5 December, 2015
Kadhi Pakodi | Pakodi Kadhi |
ಕಢಿ ಪಕೋಡಿ | ಪಕೋಡಿ ಕಢಿ |
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 recipe is from one of my old written recipe book, but today made many changes according to our taste.
In this recipe of Kadhi Pakodi I have used Yellow lentils (moong dal) to make pakodi and chickpea flour to make kadi.
Ingredients : measuring cup used – 200 ml
For Pakodi :
- Yellow lentils (moong dal) – 1/3 cup
- Green chilli – 2 nos.,
- Salt to taste
- Oil for deep frying
For Kadi :
- Chickpea flour – 2 tbsp
- Sour curds – 1 cup
- Water – 2 cups
- Ghee – 2 tsp
- Onion Julienned – 1/2 cup
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1/2 tsp
- Red chilli powder – 1 tsp
- Green chilli – 1 chopped
- Ginger – 1 tsp
- 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 until golden brown and take out on a tissue paper and keep aside
- Whisk the curd and chickpea flour together adding water
- Heat ghee in a pan, Put cumin seeds, fenugreek seeds powder, curry leaves, green chilli, ginger, little coriander leaves stir once, then put onion and fry until translucent
- Now put red chilli powder, hing and turmeric powder
- Stir once…. add curd-flour batter into the pan and keep stirring continuously
- Once the kadhi starts boiling… add salt and mix once
- Drop all the fritters/Pakoras into the boiling kadhi, turn off the heat after 2 minutes
- Sprinkle remaining coriander leaves
- Kadhi-pakodi is ready to serve. I have paired this Kadhi Pakodi along with Phulka and achari amla subji
