Kadhi / Buttermilk and Chickpea Flour Curry with Red Onion and Kale Dumplings
 
 
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Ingredients
  • For the Curry
  • 3 cups buttermilk
  • 4 tbsps chickpea flour (besan in hindi)
  • 3 cups water
  • ¼ tsp asofetida
  • ½ tsp turmeric
  • 1 tsp red chili powder
  • salt to taste
  • 1 tbsp oil
  • For the First Tempering
  • ½ tsp fenugreek seeds
  • 1 tsp oil
  • For the Second Tempering
  • 1 tsp cumin seeds
  • 15-20 dried curry leaves (if they are fresh 4-5 will be ok)
  • 4-5 whole dried red chilies
  • 1 tsp oil
  • For the Dumplings
  • 1 cup chickpea flour
  • 2 cups kale, washed and chopped
  • 1 medium red onion, chopped
  • 2 green chilies, chopped
  • ½ tsp turmeric
  • ½ tsp red chili powder
  • pinch of black nigella seeds
  • pinch of ajwain seeds
  • pinch of baking soda
  • 1 tsp salt
  • oil for deep frying
Instructions
  1. In a mixing bowl whisk the buttermilk and chickpea flour till completely smooth. Make sure there are no lumps. You can sieve the mixture if you cant get rid of some of the tiny lumps. mix in the turmeric and the red chili powder and salt. Keep aside.
  2. In a pan (I did it in a dutch oven), heat the oil and add the asafoetida. Let it heat up for around a minute and then add the buttermilk chickpea flour mix and on high heat bring to a boil while stirring continuously stirring. Reduce the heat to low and let simmer for 10 minutes.
  3. While you let the curry simmer, you can prepare the dumplings. In a wok heat enough oil to deep fry the dumplings. The oil needs to get very hot. While the oil heats up, in a mixing bowl, mix all the ingredients and pour enough water for it to come together. The mixture should not be runny. To test if the oil is hot enough, drop some of the dumpling mix into the oil. If it sizzles and rises, the oil is ready.
  4. Pour, with the help of a spoon, small amounts of the mix into the hot oil. Fry each lot for a few minutes or till the dumplings take on a nice dark brown coloring. We need it to be cooked through and through. Once done, place on a plate lined with some kitchen towels to soak up any excess oil.
  5. In a separate small pan, heat the oil for the first tempering and add the fenugreek seeds once the oil is a bit hot. As soon as the seeds start turning color, take off heat and pour into the curry mix. Let the curry cook for another 10 minutes.
  6. For the second tempering, heat the oil and thrown in all the other ingredients. As soon as the cumin seeds begin to sputter, take off heat and pour into curry mix. Cook the curry again for 10 minutes and then add the dumplings.
  7. Adjust the salt as needed and serve with hot basmati rice or naan.
Recipe by Box of Spice at https://boxofspice.com/2015/01/kadhi-buttermilk-and-chickpea-flour-curry-with-red-onion-and-kale-dumplings/