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Recipe: Instant Pot Kadhi

I shared a picture of my dinner yesterday- a plate of Kadhi Chawal made in the Instant Pot. I was then asked by quite a few people to share my Instant Pot recipe of Kadhi. Honestly, I am not the best person to ask for recipes. I do a lot of things by “andaza” or instinct, never with exact measurements. Even with my Instant Pot, I work the same way and I hardly use most of its features. So this is a challenge for me, but here you go with my recipe. If you try it out, please send me pictures, or tag me if you share them on Instagram! All the best!

Ingredients:

Kadhi

Pakode/Fritters

[For the pakode: Whisk all the ingredients together with water such that the batter falls easily from a spoon but is not runny. Fry in very hot oil.]

  1. Whisk the yogurt/buttermilk and besan together. If you’re using yogurt, add 2 cups of water to the mixture. If you’re using buttermilk, water may not be required depending on the consistency of the buttermilk.
  2. To the yogurt mixture add salt, red chili powder, and turmeric, mix and keep aside.
  3. Set your Instant Pot to Saute mode. Once the display shows the pot is ‘Hot’, add a little bit of oil, mustard seeds, fenugreek seeds, slit green chilies, and cumin seeds.
  4. Once they start spluttering, saute in the Ginger-Garlic paste, and pour the yogurt mixture into the Instant Pot.
  5. Put the lid on, turn off Saute mode, and switch to Soup mode for 8 minutes with the vent in sealing position.
  6. Let the pressure release naturally and open the lid. The kadhi would be cooked. [If you feel like it could do with a little more cook-time, let it cook on saute mode for a couple more minutes with the lid open, although this will not likely be required.]
  7. Add the pakode to the kadhi. Dunk them in with a spoon.
  8. Optional: Temper the kadhi (baghar/tadka) with dried red chilies, zeera, and a little bit of red chili powder.

Serve with rice and enjoy!

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