Kadhi is a recipe made in almost all parts of India - Gujarathi Kadhi Recipe (Dahi-Besan-Kadi), Gujarati Kadhi, Majjiga Pulusu (Telugu), Mor Kuzhambu (Tamil).. all are the same.
It just how it is made , with what ingredients you prepare - makes all the difference. Put drumsticks, vegetables, coconut, soya chunks, pakodas, gourds.... Our creativity is the limit and believe me all taste equally GREAT!
So, Here I present my Kadhi-Pakoda Recipe:
Ingredients:
1. Buttermilk - 1 cup
2. Besan / Chana Dal powder - 1/2 tbsp
3. Ginger paste - 1/8 tbsp
4. Salt - to taste
5. Turmeric - 1/8 tbsp
6. Chilli powder - 1/4 tbsp
7. Chopped Tomato - 1
For Pakodas:
1. Besan - 2 tbsp
2/ Chopped onion - 2 tbsp
3. Salt - to tase
4. Chilli powder - 1/4 tbsp
5. Turmetic - 1/8 tbsp
Tadka:
1. Oil - 1 tbsp
2. Mustard Seeds - 1/2 tbsp
3. Curry leaves - few
4. Hing - 1/8 tbsp
Preparation:
1. Whisk the following with an egg beater: Buttermilk, besan, gingerpaste, salt, turmeric and chilli powder and keep aside.
2. Mix all the ingredients listed for Pakodas with little water to make a paste. Make bhajiyas out of this paste by frying them in oil.
3. In a pan, heat some oil, add hing and mustard seeds - let them splutter. Then add tomatoes, curry leaves and when half cooked add buttermilk mixture and let it boil on low heat for 5 to 10 mins. Stir continuously so that the besan doesn't stick to the pan.
Note: Its advisable to not to add salt. Add it after the mixture is properly cooked and the raw taste of besan is gone.
4. When the buttermilk is cooked, add the pakodas and let them soak in the kadhi for few mins.
5. Serve with hot rice. It tastes yum...:)
I served this Kadhi Pakoda Curry with a simple Bhindi Curry and Tomato Dal ( to go with it. Just to make it a sumptuous meal.
