Yin and Yang kadhi

Well, no I didn't make a special Chinese version of the kadhi. But we make 2 versions of the kadhis at home, especially if my mom or MIL is around. I like mine with vegetables, is that the Oriya version (?) - not sure, while my hubby likes the ones with the pakoras. The kids love the pakoras version too. So usually if I am cooking, I go with the majority vote. Knowing my love for the vegetable version, my mom made both versions.

The yin is the healthy version and the yang is the not-so healthy version of dahi kadhi. Both are alike, mine has boiled vegetables added to the sour yogurt curry, while the other favorite has deep fried pakoras added to it. So if you want to choose the healthy one - you know what to try!

Ingredients

For the gravy

Yogurt - 1 cup

2 cups water

Besan - 1 tablespoon

Turmeric powder - pinch

Chili powder - 1 tea spoon

Salt to taste

For seasoning

Oil - 1 tea spoon

Panch Phutan - 1 table spoon

Curry leaves - 1 sprig

Couple of whole red chilies

Garam Masala - 1/2 tea spoon (optional)

For Pakoras
Besan - 1/2 cup
Baking powder - 1 big pinch
Chili powder - 1 tea spoon
Salt to taste
Oil for deep frying

For Boiled vegetables
1 small egg plant sliced lengthwise
few small pearl onions
few Okras
Add any other vegetables you fancy (these are what I like in my kadhi)
Salt to taste

How To

Take the curd and beat well.

Add water and salt and besan and turmeric powder and chili powder. Mix well until there are no lumps left.

Take a pan and add oil for seasonings.

Once the oil gets hot, add the punch phutan and the curry leaves and whole red chilies. Add the seasonings to the curd gravy above. Add some garam masala if you want and mix well and keep aside. Also boil the gravy if you want a thicker consistency.

Take a pan; boil the vegetables with salt and turmeric powder. Keep an eye on it, that it doesn't get overcooked. Usually we add the okra 1/2 way through when the vegetables are cooked. Add the vegetables to 1/2 the yogurt mixture and boil again with the yogurt gravy.

For the pakoras, mix the besan and baking powder and chili powder and salt with water. Make sure the consistency of the besan paste is thick.

Heat oil, add these pakoras and deep fry them.

Add the pakoras to the yogurt mixture just before serving, no boiling here...

Serve the kadhi warm or cold.