Pakoda Kadhi, Steamed Basmati Rice and Roasted Papad

Instructions

1. 1

   Prepare the Pakoda Batter

   • In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.5 tsp salt.
   • Gradually add about 0.5 cup of water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to that of pancake batter, thick enough to coat a spoon.
   • Beat the batter for 2-3 minutes to incorporate air, which makes the pakodas lighter. Let it rest for 15 minutes.
2. 2

   Deep Fry the Pakodas

   • Heat 2 cups of oil in a kadai or deep pan over medium flame. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
   • Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
   • Fry for 4-5 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
   • Using a slotted spoon, remove the pakodas and place them on a plate lined with paper towels to absorb excess oil. Set aside.
3. 3

   Prepare the Kadhi Base

   • In a large bowl, add the 1.5 cups of sour dahi and whisk it until it's completely smooth and creamy.
   • Add 3 tbsp besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp ginger paste, and 1 tsp salt to the whisked yogurt.
   • Whisk vigorously to combine everything into a smooth paste without any lumps. This step is crucial for a silky kadhi.
   • Gradually pour in 4 cups of water, whisking continuously to create a thin, uniform liquid mixture.
4. 4

   Cook the Kadhi

   • Pour the yogurt-besan mixture into a heavy-bottomed pot or kadai.
   • Place it on medium heat and bring it to a boil, stirring continuously and scraping the bottom and sides of the pot. This will take about 7-8 minutes and prevents the kadhi from curdling.
   • Once the kadhi comes to a rolling boil, reduce the heat to low.
   • Let it simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly, and the raw smell of besan will disappear. It should coat the back of a spoon.
5. 5

   Prepare the Tempering (Tadka)

   • While the kadhi is simmering, heat 2 tbsp of ghee in a small tadka pan over medium heat.
   • Once the ghee is hot, add 1 tsp rai (mustard seeds) and let them splutter.
   • Add 1 tsp jeera (cumin seeds) and 0.25 tsp methi dana (fenugreek seeds). Sauté for a few seconds until they become fragrant.
   • Add the broken dried red chilies and curry leaves. Be careful as they will splutter. Sauté for another 30 seconds.
   • Turn off the heat and immediately add the final 0.25 tsp of hing. Give it a quick stir.
6. 6

   Combine and Serve

   • About 5 minutes before serving, gently add the fried pakodas to the simmering kadhi. Let them cook for 5-7 minutes to soften and absorb the flavors.
   • Pour the hot tempering (tadka) over the kadhi. You will hear a satisfying sizzle.
   • Gently stir the tempering into the kadhi.
   • Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with steamed basmati rice or roti.