Soya Chunks Kadhi
This delicious soya chunks kadhi in a bowl of rice will become a favourite. The soya chunks substitute fried pakoras making this a healthy and quick meal!
Servings 2
Ingredients
For the kadi
- 1 cup curd/yoghurt
- 1.5 cups water
- 2.5 tbsp besan same as chickpeas flour
- 3 green chillies
- 1 tbsp grated ginger
- ½ tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp salt
- ½ tsp sugar
For tadka
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp ajwain seeds optional, but I like the flavour
- 3-4 red chillis
- ½ cup sliced onion
- ½ tsp red chilli powder
- few curry leaves
Instructions
Making the kadi
- Grind the ginger and chilli into a coarse paste and keep aside.
- To a large bowl, add the yoghurt, water, besan, spices, ground paste of ginger and chilli, salt, sugar and whisk until fully combined.
- Place on a flame and simmer in low flame and continuously keep stirring.
- After five minutes of cooking in a low flame, add the cooked and cooled soya chunks.
- Let the kadhi boil for another five minutes with the soya chunks in it.
Making the tadka
- In a pan, add the oil, mustard, ajwain seeds, red chilli, curry leaves and let it temper well. then add onions and let it cook till translucent. Once done, turn the heat off and add the red chilli powder.
- Add the tadka to the kadhi and serve.
Notes
- The sugar helps to balance the kadhi. If you are using a very sour yogurt, you may need more sugar than mentioned here. Increase by 1/2 tsp.