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Wednesday, 18 March 2015

Kadhi Pakora - South Indian Fusion Style


          Kadhi Pakora is one comfort food which is a very common dish, relished in most North Indian homes. It is also very popular in Maharashtra, besides Gujarat, Punjab, Haryana and Rajasthan. It is either served with rice in any form or any Indian bread. But this delicious recipe varies from region to region with a slight variations in the ingredients.

          Basically it is besan / gram flour made into pakoras / fritters and dipped into a yoghurt-besan based sauce. I gave it a slight twist and made it in a South Indian style, adding some homemade curry leaf powder for a different flavour. The end product was simply amazing. Please check for a step by step method with pictures to prepare it.





Pakora-

  • 3/4 cup besan (gram flour)
  • 1 onion, sliced
  • salt to taste
  • pinch of turmeric powder
  • 1/2 tsp. red chili powder
  • oil to deep fry

Kadhi-

  • 2 tbsp. yoghurt
  • 3 cups water
  • 1 tbsp. besan (gram flour)
  • 2 tbsp, curry leaf powder (check the recipe in my website)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. pepper powder

Tempering-

  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. garlic, chopped
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • chopped coriander leaves, sliced onion, fried curry leaves &/or fresh chilies to garnish (opt)



          For the pakoras - In a bowl mix all the ingredients (except oil). Heat oil and drop dollops of the mix in batches and deep fry to golden brown in colour. Keep aside.

          For the kadhi - In a bowl, mix together all the ingredients and give it a whisk. Keep aside.

          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the garlic, curry leaves and asafoetida.

          Saute till the garlic changes colour and then add the prepared yoghurt mix. Simmer on medium heat, stirring at intervals till it thickens.

          Just before serving, add the pakoras and serve, garnished with coriander leaves, fried curry leaves, sliced onion and/or fresh chilies.




                                Deep fry the pakoras to a golden colour.



                          Mix the curry leaves powder along with the other ingredients.
                                         


                           The prepared yoghurt mix.



                          Temper the oil with mustard seeds, asafoetida, garlic and curry leaves.
                                    


                          Add the yoghurt mix and simmer on medium flame till it thickens.
                                                                  


                    Serve, garnished with fried Curry leaves, coriander leaves, sliced onion 
                    and fresh chilies.
                                       



       



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