Kadhi Pakora

 Today i made North Indian Kadhi Pakora curry. This is basically onion pakora/fritters dunked in dahi/yogurt gravy. Different varieties of pakora used in this gravy like methi/fenugreek leaves or palak /spinach leaves or onion also can be used left over pakora. The only thing to do is prepare the gravy and dunked into gravy. In each state in India has its own version of Kadhi, and each one is unique and different flavor and consistency. 

*This is a non-Iyengar recipe. 

Ingredients for Kadhi

  • Yogurt/Curds/Mosaru - 1 cup
  • Gramflour/Besan/Kadlehittu - 1/2 cup
  • Redchilli powder/Lalmirchipowder/Mensinapudi - 2 tbsp (adjust as per taste)
  • Salt to taste
  • Ginger + Garlic Paste - 1 tbsp
  • Red onions/Eerulli - 1 cup (sliced)
  • Turmeric/Arishina pudi - 1/2 tsp
  • Oil/ Yenne - 2 tbsp
  • Fenugreek seeds/Methi / Menthya seeds - 1/2 tsp
  • Cumin/Jeera seeds - 1/2 tsp
  • Red chillies / Byadgi chillies - 2
  • Coriander/Dhanya seeds - 1 tsp (crushed)

Method for Pakora 

Link : Onion Pakoda

Ingredients for Tadka(Tempering)
  • Oil / Ghee - 1 tsp
  • Red chillies - 1 
  • Red chilli powder - 1/4 tsp
  • Hing - 1/2 tsp
  • Curry leaves - few  (optional)

Method for Kadhi
  1. In a large bowl mix yogurt, besan, ginger+garlic paste,turmeric, red chilli powder give it a good stir. Add 1/2 cup water into it and mix again
  2. In a large pan add oil, then add jeera, methi, dhanya and red chillies saute for few mins
  3. Add onions saute for few mins until translucent. 
  4. Add dahi mixture slowly stir the kadhi constantly. Add 1/2 cup water cook the kadhi on a low flame for few mins. Then turn off of the flame
  5. Add small kadai for tempering. Add oil, red chillies, hing, curry leaves(optional), red chilli powder for color
  6. Pour into kadhi and give it a good mix
  7. Add pakora's before serving. 
  8. Serve hot with chapati's, rice etc

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