Curd Kadhi (pakoda curry/ kadhi)

Name: Curd Kadhi (pakoda curry/ kadhi)
Total time: 2400 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: for kadhi:; 1/3 cup besan / gram flour; 1/2 tsp turmeric; 1 tsp kashmiri red chilli powder; 1/4 tsp ajwain / carom seeds; 1/2 tbsp ginger garlic paste; 1 tsp salt; 2 cup curd / yogurt (sour); 7-8 cup water; 2 tbsp oil; 2 potato chopped; Coriander seeds (crushed); 1/2 tsp methi / fenugreek; 1 tsp cumin / jeera; 1/2 tsp pepper; 1 tsp coriander seeds; 2 dried red chilli; pinch hing / asafoetida; 1 onion (sliced); 1 chilli (slit); 2 tbsp coriander (finely chopped) for onion pakora:; 2 onion (roughly chopped); 1 tsp ginger paste; 2 chilli (finely chopped); 1/4 tsp ajwain / carom seeds; 1/4 tsp turmeric; 1 tsp kasuri methi; 2 tbsp coriander (finely chopped); 1 cup besan / gram flour; 1/2 tsp salt

Jyoti Prakash Assudani @cook_24726422

#SM
perhaps one of the popular north indian curry recipe made with chickpea flour, sour yoghurt and spices. it is typically served as a side dish to the choice of rice recipes, but can also be served with roti and chapati. unlike other indian dal recipes, it is known for its combination of curry with deep-fried pakoras....

Jyoti Prakash Assudani @cook_24726422

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Ingredients

35-40 minutes

4-5 servings

for kadhi:
1/3 cupbesan / gram flour
1/2 tspturmeric
1 tspkashmiri red chilli powder
1/4 tspajwain / carom seeds
1/2 tbspginger garlic paste
1 tspsalt
2 cupcurd / yogurt (sour)
7-8 cupwater
2 tbspoil
2potato chopped
Coriander seeds (crushed)
1/2 tspmethi / fenugreek
1 tspcumin / jeera
1/2 tsppepper
1 tspcoriander seeds
2dried red chilli
pinchhing / asafoetida
1onion (sliced)
1chilli (slit)
2 tbspcoriander (finely chopped) for onion pakora:
2onion (roughly chopped)
1 tspginger paste
2chilli (finely chopped)
1/4 tspajwain / carom seeds
1/4 tspturmeric
1 tspkasuri methi
2 tbspcoriander (finely chopped)
1 cupbesan / gram flour
1/2 tspsalt
2 tbspcurd
1/4 tspbaking soda
oil (for frying) for tempering:
1 tbspghee / clarified butter
1 tspcumin / jeera
1dried red chilli (broken)
1/2 tspkashmiri red chilli powder

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Steps

35-40 minutes

1

Firstly, in a large bowl take besan, ½ tsp turmeric, 1 tsp chilli powder, ¼ tsp ajwain, ½ tbsp ginger garlic paste, 1 tsp salt and 1 cup curd.
mix well forming a smooth paste.
2

Now add 7-8 cup water and mix well. keep aside.
in a large kadai heat 2 tbsp oil and add ½ tsp methi, 1 tsp cumin, ½ tsp pepper, 1 tsp coriander seeds, 1 dried red chilli and pinch hing.
3

Splutter the tempering without burning the spices.
now add 1 onion, 1 chilli and saute until onions soften. Now add potato and cook until the onion turn translucent, this may take around 2-3 minutes addition of potato is totally optional.
further, add prepared besan curd mixture and mix well.
keep stirring until the mixture comes to a boil.
4

Now half cover the kadai and simmer for 30 minutes.
stir in between to prevent from burning.
5

Add 1 cup water or as required and adjust the consistency.
6

Crud kadhi is ready, keep aside.
7

Onion pakora preparation:
8

Firstly, in a small bowl take 2 onion, 1 tsp ginger paste, 2 chilli, ¼ tsp ajwain, ¼ tsp turmeric, 1 tsp kasuri methi and 2 tbsp coriander.
9

Add 1 cup besan, ½ tsp salt and mix well.
squeeze and mix until the flour turns moist.
10

Further, add 2 tbsp curd and ¼ tsp baking soda.
mix well forming a smooth pakora mixture.
wet your hand with water and scoop out a small ball sized mixture. wet hand prevents the batter from sticking.
11

Deep fry in hot oil, keeping the flame on the medium.
stir occasionally, until the pakoda turns golden brown and crisp.
drain off the pakoda onto the kitchen paper to absorb excess oil.
12

Drop in prepared onion pakora into the kadhi.
simmer for a minute or until the pakoda absorbs kadhi.
prepare the tempering by heating 1 tbsp ghee.
13

Add 1 tsp cumin, 1 dried red chilli, ½ tsp chilli powder.
pour the tempering over kadhi and add 2 tbsp coriander. mix well.
14

Finally, enjoy curd Kadhi / kadhi pakora with jeera rice or steamed rice.