Kaju kadhi

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Submitted: December 3, 2013
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Total Time:
Preparation Time: 10-15 mins
Cooking Time: 35-40 mins
Servings: 4 | 100 kcal

Kaju kadhi is my innovation. A tasty and equally good  variation of regular kadhi. The rich taste of cashews and fennel will linger on your taste buds for long.

Required ingredients

For kadhi

  • 3/4th cup cashew nut paste
  • 1 tsp green chilli paste
  • 2 cups yoghurt
  • 2 ½ cups water
  • 1 tsp fennel powder or saunf powder
  • Salt as per taste
  • 2 tbsp oil

For tempering

  • 1 tsp cumin seeds
  • 4-5 cashew nuts
  • 2 green chilli chopped
  • 1 tbsp ginger cut into julienne
  • ½ small onion – sliced
  • 2 tbsp oil

For pakoris or dumpling

  • 1 cup gram flour –besan
  • ½ cup cashew nuts – cut into small pieces
  • 1 medium onion - finely chopped
  • 2-3 green chillies - finely chopped
  • 1 inch piece ginger; grated
  • 1 tsp carom seeds – ajwain
  • A pinch of baking soda
  • Salt as per taste
  • Oil for frying

Directions & How to

  • Whisk yoghurt with water, salt and fennel powder.
  • Heat oil in a deep sauce pan, put green chilli paste and fry a little, put cashew nut paste and fry for a minute.
  • Mix in yoghurt mixture and stir it well and break any lumps if formed.
  •  Bring to a boil and simmer on low heat for about 30-35 minutes or till it thickens, stirring occasionally.
  • Mix all the ingredients for the pakoris except the oil and add a little water to make a thick batter.
  • Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
  • Deep fry till the pakoris are crisp and golden brown. Drain on absorbent paper.
  • Mix the prepared pakoris in the kadhi.
  • In a temper or tarka pan, heat oil and fry all the ingredients for tempering till it changes colour and leaves out a nice aroma. Pour over the  kadhi and simmer for one more minute.
  • Serve hot.

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