Kadhi Pokoda

Name: How to cook Kadhi Pokoda - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Kadhi Pokoda

#boxweek18 #curd #mysterybox #cookpadindia Kadhi differs from region to region and state to state in India. Different ingredients are used to prepare it depending upon the region, some are sweet some are sour, some are thick some are thin consistency. It is famous in India and it's subcontinents. This is my version Kadhi Pakoda, I prepare at home with Curd and Besan with Besan Ka Pakoda dunked in it and loved by my family. My husband is an ardent fan of Kadhi and loves to have all types of Kadhi... Rajasthani Kadhi, Gujarati Kadhi to name a few.

Ingredient

Food ration :

2 servings

Cooking time :

1 hour

175 gms

Dahi

2 cups

water

1 Tsp

Ginger powder (Or paste)

2tbsp

Besan

1/4 tsp

Turmeric powder

As needed

Juice of half a lemon

as per taste

Salt

as required

Cumin seeds

Whole dry Chilli

as required

Hing

as needed

Kasuri Methi

Cooking instructions

* Step 1

Mix Curd, Besan, turmeric, ginger powder/ paste, lemon juice, salt and water and blend it with a traditional wooden blender. Prepare the batter for the Pakoda and fry the Pakoda first and keep it in a kitchen tissue paper to absorb excess oil. Follow this recipe.

* Step 2

Heat oil in a kadai and add the whole dry red chilli, Jeera and once it crackles add the Hing and then the kasuri Methi. Quickly add the prepared Curd mixture and let it boil for about 10-15 minutes till the raw flavour of the Besan goes off, the Kadi will also thicken up...adjust consistency accordingly.

* Step 3

Now add the Pakoda to the Kadhi and chopped Cilantro. Boil for 2-5 minutes more and serve it hot with steamed rice or anything you love. I love it with Plain Steamed rice only but my husband loves with roti too.