Kadhi Pakoda

I simply love Kadhi be it plain or with pakoda it just tastes yummy with rice or with hot phulkas. Maharashtrian kadhi is very different as we add coconut to it and it tastes yummy. But today I will post an North Indian type of kadhi with pakoda and it tasted delicious with rice and brinjal bhaji.


Kadhi ingredients:
curd - 1 cup
gram flour - 2 to 3 tbs
red chilli powder - 1tsp
turmeric - 1/2 tsp
ginger - 1" finely chopped
red chilli -  2 to 3 small round type
sugar - 1/2 tsp
salt - to taste
fresh coriander - handful
asafoetida - a pinch
fenugreek seeds - 1/4 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
curry leaves - 1 spring

Pakoda ingredients:
Onion - 1 medium sized sliced
green chilli - 1 finely chopped
curry leaves - 5 to 8 leaves roughly chopped
dhaniya jeera powder - 1 tsp
red chilli powder - 1/2 tsp
turmeric - 1/4 tsp
salt - to taste
gram flour - 1 cup
oil - deep frying

Method for pakoda:
Take a bowl add onions and salt press the onions with your palm for 2 minutes it will leave some water now add the remaining ingredients except for oil and mix it properly there is no need to add water but if you still require then add little water. Heat oil in a kadhai and deep fry the pakodas on medium flame until brown. Keep aside on a kitchen towel.

Method for kadhi:
In a bowl whisk curd along with gram flour, red chilli powder, turmeric and little water.
Heat oil in a kadhai temper mustard seeds, jeera, ginger,asafoetida, fenugreek,curry leaves and whole red chilli now reduce the flame and  pour the whisked yoghurt to the temper add water and continue stirring just to avoid lumps add sugar and season with salt. Let the kadhi lightly boil for a few minutes garnish with fresh coriander leaves. Add the pakodas just 10minutes before serving the kadhi.