| |
Pakora: |
| 1 |
Mix besan and all
the other ingredients in a bowl. |
| 2 |
Add enough water
to make a very thick batter. |
| 3 |
Make any random shape
or balls and fry them in oil to
make pakoras. |
| 4 |
Deep fry them until
they turn brown and crispy. Take
them out on a paper towel so that
the paper soaks all the extra
oil. Keep them aside. |
| |
Kadi
Prep: |
| 1 |
Blend yogurt,double
the amount of water, pinch of
turmeric powder, salt, pinch of
red chilli powder, besan. It
should look like a butter milk
(lassi) mixture with besan in
it. |
| 2 |
Keep it aside for
half an hour before starting to
make kadi. |
| |
Kadi:
|
| 1 |
Pour oil in a big
pan (or any big cooking utensil)
and heat it until it gets hot.
Add cumin seeds mustard seeds,
fenugreek seed, coriander seeds,
cloves and let them pop. |
| 2 |
Add curry leaves
and dry red chilli to the above
tadka (frying mixture) |
| 3 |
Add onions to it
and fry them until brown. |
| 4 |
Add garlic, ginger
to it and fry for 3 minutes.(watch
that it should not stick to the
bottom of the pan) |
| 5 |
Add chopped tomatoes
and fry for 3-4 minutes. |
| 6 |
Add tamarind paste
to the pan and let it come to
the boil for 4-5 minutes. |
| 7 |
Add turmeric powder
,garam masala, red chilli powder,
salt and fry until oil starts
floating on the top and it gives
out dark reddish brownish color. |
| 8 |
Add the kadi mixture,
which was kept for half an hour
to this tadka. |
| 9 |
Keep stirring the
curry, as it will start sticking
to the bottom. Keep it on a medium
flame first, and let it come to
a boil. Keep watching it stirring
it. After 3-5 boils, lower down
the flame to low and let it cook
on low flame for 20 minutes and
stir in between. |
| 10 |
Stir for another
5 minutes and check if its thick
enough and looks dark yellow.
Again stir it for 5 minutes and
sprinkle dry fenugreek leaves
on it and let it boil for another
2 minutes and than add the pakoras
in the kadi. |
| 11 |
Boil more for 3 minutes
and don’t stir too much
as the pakora can break apart. |
| 12 |
For garnishing,
sprinkle cilantro and serve hot
with rice. |
