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Home Dish Curd Kadhi (pakoda curry/ kadhi)

Curd Kadhi (pakoda curry/ kadhi)

Name: How to cook Curd Kadhi (pakoda curry/ kadhi) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

Jyoti Prakash Assudani

Curd Kadhi (pakoda curry/ kadhi)

#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....

Ingredient

Food ration :

4-5 servings

Cooking time :

35-40 minutes

1 cup

besan / gram flour

1/4 tsp

turmeric

1/2 tsp

kashmiri red chilli powder

1/4 tsp

ajwain / carom seeds

1/2 tbsp

ginger garlic paste

1/2 tsp

salt

2 cup

curd / yogurt (sour)

7-8 cup

water

2 tbsp

oil

potato chopped

1/2 tsp

methi / fenugreek

1 tsp

cumin / jeera

1/2 tsp

pepper

1 tsp

coriander seeds

dried red chilli

pinch

hing / asafoetida

onion (sliced)

chilli (slit)

2 tbsp

coriander (finely chopped) for onion pakora:

onion (roughly chopped)

1 tsp

ginger paste

chilli (finely chopped)

1 tsp

kasuri methi

2 tbsp

coriander (finely chopped)

2 tbsp

curd

1/4 tsp

baking soda

1 tbsp

ghee / clarified butter

dried red chilli (broken)

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 4

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

* Step 5

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

* Step 6

Crud kadhi is ready, keep aside.

* Step 7

Onion pakora preparation:

* Step 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.

* Step 9

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

* Step 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.

* Step 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.