Kadhi Pakora

A typical North Indian dish. There are various versions of this dish. My mom makes it without onion - garlic, but my hubby fell in love with this version when I tried it soon after my marriage. Since then I have been following this recipe only.

Kadhi

Ingredients: (Serves 4-5)

Sour curd              1 cup 

Besan                   1/4 cup + 2 tbsp

Water.                 5 cups

Chilly powder.      1 tsp

Turmeric              1/4 tsp 

Salt                      To taste

Mustard seeds.      1 tsp 

Oil.                      2 tsp

Fennel seeds.        1/2 tsp

Asafoetida             A pinch

Nigella seeds.        1/4 tsp

Fenugreek.            1/4 tsp

Curry leaves.         20

Whole red chilly    3-4

Green chilly           1 chopped (finely)

Chopped coriander 2 tbsp

Pakoras

Ingredients:

Onion       1  1/2 cup (Coarsely chopped )

Besan. 3/4 cup+1 tbsp ( chickpea flour)

Chilly powder    1/2 

Turmeric.            1/4 tsp 

Salt      To taste

Fennel seeds.      1/2 tsp

Green chilly.         1/2 ( Finely chopped)

Coriander (chopped).     1 tsp

Baking soda.                 A pinch 

Oil.  For frying

Kadhi tempering 

Ingredients 

Ghee/ clarified butter         2 tsp

Garlic.             1 tsp

Onions            1/2 cup (finely chopped)

Red chilly powder.       1/2 tsp 

Green chilly.              1 julienned

Method :

For pakoras :

1. Take onions in a bowl.
2. Sieve  besan over the onions. 
3. Now add in all other ingredients except baking soda.
4. Add water tablespoon by tablespoon to get a very thick batter.
5. Heat oil for frying.
6. Once oil is hot enough, mix baking soda well in the mixture.
7. Drop small portions (approx. 1 tablespoon )of mixture  carefully in the oil and fry on medium heat until golden.
8. Keep on a kitchen towel to drain off excess oil.

For kadhi:

1. Whisk  curd and besan so that no lumps are there. In case you are not able to break the lumps with a whisk, just strain it through a sieve.
2. Add 2 cups of water , turmeric pd and chilly pd. mix well.
3. Heat oil in a large deep pan.
4. Add  asafoetida  , mustard seeds. Once they splutter, add fennel seeds, nigella seeds, fenugreek seeds, curry leaves , whole red chillies and green chilly.
5. Quickly pour in the mixture of curd and besan, stirring all the while.
6. Once the mixture comes to a boil, add 2 cups of water and let it simmer for 5 minutes.
7. Stirring now and then.
8. Now add the pakoras and salt mix well and let it simmer for another 5 minutes.
9. Check the consistency of the kadhi and if needed add 1 cup boiled water.
10. Remove from fire .
11. Taste and adjust salt.

Tempering :

1. Heat ghee in a small pan.
2. Tip in garlic, green chilly and onions.
3. Fry till onions are golden.
4. Add red chilly pd.
5. Mix and pour this tempering over the kadhi.

To Serve:

Garnish with chopped coriander and serve hot with rice or roti.

Note :

1. If the curd( yogurt) is not sour enough, once the kadhi is ready, taste and add lemon juice accordingly.
2. If you don't like garlic , you can omit it in tempering.