Pakoda Kadhi

1. 1
   prep · ~5 min

   Prepare the pakoda batter.

   1.Place 1 cup gram flour in a mixing bowl.

   2.Add 1 pinch turmeric powder, 1 pinch red chili powder, and 1 pinch salt.

   3.Gradually whisk in about ⅓ cup water to make a thick, smooth batter.

   4.Stir in the sliced onion and green chili until well coated.
2. 2
   fry · ~15 min

   Deep fry the pakodas.

   1.Heat 2 cups oil in a deep frying pan to 350°F (175°C).

   2.Drop small portions of the onion batter into the hot oil using a spoon.

   3.Fry in batches for 4 to 5 minutes, turning occasionally, until golden brown.

   4.Remove with a slotted spoon and drain on a plate lined with paper towels.

   TIPKeep the batter thick so the pakodas hold their shape and don't disintegrate in the kadhi later.
3. 3
   mix · ~5 min

   Make the kadhi base.

   1.Whisk 1.5 cups yogurt in a large bowl until completely smooth.

   2.Add 6 tablespoons gram flour and whisk vigorously to prevent lumps.

   3.Stir in 3 cups water, 1 pinch turmeric powder, and 0.5 teaspoon salt.

   4.Mix well into a thin, even liquid with no visible lumps.
4. 4
   simmer · ~30 min

   Cook the kadhi.

   1.Pour the kadhi mixture into a heavy bottomed pot.

   2.Place over medium heat and bring to a gentle boil, stirring frequently.

   3.Once it comes to a boil, lower the heat to low.

   4.Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the kadhi thickens slightly and no longer tastes raw.

   TIPStir often in the first 10 minutes to prevent the gram flour from settling and scorching at the bottom.
5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tablespoon ghee in a small pan over medium heat.

   2.Add 0.25 teaspoon mustard seeds and let them pop.

   3.Add 0.5 teaspoon cumin seeds, a pinch of fenugreek seeds, and 2 broken dried red chilies.

   4.Once the spices are fragrant, add the chopped ginger and a pinch of asafoetida. Sauté for 30 seconds.

   TIPWork quickly. The fenugreek seeds and asafoetida burn easily; pour the tempering immediately into the kadhi once they sizzle.
6. 6
   assemble · ~1 min

   Combine kadhi and pakodas.

   1.Pour the hot tempering directly over the simmered kadhi and stir well.

   2.Gently slide the fried onion pakodas into the hot kadhi.

   3.Let them rest in the kadhi for 5 minutes off the heat to soften slightly.

   TIPAdd the pakodas just 5 to 10 minutes before serving so they soften but don't disintegrate completely.
7. 7
   garnish

   Garnish with coriander leaves and serve hot with steamed rice.

Cuisines we love