Pakoda kadhi (curry)

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THINGS YOU NEED


For The Pakodas

  • 1 cup besan (bengal gram flour)
  • 2 tbsp finely chopped coriander (dhania)
  • 1/4 tsp turmeric powder (haldi)
  • a pinch of baking soda
  • 1 tsp cumin seeds (jeera)
  • 1 tsp finely chopped green chillies
  • salt to taste
  • oil for deep-frying


For The Kadhi

  • 2 cups whisked curds (dahi)
  • 3 tbsp besan (bengal gram flour)
  • 1/4 tsp turmeric powder (haldi)
  • salt to taste
  • 1 tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 2 cloves (laung / lavang)
  • 1 small stick cinnamon (dalchini)
  • 1/4 tsp fenugreek (methi) seeds
  • 1/2 tsp coriander (dhania) seeds
  • 4 to 6 curry leaves (kadi patta)
  • 2 whole dry kashmiri red chillies , broken into pieces
  • 1/2 tsp ginger (adrak) paste
  • 1/2 tsp chilli powder


For The Garnish
  • 2 tbsp finely chopped coriander (dhania)




Method 



For the pakodas

Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a thick batter.Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.Drain on an absorbent paper and keep aside.

For the kadhi


Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and kashmiri dry red chillies and sauté on a medium flame for a few seconds.Lower the flame, add the curds-besan mixture, ginger paste, chilli powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

How to proceed
Just before serving, re-heat the kadhi and bring to boil.Add the pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.serve immediately garnished with coriander

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