Servings : 2
Time : 35-40 minutes
Ingredients :
For Kadi –
- Besan : 1 tbsp
- Buttermilk : 3 tbsp
- Water : 2 glass
- Red Chili Powder : 1 tsp
- Turmeric Powder : 1/4 tsp
- Salt : to taste
- Ghee : 3/4 tbsp
- Hing : 1/8 tsp
- Mustard seeds : 1/4 tsp
- Methi dana : 1/4 tsp
- Curry Leaves : 8-10
- Chopped coriander leaves : 1 tbsp
For Pakoda,
- Besan : 1 tbsp
- Turmeric Powder : a pinch
- Salt : to taste
- Water : as required
- Oil : for frying
Method –
For Kadi :
- Take besan in a bowl.
- Add butter milk , chili powder , turmeric powder and salt in it.
- Add 1 1/2 glass of water (approx 300 ml).
- Whisk it properly.
- Keep it for boiling.
- Stir it in every 2-3 minutes.
- Do not leave it alone , you have to keep eye on it.
- Boil it for 15 minutes on medium flame.
- Take ghee in a pan.
- Add hing , methi dana, saute it for 5 secs.
- Add curry leaves and add this tadka into boiled curry.
- Boil it for 10-12 minutes.
- Add pakoda in it.
- Garnish it with coriander leaves and serve it hot with jeera rice / paranthas.
For Pakoda:
- Take besan in a bowl.
- Add turmeric powder and salt.
- Add 1 tsp hot oil in the batter.
- Add enough water and mix it well.
- Heat oil in a pan.
- Make small small pakodas in it.
- Deep fry it until it changes to little brown.
- Take pakoras out and put it on tissue paper.
Note:
- Before start, always taste the buttermilk, if it is not sour just add pinch of salt and keep it for 15 minutes.
- You can add chopped veg in the pakoda batter and make veg pakodas.
- You can make pakodas batter little tight so that you can make small small rolls , steam it and add in the curry.
- Instaed of frying the pakoras, you can directly make the pakoras in the boiled curry and then cook it for 10 minutes.
- For grren chili lovers, can add 1 tsp chopped green chili in tadka after curry leaves.
- If you want to make it veg kadi, can add chopped onions, fried lady fingers and fried/steamed carrots.