Kadhi Pakora is a common and a very popular dish found in most North Indian homes. It is a comfort food for many and is much relished with either rice or chapati. It differs from region to region with slight variations in the ingredients or the method of cooking. It is basically fried pakoras (fritters) served, dipped in yoghurt sauce.
Here in this recipe, I gave a slight twist to the same old Kadhi by adding some bottled garlic pickle. It instantly turned the dish spicy, aromatic and very delicious. You can go ahead and add any pickle that you have and just watch how it transforms into a yummy Kadhi preparation.
- 1/2 cup urad dal (Split black gram), soaked for 2-3 hours
- 1/2 tsp. nigella seeds (kalonji) to add with the dal paste
- 1/2 cup yoghurt
- 1 & 1/2 tbsp. besan (gram flour)
- 2 & 1/2 cups water
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. any bottled pickle (I used garlic pickle)
- 1 tbsp. oil to temper
- 1/4 tsp. fenugreek seeds
- 1/4 tsp. nigella seeds (kalonji)
- 1/4 tsp. mustard seeds
- 1/4 tsp. fennel seeds
- 1/2 tsp. red chili flakes
- 1/4 tsp. asafoetida
- oil to deep fry
- coriander leaves to garnish
Grind the soaked urad dal with very little water to a slightly coarse paste. Add salt and 1/2 tsp. kalonji and mix well. Keep aside.
Whisk together yoghurt, water, besan, salt, turmeric powder, red chili flakes and pickle masala. Keep aside.
Heat the oil for frying. Form small balls out of the urad dal paste and deep fry them to a light golden colour. Drain on a kitchen towel and keep aside.
Heat 1 tbsp. oil and temper with the fennel, mustard, fenugreek and nigella seeds. After it stops spluttering, add the asafoetida, followed by the yoghurt mix and keep stirring it at intervals so that it does not stick to the bottom.
Simmer on a low flame till the kadhi gets slightly thick to the desired consistency. Add the fried pakoras and mix well. Serve immediately, garnished with coriander leaves.