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Wednesday, 11 November 2015

Achari Kathal Kofte Ki Kadhi (Raw Jackfruit Koftas in Pickled Yoghurt Sauce)


          Kadhi (yoghurt sauce) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi being my personal favourite, I keep experimenting. 

          So here in this recipe, I made some raw jackfruit koftas. I gave a twist by just adding some homemade mango pickle to the kadhi to enhance the flavour. It can be had with jeera rice, plain biryani, pulao, plain steamed rice, naan, tandoori roti or chapattis. So please check for a step by step method with pictures to prepare it.









Koftas - 

  • 1 small size raw jackfruit, boiled & mashed 
  • 1 potato, boiled & mashed
  • 2 tbsp. besan (Gram flour)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 2 green chilies, chopped
  • a handful of coriander & mint leaves, chopped
  • oil to shallow fry

Kadhi - 

  • 1/2 cup yoghurt
  • 2 tbsp. besan (gram flour)
  • 3 cups water
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tbsp. bottled pickle (I added some homemade mango pickle)

Tempering - 

  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 sprig curry leaves
Garnishing - 
  • 1/2 tsp. chili flakes (opt)
  • 1 tbsp. fried onions (opt)
  • 1 tsp. coriander leaves, chopped (opt)





          In a bowl, mix together all the ingredients (except oil) mentioned under 'Koftas'. Make equal sized balls out of it and refrigerate for an hour.

          Heat oil in a pan and shallow fry them in batches till light golden in colour on all sides. Drain on a kitchen towel and keep side. 

          In a bowl, whisk together all the ingredients mentioned under 'Kadhi'. Heat oil in a pan and temper with the mustard seeds, cumin seeds, asafoetida and curry leaves.

          Saute for a few seconds. Add the yoghurt mix and gently simmer till  it reduces to the desired consistency.

          While serving, arrange the koftas on a serving dish and pour the kadhi over it. Garnish with coriander leaves, chili flakes and fried onions. 

          Relish it with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandori roti or chapatti.          






                               The boiled raw jackfruit and potatoes.




 In a bowl, mix together all the ingredients (except oil) mentioned
                            under 'Koftas'. 




Make equal sized balls out of it and refrigerate for an hour.






                        In a bowl, whisk together all the ingredients mentioned under 'Kadhi'. 



                        Heat oil in a pan and shallow fry them in batches till light golden in 
                        colour on all sides.




Drain on a kitchen towel and keep side. 



                          Heat oil in a pan and temper with the mustard seeds, cumin seeds,
                          asafoetida and curry leaves.



Saute for a few seconds. Add the yoghurt mix and gently simmer 
                           till  it reduces to the desired consistency.




              While serving, arrange the koftas on a serving dish and pour the kadhi over it. 
              Garnish with coriander leaves, chili flakes and fried onions. Relish it with plain
               steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or chapatti.         











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