KADHI PAKORA / YOGURT AND GRAM FLOUR CURRY WITH FRITTERS

Kadhi is a very popular Indian dish and the recipe always varies a little from region to region. Dahi kadhi is usually made by blending the yogurt and gram flour together and simmered until done. But in this recipe I am following the Sindhi Kadhi style where we fry the gram flour to get a nice aroma before adding the water. The pakoras (fried gram flour fritters) are added just before serving topped with a tempering.

For the Pakoras:
Ingredients:
Besan / Gram flour .... 1 cup or as needed
Onion ................. 1 small (finely chopped)
Green chillies .... 1-2 (finely chopped)
Coriander leaves .. handful
Mint leaves ........ few
Whole coriander seeds .. 1 tsp
Anardana .......... 1/2 tsp (crushed) - optional
Baking soda ..............  2 pinches
Red chilli powder ..... 1/8 tsp
Salt ............................ to taste
Oil ............ to fry

Mix all the ingredients and fry the pakoras dropping a spoonful in the hot oil. Drain on a kitchen paper tissue and set aside.

For the Kadhi:
Ingredients:
Yogurt ... 1 cup
Gram flour .. 1/2 cup
Water ...... 1 litre
Ginger .... 1 tsp grated
Coriander leaves .. handful
Curry leaves ... 1 sprig
Turmeric powder ... 1/8 tsp
Salt ....... to taste
Sugar ..... 1 tsp
Fenugreek/ methi seeds .. 1 tsp
Cumin seeds ... 1 tsp
Asafoetida .... 1 pinch
Kashmiri chilli powder ... 1/2 tsp
Dry red chillies .... 1-2
Oil .... 5 tbsps

Method:
1. Make butter milk with yogurt and water.
2. Heat 3 tbsps oil in a pan
3. Add the fenugreek seeds and cumin seeds. When they crackle add the asafoetida and the gram flour. Stir fry until you get an aroma and the besan changes its colour.
4.Now add the buttermilk and stir continuously to avoid the lumps.
5. Add the grated ginger, curry leaves, salt, sugar and turmeric powder.
6. Allow the kadhi to boil until it thickens. Stir in between.  (about 10 - 12 minutes)
7. When you are ready to serve it, tip in the pakoras.
8. Heat the remaining 2 tbsps of oil in a small pan.
9. Add the broken red chilli and remove from the gas. When the oil cools a bit add the kashmiri chilli powder and spoon it on the prepared kadhi.

Note: While tempering if you add the chilli powder to the hot oil it becomes blackish and you don't get the nice red colour of the tadka.

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