Kadhi Chawal with Mirchi Pakode

Nutrition values are AI-estimated based on ingredients.

• Amul butter (100 grams or more for tempering, plus several generous slices for serving)
• Sliced red onions
• Split green chilies
• Whole dried red chilies
• Pre-made kadhi (containing soft, round pakoras)
• Fluffy, long-grain basmati rice
• Thinly sliced raw red onions (for garnish)
• Roasted whole dried red chilies (for garnish)
• Fried green chili pakora (optional, for garnish)

1. 1Melt a substantial slab of Amul butter in a large, hot metal kadai.
2. 2Add sliced red onions to the melting butter and sauté until fragrant and lightly golden.
3. 3Introduce split green chilies and whole dried red chilies, frying them along with the onions to infuse the butter.
4. 4Pour large ladles of a pre-made kadhi, already containing soft, round pakoras, directly into the hot kadai with the tempering.
5. 5Stir the kadhi into the tadka, ensuring the vibrant red oil mixes with the yellow curry.
6. 6Heat the entire mixture thoroughly until it bubbles gently, ensuring the flavors meld together and the kadhi thickens to the desired consistency.
7. 7Scoop portions of fluffy, long-grain basmati rice into individual square aluminum takeaway containers.
8. 8Place several generous slices of Amul butter onto each rice portion.
9. 9Spoon a hearty serving of the freshly tempered kadhi, brimming with soft pakoras, over the buttered rice.
10. 10Top the dish with a generous amount of thinly sliced raw red onions and a few roasted whole dried red chilies.
11. 11Optionally, add a fried green chili pakora to complete the rich and aromatic dish.

These instructions are our analysis of the original video. Watch on YouTube →