Parsley Kadhi - Parsley Recipe
Delicious take on Kadhi, a yogurt based gravy rich curry, by mixing parsley inducing unique flavour of parsley in this Kadhi. Serve with naan bread or plain steamed rice.
Ingredients
For Pakoras
- 1 cup Gram flour / Besan
- 1 onion small, chopped
- 1/4 Red Chilli Powder
- 1/2 tsp Roasted cumin powder
- 1 tsp salt
For Kadhi
- 400 Grams Parsley
- 1 Kilogram Fresh sour Yogurt / curd
- 1/2 Cup Gram flour / Besan
- 1 Onion Medium Size - Thinly Sliced
- 1/3 Teaspoon Asafoetida
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fenugreek seeds / methi daana
- 4-5 Dried Red Chillies
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Kashmiri Red Chilli Powder
- 1/2 Teaspoon Dry Mango Powder / Amchur Optional
- 1 Teaspoon Salt As Per Taste
- 1/3 Teaspoon Garam Masala
- 2 Cup Water
- 2 Tablespoon Oil
Instructions
- First of all mix all the ingredients of pakora (gram flour, chopped onion, salt, red chilli powder, roasted cumin powder) in a mixing bowl and make a smooth batter of it. It should neither be runny nor thick otherwise pakora will not turn out good. Beat the batter for few minutes as this will result in nice soft pakoras.
- Now heat sufficient oil in a Kadai or pan for deep-frying them, make the batter a pakora shape and drop in oil to deep fry. Similarly make all pakoras with the batter and keep them on kitchen towel to soak out extra oil.
- Now, remove the stems of parsley leaves and wash them thoroughly. You can keep the upper tender stem but definitely remove the thick side from bottom.
- Whisk the yogurt for 1-2 minutes to make it smooth and creamy. If your yogurt is not sour, you can add amchur powder to it now and then add gram flour/ Besan to it and again whisk it so that it is completely mixed in yogurt without forming any lumps.
- Take a big wide open pan and put it on medium flame. Keep water and whisked yogurt ready by your side. Now add oil to the pan and when it's warm add asafoetida, fenugreek seeds and cumin seeds. Once they splutter add 2-3 dried red chilli and onions and fry them till they are pinkish brown in colour.
- Add parsley and sauté for 2 minutes. Now add turmeric powder, coriander powder and red chilli powder to it and sauté for 1 minute.
- Add the whisked yogurt with one hand and continuously stir it with other hand and increase the flame to high. Don't stop stirring anytime otherwise your yogurt will curdle and your kadhi would be spoilt. Add water and continuously stir it till it gets first boil. After first boil, lower the heat and let it cook for 7-8 minutes.
- Now add salt to the kadhi and let it cook for 3-4 minutes more. Add pakoras and garam masala now and switch off the flame. let it sit for few minutes.
- Now for tempering take 1 teaspoon oil in a big spoon or ladle and heat it. Add rest of the dried red chilli and kashmiri mirch powder. Fry them for one minute and add to the kadhi.
- Serve this parsley kadhi hot and enjoy with rice or roti.
Notes
- You can add pakoras too in this kadhi. For that refer to my other punjabi kadhi recipe.
- Kadhi tastes superb when made in mustard oil.
- Adding amchur powder is entirely your choice if you like your kadhi to be sour.
- Add salt only after kadhi starts boiling.
Nutrition
Nutrition Facts
Parsley Kadhi - Parsley Recipe
Amount Per Serving
Calories 314
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 12mg4%
Sodium 1164mg51%
Potassium 1191mg34%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 19g21%
Protein 19g38%
Vitamin A 6748IU135%
Vitamin C 113mg137%
Calcium 168mg17%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.