The first time I tasted onion kadhi was when Renu, my sister-in-law made it for us. From that time I have been hooked on to it.. Renu always made something different from the normal day to day food. My sister and I have enjoyed all the meals she had prepared for us. One very memorable recipes of hers was the onion kadhi, the taste of which I can still recollect. We call it "Renu's onion kadhi" and I wanted to post it because it is one of the most relished and popular side dish any time. Over the years the recipe has evolved and one change that I have made to the recipe is, I roasted the besan with the onions instead of cooking it with the buttermilk directly. This assured that the besan gets well cooked. No sugar is added to this recipe because the addition of onions makes it sweet enough.
Heavy bottom pan
Measuring cups and spoons
Red Onion - 1 big ( diced or jullined)
Oil - 1 tsp
Ghee - 1 tsp
Asafoetida - 1/4th tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Curry Leaves - a few
Butter Milk - 3 cups
Besan/Channa Flour - 1 tbsp
Dry Red Chillies - 2 or 1green and 1 red chillies
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
2. Add asafoetida and mustard seeds, allow it to pop and then add cumin, turmeric powder, dry chillies, curry leaves and mix well.
3. Add onions and salt and cook until they are well done.
4. Add besan and mix it well along with the onion and allow it to get cooked for a minute or two.
4. Remove from flame and add buttermilk and serve hot with rice or roti.