Kadhi Pakora

  The Kadhi is prepared with sour curd, besan flour and some spices. The pakora is prepared with besan flour, chilli powder and onions. The highlight of the Kadhi Pakora is the addition of the crisp and fresh besan pakoras. Due to the addition of a wide range of spices, it is flavourful. I made this as a side dish for jeera rice. Yes!! it goes best with jeera rice than with rotis.    20150422_103150

INGREDIENTS

Pakoras
Besan flour – 1 cup
Onion – 1 finely chopped
Finely chopped coriander – 2 tbsp
Turmeric powder – A pinch
Red chilli powder- 1 to 2 tsp
Salt – To taste
Kadhi
Curd – 2 cups
Besan flour- 2 tbsp
Turmeric powder – 1/2 tsp
Red Chilli powder – 1/2 tsp
Salt – to taste
Water – 21/2 cups
For Tempering
Cinnamon – 1 stick
Cloves – 2
Red Chillies- 2
Fennel seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Grated Ginger – 1/2 tsp
Curry leaves – 5 to 6

20150422_102525
Pakoras

  • Combine all the ingredients in a deep bowl. Sprinkle some water and mix well. The batter should be thick.
  • Heat the oil in a deep kadai, drop spoonful of the batter into the oil to check the temperature of the oil.
  • If the batter raises up, then the oil is ready to use.
  • Take some batter and drop the batter in the oil. Deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides.
  • Drain on an absorbent paper. Keep aside.

20150422_101816


Kadhi

  • Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
  • Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
  • Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  • Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned.
  • Lower the flame and allow the kadhi to thicken. If it becomes too thick add some water. The kadhi is ready.

20150422_101801

Kadhi Pakora

  • Just before serving, add the pakoras to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  • Serve immediately.

20150422_103131

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: