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

          Kadhi (yogurt 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 to go with the kadhi. 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 chapati. So check out the step by step pictorial recipe 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.

          Sauté 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.          

                               The boiled raw jackfruit & potatoes.

 Mix together all ingredients (except oil) mentioned under 'Koftas'. 

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

                              Whisk together all the ingredients mentioned under 'Kadhi'. 

                           Heat oil & shallow fry them till light golden in colour on all sides.

Drain on a kitchen towel & keep side. 

                    Heat oil & temper with mustard seeds, cumin seeds, asafoetida & curry leaves.

 Add yoghurt mix & simmer till  it reduces to the desired consistency.

                Arrange koftas on a serving dish & pour the kadhi over it. Garnish with 
                coriander leaves, chili flakes & fried onion. Enjoy with steamed rice, plain 
                biryani, pulao, jeera rice, naan, tandoori roti or chapatti.         

Achari Kadhi Pakora (Fried Lentil Fritters dipped in Pickle Flavoured Yoghurt Sauce)

          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.