Kadhi is a yogurt based Indian gravy which is usually served with rice, khichdi, parathas, jeera pulao or rotis. Vegetables or pakoras are added to the kadhis. There are many variations of this dish. Punjabi kadhis are more on the thicker side and are a little spicy. The mor kulambu prepared in Tamil Nadu is totally different. The preparation of kadhi differs from state to state. Today we will learn how to make Punjabi Kadhi Pokora following this easy recipe with step wise pictures.
|Punjabi Pakora Kadhi with Plantain fry|
How to make Pakoras/pakoda
In a bowl add sliced onions, salt and mix well. Let is sit for few minutes. The onions will release water. Then add chilli powder, turmeric powder, carom seeds, coriander leaves and mix well.
Add gram flour (kadalai mavu or chick pea flour) and mix everything together well.
Add little water and make a thick batter. Taste and adjust the seasoning as per your preferences. Add 2 tsp of hot oil as it will give soft pakoras.
Heat oil in a kadai, when oil is hot, reduce the heat to medium, drop spoonful of batter or take a little batter with your hands and drop it into the hot oil.
Fry until golden brown and crispy. Remove from oil with a slotted ladle and place it on a colander or paper towel. Repeat the process for the rest of the batter. Pakoras are ready. Keep it aside.
How to make Kadhi
Take yogurt in a bowl, add besan, turmeric powder, salt needed and mix well without lumps. You can add a little green chilli paste if you want it spicy. I did not add.
Then add water and mix well. The consistency should be a little watery.
Heat oil in a kadai, add mustard seeds, when it splutters, add cumin seeds, fenugreek seeds, hing and red chillies.
Add onion, ginger, garlic, curry leaves and saute until onions turn translucent.
Reduce the heat, add buttermilk stirring continuously. Once it starts boiling, turn the heat to medium and cook stirring continuously for 10 minutes or until the rawness of the gramflour goes. It will start thickening as it gets cooked. You can adjust the consistency of the kadhi by adding hot water if it is too thick.
Add the prepared pakoras and cook simmered for another 5 minutes.
Garnish with chopped coriander leaves.
Top up seasoning – Heat 2 tsp of oil, add cumin seeds, when it sizzles, add chilli powder and pour it over the kadhi.
Punjabi Kadhi pakora is ready to be served. Enjoy it with rice or rotis. It goes well with khichdi and jeera puloa also.
Note – Curd has to be sour for best results.
More Kadhi Recipes
Mor Kulambu from Tamil Nadu
Moru Curry from Kerala
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