Kadhi Pakora

Kadhi Pakora is a north Indian recipe, made with curd and gram-flour, the word 'Kadhi' in Hindi denotes the sauce made out of Yogurt. While the 'Pakora' is fritters made with besan and mild spices. Generally, Kadhi is enjoyed with rice it tastes mild sour and spicy, the texture of this recipe looks great, the Kadhi gravy with yellow pungent color and mustard seed, the gravy isn't too thick but due to generous amount of curd in it, thick enough to compliment the rice.

My Kitchen.. My Recipe.. My Way.

• Preparation Time  5 minutes
• Cooking Time  30 minutes
• Serves  2 - 3
• Course  Main

Ingredients

• Gram Flour  1/2 cup (for pakora) & 1/4 cup (for kadhi mixture)
• Curd/Butter Milk  400 gms
• Onion  1 big Chopped
• Green Chillies as to taste
• Ginger 1 inch chopped
• Asafoetida 1/2 tsp
• Turmeric Powder  1tsp
• Red Chilli Powder as to taste
• Carom Seeds 1 tsp
• Cumin Seeds  1 tsp
• Salt to taste 
• Water 3 cups
• Dry Red Chilli
• Curry Leaves 
• Mustard Seeds 1 tsp
• Oil as required

Directions

For Pakoda

• Take a mixing bowl to add onions, ginger, green chilies, carom seeds, turmeric powder, salt, fresh coriander, besan, and make a thick batter.
• Heat oil in a kadhai and make size balls with the batter and fry them.
• Fry them till they turn golden and crisp,
• Remove them on the kitchen towel and keep them aside.

For Kadhi

• In a mixing bowl add buttermilk, 1/4 cup of besan, turmeric powder, salt and whisk well to avoid lumps.
• Now in a heavy bottom pan heat 2 tsp oil, add cumin seeds, mustard seeds, curry leaves, asafoetida and let it splutter till raw smells go away.
• Add dry red chilies cook for few seconds and then add the buttermilk mixture, mix well to avoid curdles. add 3 cups of water and bring the mixture to boil.
• Cook the kadhi for about 5 - 6 minutes on high flame or till it starts boiling. now cook it on low flame for about 20 - 25 minutes, check the seasonings and consistency. Do not thicken the kadhi, its consistency should be thin or flowy.
• Now add the pakoras to the kadhi and stir well.
• Let the pakoras be soaked in the kadhi for 5 - 10 minutes before serving.
• Serve Kadhi hot with some steamed rice.

Instant Kitchenette Tip

• Heat 1 tbsp of ghee, add mustard seeds, curry leaves, asafoetida and dry red chillies to the ghee and add this tempering to the kadhi right before serving.