Kadhi Pakoda
Kadhi Pakoda is more than just a dish; it's a bowl of comfort that brings back memories of home and tradition. Its rich flavors and textures make it a beloved meal across generations, offering a sense of warmth and nostalgia with every bite.
Ingredients
For the Pakodas
- 1 Cup Gram Flour (besan)
- 1 Onion (finely chopped)
- 1 Green Chilly (finely chopped)
- 1 tsp Carom Seeds (ajwain)
- Salt to taste
- Water, as needed to make the batter
- Oil for deep frying pakodas
For the Kadhi
- 1 Cup Yogurt
- 3 tbsp Gram Flour (besan)
- 6 Cups Water
- 2 tsp Turmeric Powder
- Salt to taste
For the Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- Pinch of Asafoetida (heeng)
- 3 springs Curry Leaves
- 2 Dried Red Chillies
- 1 tsp Red Chilli Powder
Instructions
Preparing the Pakodas
- Batter: In a bowl, mix gram flour, chopped onion, green chili, carom seeds, and salt. Gradually add water to make a thick batter.
- Frying: Heat oil in a deep pan. Drop spoonfuls of batter into the hot oil and fry until golden brown. Drain on paper towels and set aside.
Making the Kadhi
- Whisk Yogurt and Gram Flour: In a large bowl, whisk yogurt, gram flour, turmeric powder, and salt until smooth. Add water and mix well to ensure there are no lumps.
- Cook Kadhi: Transfer the mixture to a large pot and bring to a boil, stirring continuously to prevent the yogurt from curdling. Once it starts boiling, reduce the heat to low and simmer for about 30 minutes, stirring occasionally.
- Add Pakodas: Add the fried pakodas to the kadhi and let it simmer for another 5-10 minutes, allowing the pakodas to soak up the curry.
Preparing the Tempering
- Heat Oil: In a small pan, heat oil and add mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chilies. When the seeds start to splutter, turn off the heat and add red chili powder.
- Add to Kadhi: Immediately pour this tempering over the kadhi and cover the pot to trap the aromas.
Notes
- Preventing Curdling: Continuously stirring the kadhi when it first comes to a boil is crucial to prevent the yogurt from curdling. Using sour yogurt is recommended for the best flavor.
- Consistency: The consistency of the kadhi can be adjusted according to preference by adding more or less water. Remember, it thickens upon cooling.
- Soaking Pakodas: Adding pakodas to the kadhi allows them to soak up the flavors, but adding them too early can make them too soggy. Timing is key.