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Chola Kadhi

Jan-16-2018
Gayatri Sailaxmi
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chola Kadhi RECIPE

A bowl full of tasty and healthy goodness!

Recipe Tags

  • Veg
  • Medium
  • Simmering
  • Main Dish
  • Low Cholestrol

Ingredients Serving: 4

  1. Chickpeas 250gms
  2. Boiled potatoes 2 to 3 medium sized cut to cubes
  3. Fresh curd 1 and a half cups
  4. Maida 1.5 tsp
  5. Cinnamon 1 inch stick
  6. Cloves 4 to 5
  7. Green cardomom 3 to 4
  8. Peppercorns 7 to 8
  9. Green chillies 3 to 4 slit in middle
  10. Ginger 1 tsp finely chopped
  11. Cumin seeds 1 tsp
  12. coriander powder 1 tbsp
  13. RED CHILLI POWDER 1 TBSP
  14. Turmeric powder 1 tsp
  15. Salt to taste
  16. Rice flour 1 tsp
  17. Water 3 to 4 cups
  18. Coriander leaves for garnish

Instructions

  1. Soak the chickpeas for 5 to 6 hours or overnight. Pressure cook them till perfectly cooked.
  2. Crush the whole spices. (Cinnamon, cloves, green cardomom, peppercorns). Keep aside.
  3. Whisk the curd with maida,coriander powder, red chilli powder, turmeric and salt to taste. Mix well so no lumps remain.
  4. Mix the rice flour with water and prepare a slurry. Keep aside.
  5. Heat oil in a kadhai or pan. Add the cumin seeds. Wait till they splutter.
  6. Add the chopped ginger and slit green chillies. Fry them till raw smell goes away.
  7. Add the crushed whole spices. Fry till fragrant.
  8. Now keep the heat to low. Let the temperature cool down a bit.
  9. Add the curd mixture slowly. Stirring along with it.
  10. Cook on low heat fr 3 to 4 mins. Add the cubed potatoes. Cook till the raw smell of the powder spices go away.
  11. Now add the chickpeas in it. Increase the heat to medium.
  12. Cook for 2 to 3 mins. Then add water and salt. Adjust according to your required consistency and taste.
  13. Cook for 5 to 6 mins.
  14. Add the rice flour slurry. It will thicken the gravy. So add salt accordingly.
  15. Cook for 2 to 3 mins more.
  16. Garnish with coriander leaves.
  17. Serve with steamed rice or phulkas.

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