Recipe- Easy And Tasty Kadhi Pakoda

Yoghurt based curries are great for the summers to keep you cool. This recipe is super easy and tasty at the same time to be had, best served with some rice. Whisk some curd with gram flour with asafoetida, turmeric, red chilli and coriander powder. Add water as required to get a creamy consistency. Prepare some deep-fried potato-onion dumplings on another pan.

Take another pan, add some cumin seeds, curry leaves, mustard seeds and when they crackle, add some chopped onions and ginger-garlic paste. Finally, add your mix and the dumplings and let it cook on simmer. Add the same set of spices that you used in the mix for a garnish on top! Serve it in a hot case, fresh!

Ingredients

For The Pakoras

1 cup besan (gram flour)
1/2 teaspoon cumin seeds
1/2 teaspoon red chili powder
Salt to taste
Water as required
Oil for frying

For The Kadhi

2 cups plain yogurt (dahi)
1/4 cup besan (gram flour)
3 cups water
Salt to taste
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
2-3 dried red chilies
A pinch of asafoetida
1 teaspoon grated ginger
1 teaspoon grated garlic
Curry leaves
2 tablespoons oil
Chopped coriander leaves for garnish

Method

For The Pakoras

- In a mixing bowl, add besan, cumin seeds, red chili powder, salt, and water as required to make a thick batter.

- Heat oil in a deep frying pan over medium heat.

- Drop small portions of the batter into the hot oil and fry until golden brown.

- Remove the pakoras from the oil and place them on a paper towel to remove excess oil.

For The Kadhi

- In a mixing bowl, whisk together the yogurt, besan, and water until smooth.

- Heat oil in a deep pan over medium heat.

- Add cumin seeds, mustard seeds, fenugreek seeds, dried red chilies, asafoetida, grated ginger, and grated garlic to the pan.

- Fry the mixture until the seeds start to splutter.

- Add the yogurt mixture to the pan and stir well.

- Add salt to taste and curry leaves and let the kadhi simmer for 10-15 minutes.

- Add the pakoras to the kadhi and let it cook for another 5-10 minutes.

- Garnish with chopped coriander leaves and serve hot with rice or chapatis.