5 December, 2015

KADI – PAKODI

Posted in : KADI-PAKODI / MAJJIGE HULI / RAITA / MOSARU SAASIVE on by : Divya Suresh

The name itself reveals that this is a north Indian dish. We make similar kind of curry using curds and chickpea flour and we call it as majjige huli or unde huli or sandige huli. The procedure and the ingredients varies a little … otherwise they are all of the same category… we can say. This I learnt from one of the blog ” Rasoi ka swad ” which I refer , but made many changes according to our taste. In this dish I have used Yellow lentils ( moong dal ) to make pakodi and chickpea flour to make kadi.

 

 

 

        Ingredients :

        For Pakodi :

  • Yellow lentils (moong dal) – 1/2 cup
  • Green chilli – 2 nos.,
  • Salt to taste
  • Oil for deep frying

        For Kadi :

  • Chickpea flour – 2&1/2 tbsp
  • Sour curds – 2 cups
  • Ghee – 1 tsp
  • Cumin seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Green chilli – 1 chopped
  • Asafoetida ( hing) – 1/4 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander leaves – 2 tbsp chopped
  • Curry leaves – few
  • Salt to taste

 

        PROCEDURE:

  • Soak yellow lentils for 1 hour, drain the water fully, grind finely with green chilli & salt
  • Heat oil and drop the ground paste in a spoon to make pakodi
  • Fry till golden brown and take out on a tissue paper and keep aside
  • Whisk the curd  and chickpea flour together adding 1 to 1&1/2 cup water
  • Heat ghee in a pan, add cumin seeds, fenugreek seeds, green chilli,curry leaves, red chilli powder, hing and turmeric powder
  • Stir once…. add curd-flour batter into the pan and keep stirring continuously
  • Once the kadi starts boiling… add salt and mix once
  • Drop all the pakodas into the boiling kadi, turn off the flame after 2 minutes
  • Sprinkle coriander leaves
  • Kadi-pakodi is ready to serve

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             Also refer – Achari amla subji recipe in my blog