Pages

Saturday, July 2, 2011

Pakodi Kadhi

Ingredients:

curd                     -  1 cup
Onions                -  1 no
Green chilies       -  3 nos
garlic                   -  3 - 4 nos
Ginger                 -  1/2 inch
Bengal gram flour-  2 table spoons
Turmeric              -  1/2 tea spoon
Cooking oil          -  1 table spoon
Mustard seeds     -  1 tea spoon
Methi                   -  1/2 tea spoon
Curry leaves         -  a few leaves
Salt to taste

For pakodas:

Bengal gram dal flour   -  4 table spoons
Rice flour                     -  1 table spoon
Red chili powder          -  1 tea spoon
Ajwain                         -  1 table spoon
Fresh coriander            -  2 table spoons(finely chopped)
Salt to taste
Cooking oil for deep frying.

1.  First mix all the ingredients for pakodas (except cooking oil).

2.  Heat oil for deep frying in a kadai, make small balls out of the pakoda mixture and deep fry in medium flame till golden brown.  Remove from oil and place them in a tissue paper to remove excess oil.
3.  Add the bengal gram flour and salt to the curd and mix with out lumps.
4.  Finely chop green chilies, onions and grate the garlics and ginger.
5.  Heat 1 table spoon of oil in a kadai, add mustard seeds and methi seeds.
6.  Once the mustard crackles add the finely chopped onions, green chilies and curry leaves.
7.  Stir fry till they turn golden brown and then add the grated ginger and garlic.
8.  After a few mins, add the curd mixture to it and also 1 cup of water to it.  Remember the pakodas will
absorb some water from the kadhi.
9.  Keep the flame in low and wait till the kadhi turns frothy and ready to boil, add the pakodas.
10.Pakoda kadhi ready.  Remove from stove.
11.Serve hot with rice/ roti.

No comments:

Post a Comment