & Mint Leaves Paste (Coriander: Mint – 2:1) – 1 tbs.
5. Onion (chopped) –  1 small.
6. Ginger (grated) – 1/3^rd tsp.
7. Fenugreek seeds – 1/4^th tsp.
8. Roasted jeera/cumin seeds – 1/4^th tsp.
9. Dry red Chili – 1.
10. Red chilli powder – ½ tsp.
11. Mustard oil – 2 tsp.
12. Carom seeds – ½ tsp.
13. Salt – As per taste.
14. Sugar – 1/3^rd tsp.

B) For Pakora:

1. Soaked split Masoor Daal (Red Lentils) – 1/2 cup. (Note: Soak Daal for an hour)
2. Onion (chopped) – 1 large.
3. Green Chilli (finely chopped) – 1 or 2.
4. Red chilli powder – 1 or 2 pinch.
5. Salt – As per taste.
6. Mustard oil (for deep frying) – As per requirement.

Preparation:

A) For preparing your Pakora:

1. Take the pre-soaked Daal in a griding jar and grind to a coarse paste.
2. Take the ground lentil in a bowl.
3. Add chopped onion, green chillies, chilli powder & salt and mix everything together.
4. Heat oil in a wok or kadhai.
5. Take little amount of the batter mix and drop in the hot oil to make small pakoras out of it.
6. Fry the pakoras till golden brown.
7. Bring down from flame and spread over a dish or tray.
8. Keep aside the pakoras for using it later in your kadhi.

B) For preparing your Kadhi:

1. In a bowl, take the curd and add gram flour, roasted cumin powder, chilli powder, coriander powder, carom seeds and salt.
2. In another bowl, take the curd, add gram flour, green coriander-mint paste & water and mix everything together to make it smooth, so that no lumps remain. You may also use a blender for a better homogenised mixture that gives your Kadhi a smooth, creamy texture.
3. To this blended mixture, add roasted cumin powder, coriander powder, chilli powder, carom seeds & salt and mix everything nicely together.
4. Heat oil in a wok or kadhai.
5. When the oil is hot, add dry red chiili and saute till it turns darker.
6. Add Cumin and Fenugreek seeds and let them splatter.
7. Add chopped ginger and saute, and then add chopped onions and saute till it turns brown.
8. Now, add the blended mixture to it and stir to mix over a low to medium flame.
9. Bring the mixture to boil. The mixture turns thicker and creamier when cooked. Add little sugar to it.
10. Add the pakoras and let it simmer for another 1 or 2 minutes.
11. Switch off the flame and bring it down.
12. Your creamy, tangy Kadhi is now ready to relish with fresh steamed rice, the best ever pair for your Kadhi.