Fulwadi ni Kadhi

This tantalising and simply irresistible Fulwadi Ni Kadhi is so easy to prepare. Thick, spicy and slightly sour, gluten free yogurt soup prepared with yogurt, chick pea flour and delicious deep-fried Masala Fulwadi submerged in it, loaded with cumin, curry leaves and red chilll flavoured tadka ( tempering ) on top. With steamy hot Jeera (cumin) rice, it is an immensely satisfying meal.





To me, a hot and steamy bowl of Fulwadi ni Kadhi is not just a bowl of food that fills my tummy, but it is a bowl full of memories, childhood memories which brings in more than the tiding memories of taste and flavours of this lip-smacking yogurt soup.


If you are of Indian origin,  by now you must have enjoyed Pakode wali Kadhi, Rajsthani Gatte ki Kadhi, Gujarati Kadhi or even Bindi ( Okra ) Kadhi, I bet you never heard of Fulwadi ni Kadhi. Must be intrigued by now, right?

Sure you are. Let me tell you that you will not find Fulwadi ni Kadhi recipe anywhere, as this recipe doesn't belong to any region of India, this recipe was churned out by my Granddad in India.









Fulwadi Ni Kadhi could be a year-round dish loved by all, but I love to devour once temperatures start dropping until the spring arrives. Hot and steamy Kadhi in a bowl, warms up your fingers, your body and above all warm up your soul.




Fulwadi ni kadhi, Masala Fulwadi,
Mains
Gujarati Indian
Yield: 4-6 SERVINGS
Author:

FULWADI NI KADHI

FULWADI NI KADHI

Deep fried chickpea flour rolls in a spicy seasoned yogurt soup to satisfying your taste buds and warm up your soul with it.
prep time: 5 Mcook time: 20 Mtotal time: 25 M

ingredients:

  • 500 ml plain sour yogurt
  • 100-125 g Besan
  • 250 g fulwadi 
  • 1 1/2 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 3-4 Dry red chillies
  • 1 sprig fresh curry leaves
  • 1 tsp. mustard and cumin seeds
  • Asafoetida Pinch of hing
  • 1/4 tsp. fenugreek seeds
  • 3-4 tbsp. oil
  • 1/2 tsp. green chilli and ginger paste
  • Salt to taste

instructions:

How to cook FULWADI NI KADHI

  1. Whisk yogurt along with the besan till its smooth and no lumps remain.
  2. Add the ginger-green chilli paste, red chilli powder, salt and turmeric powder and mix well.
  3. In another pan or kadai heat 2 tbsp. oil and add half mustard cumin and methi seeds as soon as they crackle add hing.
  4. Then add yogurt mixture into this tempering, add little water, don't make the mixture too runny.
  5. Keep continuing stirring and bring it to a boil.
  6. Simmer the kadhi till it's done, it will take about 10-12 minutes, lovely and thick.
  7. Now prepare another tadka ( Tempering ) by heating oil, add mustard and cumin seeds once they crackle add dried red chillies and curry leaves.
  8. Meanwhile, add ready-made fulwadi in the kadhi, and pour tadka on top of the kadhi.
  9. Simmer a couple of minutes, switch off the heat.
  10. Serve hot with rice, roti and salad.
  11. Enjoy!

NOTES:

For a vegan version use vegan yogurt such as soya yogurt.
Calories
328.51
Fat (grams)
17.27
Sat. Fat (grams)
2.35
Carbs (grams)
30.51
Fiber (grams)
4.15
Net carbs
26.36
Sugar (grams)
13.65
Protein (grams)
13.94
Sodium (milligrams)
275.93
Cholesterol (grams)
7.72
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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1 comment

  1. Love the addition of fulwadi to the kadhi, 2 of my favorite things.

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