This dish is made with curd / yogurt and gramflour cooked with mild spices and served with pakoras / fritters and steamed rice.
INGREDIENTS
1 cup curd
2 green chillies
1 tsp jeera
1/4 teaspoon methi seeds
Coriander leaves
1/4 tsp mustard seeds
8 small cloves garlic
Small piece ginger
2 tbsp besan / gram flour / chana ka atta
2- 3 cups water
2 tbsp oil
METHOD
Grind, coriander leaves, green chillies, jeera, garlic cloves in a mixie
Add gram flour, salt, curd and blend it well.
Pour it in a deep pan and add turmeric pd and water.
Bring this curd mixture to a boil stirring continously.
Stirring continously is a very important step or else it will curdle and the water will seperate out from the kadi.
Heat oil for tempering
Add mustard seeds, methi seeds, jeera, grated ginger, curry leaves,
Finally add chopped onions and fry well till it turns golden brown.
Add this to the boiled mixture.
Garnish it with chopped coriander.
You can add some hot pakora to your kadi
Serve with rice and pakora.
BESAN PAKORA
INGREDIENTS
1 1/2 cups Besan / gram flour
Small piece ginger
2 onions
1 Green chilly
Handful coriander leaves
1/2 tsp whole jeera
Salt to taste
1/4 tsp chilly pd
1/4 Turmeric pd
A pinch of baking soda
Dill leaves (optional )
Water as required
Oil for deep frying
METHOD
Chop onions, green chilly, coriander leaves, dill leaves (optional)
Grate ginger.
Transfer them all to a big bowl add soda, salt, and mix it well with your fingers.
Add chilly pd and turmeric pd.
Add besan / gram flour to this and mix it well.
Add water to form a thick batter .
Heat oil in a frying pan.
Add 2 tsp hot oil to the batter.
Spoon this batter in hot oil to make small pakoras.
Golden fry them by turning in between.
Remove on a tissue paper.
Transfer into a serving dish.
Serve with kadi and steamed rice.
Notes
Pakoras can also be relished with tomato sauce, green chutney or pickle.
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