Pakora kadhi recipeTweet
Pakora kadhi is a spicy dish which is prepared with a thick gravy based on bengal gram or besan and pakoras to which sour yoghurt is added to it to give a little sour taste. It is best served with steamed rice. I have prepared this kadhi in South Indian style by adding coconut. Instead of pakoras, you can also add boiled white pumpkin pieces which tastes good.. But pakora kadhi has a unique and delicious taste with pakora submerged in kadhi and goes well with rice.
- FOR THE PAKORA
- Bengal gramdal (chana dal) - 1/2 cup (soaked for 1/2 an hour)
- Red chillies - 2
- A pinch of asafoetida
- Onion - 1 (chopped finely) and few chopped coriander leaves
- Salt to taste
- FOR THE KADHI
- Whole milk yoghurt or curd (slightly sour) - 2 cups
- Turmeric powder - 1/4 teaspoon
- Grated coconut - 1/2 cup
- Green chillies - 3
- Ginger - one inch small piece
- Cumin seeds - 1 teaspoon
- Bengal gram dal (chanadal) - 2 tablespoons (soaked in water for 1/2 hour)
- Salt to taste
- FOR SEASONING
- Cooking oil - 1 teaspoon
- Mustard seeds - 1/2 teaspoon
HOW TO MAKE PAKORA KADHI RECIPE FOR MAKING PAKORA Grind the soaked chana dal, red chillies, asafoetida, chopped coriander leaves and salt to a coarse paste without adding water. (You can sprinkle little water at the time of grinding)
In a mixing bowl, add the ground chana dal paste and chopped onions and mix well. Keep it aside. Do not add water. It should be of thick consistency.
Heat sufficient oil in a heavy bottomed pan on a medium flame. Once hot, drop small portions of pakora batter with the help of fingers or with a spoon.
Deep fry in small batches on medium flame till golden brown. Remove them in an absorbent paper to remove excess oil. Set aside.
FOR MAKING THE KADHI Grind coconut, green chillies, ginger, cumin seeds and soaked chana dal by adding little water to a smooth paste. Take a vessel. Add curd, turmeric powder, ground paste and salt and combine together
Heat the kadhi on a low to medium flame to a boil. Simmer it for 10-15 minutes till the kadhi thickens. Once the kadhi becomes little warm, add the pakoras and combine together.
Heat 1 teaspoon of oil on a medium flame. Add mustard seeds and once it starts spluttering add the seasoning to the kadhi and mix well.