Hyderabadi Dahi Ki Kadhi Yogurt Curry Instant Pot Stove Top Recipes

HYDERABADI DAHI KI KADHI / YOGURT CURRY - INSTANT POT, STOVE TOP

Steps:

• Make a fine paste using the ingredients listed under "kadhi paste". Keep it aside
• In a mixing bowl, whisk together yogurt, chickpea flour, kadhi paste, water and make a smooth mixture. Keep it aside.
• Turn on Instant Pot to saute mode (high).
• When it displays "HOT", add oil, cumin seeds, asafoetida, fenugreek seeds, crushed coriander seeds, and saute for 1-2 minutes.
• Add yogurt mixture, mix well. Turn off Instant Pot. Close the IP lid, vent sealed.
• Turn on Manual/Pressure cook mode (high), "6" minutes. Cancel the warm mode.Note: Cook time "SIX" minutes ONLY!!
• Let pressure release naturally, around 10 minutes. Open the IP lid.
• Turn on saute mode (high).
• Bring the mixture to a rolling boil, stirring occasionally to prevent any kadhi from sticking to the bottom of the pot. Turn off IP.
• Add chickpea flour fritters or pakoras. Mix gently.
• Prepare the tempering for kadhi. On a stove top, in a sauce pan, add oil, when oil is hot add cumin seeds, garlic, saute for 2-3 minutes or until garlic is slightly brown in color. Add whole red chili, curry leaves. Turn off the heat. Add red chili powder. Pour the tempering over the kadhi. Cover with lid and let the pakoras soak the flavors for 10-15 minutes before serving.
• Garnish with some fresh cilantro and serve hot with some steamed white rice. Enjoy!!
• In a bowl, mix all the ingredients for kadhi pakoras/fritters using water as needed. Consistency of batter is semi-thick, more like pancake batter.
• Heat enough oil in a wok/kadai (deep fry or shallow fry). Add 2 TBSP of hot oil to the batter and mix well.
• Reduce the heat to medium, drop spoonful of batter. Fry for 3-4 minutes. Flip the fritters and fry on the other side for 3-4 minutes or until light brown in color. Fry the remaining fritters.
• Add the fritters to the kadhi.