Rajasthani Kadi Kadabu Gram Flour Fritter Curry

Method

1. 1

   Fry the large kadabu fritters: Make a thick batter from gram flour, chopped onion, green chilli, red chilli powder, baking soda and salt. Fry tablespoon-sized portions — these should be larger than regular pakoda, about 5 cm across. Fry 4 to 5 minutes until deep golden. Drain.

2. 2

   Make the sour kadhi base: Whisk very sour yogurt smooth. Add gram flour — whisk until no lumps. Add 5 cups water while whisking. Add turmeric and salt. The Rajasthani kadhi uses more water and very sour yogurt.

3. 3

   Cook kadhi 20 minutes: Pour into a heavy pot on medium heat. Stir continuously until boiling. Reduce to medium-low. Cook 20 minutes stirring every 2 minutes. Add sugar.

4. 4

   Add kadabu: Add the fried large fritters. Cook 5 more minutes.

5. 5

   Make a strong ghee tempering: Heat 2 tbsp ghee until very hot. Add mustard seeds — pop. Add cumin and fenugreek seeds (fenugreek is prominent). Add curry leaves, asafoetida and dried red chilli. Add ginger paste — stir 30 seconds. Add red chilli powder on low — stir 10 seconds.

6. 6

   Pour tempering into kadhi: Stir well.

7. 7

   Simmer 5 more minutes.

8. 8

   Taste: Should be distinctly sour, thin but substantial from the fritters.

9. 9

   Adjust consistency: Add water if too thick.

10. 10

    Serve: Pour over steamed rice or serve alongside roti.

11. 11

    Note: Kadhi Kadabu is the festive elevated version of the everyday Rajasthani kadhi — made when the standard pakoda-kadhi is made more substantial with larger, more substantial fritters. The naming kadabu (from kadab — to fry) specifically refers to these larger fritters. Made for family gatherings and celebrations where the everyday kadhi is elaborated into a more significant dish.