12 February, 2016
Date – 5.2.2016
Vada kadhi made with left over vada and curd. This recipe belongs to chhattishghar. Use home made
sour curd for making this kadhi. This kadhi will be best with steamed rice.
Preparation time – 5 mins
Cooking time – 15 mins
Cuisine – Chattishgarh/indian
Serve – 3
Vada (use left over vada or fresh vada) – 4-5 (cut into four pieces)
Curd (sour)/yogurt – 1 ½ to 2 cups (better use home made curd)
Besan/gram flour- 2 tbsp
Turmeric – ½ tsp
Oil – 1 tbsp
Salt – as per taste
Water – 2 to 2 ½ cups
Mustard – 1 tsp
Methi/fenugreek seeds – 1/8 tsp
Curry leaves – 5-6
Whole red chilly – 3-4 (broken)
Note – if you like add a pinch of hing/asafoetida
Preparing the curd mix
In a bowl take curd and whisk it well till smooth.
Add besan and mix well.
Add 2 to 2 ½ cups of water, mix and keep aside.
For making vada kadhi
Break vada into four pieces and press lightly with tissue paper to absorb extra oil.
Now heat oil in a kadai. (oil should be hot)
Add all the seasoning ingredients (whole red chilly, mustard, methi seeds and curry leaves), let them splutter nicely. (care full while adding seasoning)
Add the curd mix.
Immediately add salt and turmeric powder.
Stir well and keep the flame high.
Bring them to boil and turn the flame over medium heat.
Let the mix boil over medium flame for about 3-4 minutes.
Add vada and coriander leaves.
Immediately turn off the flame.
Serve vada kadhi after 10 mins (so that vada will absorb kadhi) with hot rice or chapati.
After adding curd mix keep the flame high to avoid curd breaking.
Take four vada
break each vada into two pieces
With pepper towel remove excess oil
Whisk curd till smooth
Add besan/gram flour, mix well
Ingredients for seasoning
Add them to hot oil (care full while adding them)
Add curd mix
keep the flame high and bring it to boil, at medium heat boil the kadhi for about 3-4 min
Add chopped coriander leaves and switch off the flame
Serve after 10 mins with rice or chapati