Pakodi ki Kadhi

Pakodi ki Kadhi step by step instructions:

This kadhi is a North-Indian specialty. Freshly made gram flour (besan) pakodas are added to the delicious, mildly spiced besan kadhi. It goes well with roti, paratha, rice, etc.
Kadhis can be prepared from dal also like Moong dal kadhi, or from veggies like Aloo ki Kadhi, Palak Kadhi, and various kofta kadhi.

Let us start cooking!!!

Ingredients:
Curd: 2/3 cup (225 gms, whisked)
Besan: 2 tbsp
Water: 1 ¾ cups
Coriander powder: 1 tbsp.
Turmeric powder: ¼ tsp.
Cinnamon powder: a pinch
Ghee: 1 tbsp
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ¼ tsp
Fenugreek seeds: ¼ tsp (powdered)
Curry leaves: 4-5
Green chili: 1 (broken into 2-3 pieces)
Red chili powder: ½ tsp
Salt as per taste
For the pakodi:
Besan: ¼ cup
Water: ¼ cup less 1 tbsp
Red chili powder: ½ tsp
Turmeric powder: ¼ tsp
Coriander powder: 1 tbsp.
Cumin seeds: ¼ tsp
Oil: 1 tbsp + as required for frying
Salt as per taste

Method:

To make pakoras
1. In a plate mix together besan, salt, turmeric powder, red chili powder, cumin seeds, and coriander powder.

2. Add water and make neither too thick nor too thin batter.

3. Heat oil in a kadai. Take out a tbsp. of hot oil and add it to the batter. Mix well.
4. Drop small batches of batter with the help of hand or a spoon.

5. Fry the pakodas from both the sides until golden brown.

6. Take out in a plate and keep aside.

7. Yummy pakodas are ready!

To make kadhi
8. In a pan heat curd. Add gram flour and whisk well. Add water and whisk. Stir continuously until a boil comes in the kadhi.

9. Add turmeric powder, coriander powder, salt, and cinnamon powder. Stir well.

10. Let simmer for few minutes.
11. In a small pan heat ghee. Add asafetida and mustard seeds. Let the seeds crackle. Add cumin seeds and fenugreek seeds and sauté for a few seconds.
12. Add curry leaves, green chili, and red chili powder. Stir well and remove from flame.

13. Immediately pour this tadka over the prepared kadhi.

14. Let it simmer for a few minutes more.
15. Add the pakodas and let it cook for a few more minutes.

16. Garnish with coriander leaves and serve hot with roti, paratha, rice, etc.
17. Lip-smacking “Pakoda Kadhi” is ready!

Tips:
1. Always stir continuously the curd, water, and besan mixture otherwise the whey may separate. The taste will remain unaffected but the kadhi will not be smooth.
2. The pakoda batter should neither be too thick nor too thin.
3. The quantity of water can be adjusted as per how one wants the kadhi to be.
4. Whole fenugreek seeds can be used instead of powdered one. I prefer using powdered one.

See you soon with a new recipe till then Happy Cooking!!!