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Wednesday, February 18, 2015

Dahi Kadhi/Kadhi Pakoda

Kadhi Chawal is a very popular North Indian meal. Immensely soothing and low on effort, it qualifies as comfort food on almost every level. Another good thing is that there are quite a many variations possible with it. I usually stick to a simple kadhi base (without any onions and garlic) while I keep changing the addons. Sometimes I go for the usual pakodas and at times tinge them with some greens ( palak/methi) . If I am in the mood for veggies, I fry some okra or eggplant or even tomatoes and add to the kadhi. And at my laziest best, a simply prepare the kadhi and put some store bought boondi (Haldiram's) in it !! Simple yet delicious :) .

This is the regular version of Kadhi Pakoda. Read on for the recipe -


















Preparation Time - 30 mins

Ingredients -

For the Kadhi -
  • 1 cup dahi
  • 2 tsp Fortune besan ( I insist on this brand as it is best I have tried )
  • 1/2 tsp grated ginger
  • 1-2 finely chopped green chili
  • 21/2 cups water
  • 1/2 tsp sugar
  • a pinch garam masala (optional)
  • salt to taste
For the Tempering -
  • 2 tsp oil
  • 2 dry red chili
  • a sprig of curry leaves
  • 1/2 tsp mustard seeds
  • a pinch of fenugreek seeds
  • a pinch of cumin seeds
  • 2 pinch asafoetida

For the Pakoda -
  • 1/2 cup Fortune besan
  • 1 medium sized onion cut into thin long pieces
  • 2 tsp chopped coriander leaves
  • 1/2 tsp red chili powder
  • 1/4 tsp jeera powder
  • a pinch of garam masala
  • a pinch of amchur
  • pinch of baking powder
  • water to make a thick paste
  • oil for deep frying


Preparation -
For the kadhi - Take the curd in a mixing bowl. Beat it lightly  to break any lumps. Add everything else and mix well.

For the pakoda - Take all the ingredients in a mixing bowl and add water little by little to make a thick batter/paste.

Cooking - Heat sufficient oil in a wok for deep frying. Add spoonfuls of the pakoda mixture and fry till golden brown. Remove and keep aside on paper towels.


















Bring the kadhi mixture to boil in a separate wok.

Heat 2 tsp oil in a tadka pan. Add broken/whole red chili, mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves. When it starts spluttering, add it to the kadhi and boil for 15 mins on low flame. Finally add the pakodas and switch off the flame.

Serve immediately with steamed rice.

















Note - The pakodas remain crispy when added at the end but if you want them to soak up some of the kadhi, add them 5 mins before switching off the flame or let it sit for a couple of minutes before serving.

2 comments:

  1. You got a great blog. I love the recipes and this curry looks so yummy..

    ReplyDelete

  2. Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
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