Kadhi is usually sour with a little spice in it. However, there are different variants of this dish; for example, the Gujarati and Rajasthani kadhi is little sweet rather than sour as they add a small amount of jaggery or sugar.
Variations also include the addition of different vegetables, for example, baigan (brinjal) in which case it is known as baigan ki kadhi. People also prefer it plain without adding anything.
It is usually made with sour yogurt/curd, but making it with buttermilk gives it a smooth texture compared to yogurt/curd. Kadhi is usually served with steamed rice or chapati and is considered as a light food.
So, in this recipe, you are going to learn how to make kadhi pakodi from buttermilk and gram flour (besan). The whole step by step process of making Kadhi and Pakodi / Pakora is discussed below.
Ingredients:-
For making pakodi:-
- Gram flour / Besan – 1 cup
- Turmeric / Haldi powder – 1/4th tsp
- Salt – to taste
- Water to make the batter
- Oil for frying
For making Kadhi:-
- Unsalted Buttermilk / Mattha – 4 cups
- Besan – 2 tbsp
- Red chilli / Lal mirch powder – 1/4th tsp
- Turmeric / Haldi powder – 1/4th tsp
- Mustard seeds / Rai – 1 tsp
- Fenugreek seeds/ methi – 5-6
- Curry leaves / kadi patta – 4-5
- Dry Red chilli / Khada Lal mirch – 1
- Ginger garlic / adrak lehsun ka paste – 1 tbsp
- Salt – to taste
- Oil – 3-4 tbsp
Method:-
How to make pakodi
- Take a bowl and add besan, a pinch of turmeric powder (1/4th tsp) and salt to taste.
- Mix it well and add water to make a thick batter.
Note: – Whisk the batter nicely and rest it for 5-10 minutes to make soft and fluffy pakodi.
- Heat a pan and add oil just enough to dip the pakodi and not for deep frying it.
- Now pour in small amount, the pakodi / pakoda batter into the oil.
- When the pakodi is partly cooked from one side turn it to the other side.
- Fry until the pakoras are crisp and golden brown.
- Take them out on a plate and keep aside.
How to make Kadhi:-
- In a bowl, pour the buttermilk and add besan, haldi and lal mirch powder.
- Mix them all well so that no lumps are formed.
- Keep this mixture aside and prepare the tadka / baghar.
- Heat the oil and add the prepared tadka (mustard seeds/rai , fenugreek/methi seeds, dry red chilli/ khadi lal mirch & curry leaves / kadi patta)to it.
- Allow them to crackle on low flame, so that they don’t get burnt.
- Add ginger-garlic paste.
- Mix well and cook until the rawness of ginger-garlic paste is gone and a good aroma of the ginger garlic can be felt.
- Now add little or whole buttermilk mixture that we prepared, according to your convenience.
9. Cover the lid immediately.
Note:- By doing so, the aroma of the tadka will get locked in your kadhi.
10. After about 20-30 seconds open the lid and add the remaining buttermilk, if any.
11. Stir it and add about 2-2.5 cups of water.
12. Now mix it well and let it simmer on a low – medium flame for about 15-20 minutes.
13. Stir continuously at regular intervals.
14. After 15-20 minutes, when the kadhi thickens, add the pakodi and cook for another 4-5 minutes so that the pakodi absorbs the kadhi.
15. The Kadhi Pakodi is ready to be served hot. Garnish it with coriander leaves and serve it with rice or chapati.
Source:- mommyskitchenstory
https://mommyskitchenstory.com/kadhi-pakodi-recipe-buttermilk-kadhi-pakodi-wali-kadhi/
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