🌿 Idhal Kadhi

Ingredients of Idhai Kadhi

For the Idhal Rolls

• 8–10 kochai (colocasia) leaves
• 1 cup urad dal, soaked for 4–5 hours
• 1–2 green chillies
• 1-inch ginger
• 3–4 garlic cloves
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp ajwain
• Salt to taste
• 1–2 tbsp water, as needed

For the Kadhi

• 2 tomatoes, finely chopped or pureed
• 1 cup curd
• 1–1½ tbsp besan
• 2–3 garlic cloves, chopped
• ½ tsp cumin
• ½ tsp mustard seeds
• 1–2 dry red chillies
• ½ tsp turmeric
• ½–1 tsp red chilli powder
• ½ tsp coriander powder
• Salt to taste
• 2–3 cups water
• 1 tbsp oil

Method to make idhai kadhi

1. Prepare the urad dal paste

1. Drain the soaked urad dal.
2. Grind it with green chilli, ginger, garlic and a little water into a thick, smooth paste.
3. Add turmeric, chilli powder, coriander powder, cumin powder, ajwain and salt.
4. Mix well.

2. Make the kochai rolls

1. Wash the kochai leaves thoroughly and pat them dry.
2. Place one leaf flat, with the vein side facing up.
3. Spread a thin layer of the urad dal-spice paste evenly over the leaf.
4. Place another leaf on top and repeat the process.
5. Roll the leaves tightly from one end to the other, tucking the sides in as you roll.
6. Steam the rolls for 20–25 minutes, or until the dal mixture is completely cooked.
7. Allow them to cool slightly, then cut into bite-sized slices.

3. Fry the Idhal pieces

1. Heat a little oil in a pan.
2. Shallow-fry or deep-fry the sliced rolls until they become golden and crisp on the outside.
3. Keep them aside.

4. Prepare the tomato kadhi

1. Whisk curd and besan together until completely smooth.
2. Add turmeric, chilli powder, coriander powder, salt and water. Mix well.
3. Heat oil and add mustard seeds and cumin.
4. Add dry red chillies and chopped garlic.
5. Add the tomatoes and cook until soft and the oil begins to separate.
6. Lower the flame and add the prepared curd-besan mixture.
7. Stir continuously while bringing it to a gentle boil so the curd does not split.
8. Simmer for 8–10 minutes, adding water if needed to get a medium-thick kadhi consistency.

5. Add the Idhal

• Gently add the fried kochai rolls to the hot kadhi.
• Simmer for 2–3 minutes so the rolls absorb the flavour while still retaining some texture.
• Turn off the heat and let it rest for 5 minutes before serving.

🌿 Serving

Serve hot with steamed rice, jeera rice or roti. The combination of tangy tomato kadhi + spicy urad dal kochai rolls makes this a delicious traditional-style meal.

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