Kadi with a flavor of Imli and ingredient as Potato instead of besan pakoda. Tamarind adds a soar taste and Aloo gives carbohydrates. Serve with white rice.
Kadi with Imli and Aloo
Bored of making the same old besan curd curry? Here is a new one with tamarind and potato. Try this and you will forget the old one.It tastes so good that i am getting “once again” requests from each of my family member since i made it.I am sure you will also love it. Enjoy it with boiled rice or Jeera rice.
Ingredient Metric US Imperial Instructions Start with mashing up the tamarind with some water. Now take out the pulp and juice of tamarind in a bowl. You can use a sieve to take out the tamarind juice. To make curry paste, take a large bowl. Add Curd and beat it well to make it smooth. Add Gram Flour and beat it well again to make a smooth paste. Add Salt, Turmeric, Tamarind Juice and mix well. Now add 6 Cups of water. Mix well again. Curry paste is ready, keep it aside for later use. Take a big pan. Add Oil and heat it on high flame. Add Fenugreek seeds. Once they turn brownish, add Red mustard seeds, Cumin seeds, Curry leaves and Ginger and let it cook for 30 seconds. After that add Curry paste which we kept aside for later use. Add Sugar, Green Chili, Coriander leaves and Potatoes. Mix well. Once the curry gets its 1st boil, close the lid of the pan and turn the stove on low flame. Let it cook for 1 hour. After 1 hour, you curry will be ready. For garnishing, you can add red chili paste. To make red chili paste, take 1 tsp of Pure Ghee in a small steel bowl. Heat it on medium flame. Add 1 tsp of Red Chili Powder and let it cook for 20 seconds. Once it is ready, garnish Curry with red chili tadka and serve hot. Storage and Serving Suggestions
Serve kadi with chawal (White Rice)