Kadhi fits into any menu, being a traditional favourite. While regular sour curds kadhi qualifies as simple, this easy enhancement using besan dumplings thus making pakoda kadhi a much grander fare.
|For the pakodis|
|Chopped dhania||2 tbsp|
|Haldi powder||1/4 tsp|
|Baking soda||a pinch|
|Finely chopped green chillies||1 tsp|
|Oil for deep-frying|
|For the kadhi|
|Dahi eaten||2 cups curds|
|For the tempering|
|Dalchini||12 mm. (1/2″)|
|Whole dry kashmiri red chillies||2|
|Dhania Seeds||1/2 tsp|
|Methi Dana||1/4 tsp|
|Granted Ginger (Adrak)||2 tsp|
|Curry leaves (kadi) patta||4 to 6|
|Chilli Powder||1/2 tsp|
For the pakodis:
- Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
- Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
- Deep-fry till the pakodis are crisp and golden brown.
- Drain on absorbent paper. Keep aside.
For the kadhi:
- Mix the curds, besan, haldi powder and salt with 2 cups of water till smooth and free of lumps.
- Bring to a boil.
- Heat the oil in a pan and fry the tempering ingredients for 2 minutes.
- Keep aside.
- Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes.
- Keep aside.
How to proceed:
- Re-heat the kadhi and bring to a boil, lower the flame.
- Drop the pakodis into the simmering kadhi and cook for a few minutes.
- When you add the pakodis into the kadhi, add one first and check again to see that it does not crumble or disintegrate.
- If that happens, add some more besan to the pakodi mixture and check.