A Gujarati meal is incomplete without Kadhi. There are different kinds of alterations that can be done to this humble recipe and when I planned for a Gujarati Thali, I decided to go for a pakoda kadhi. But I didn't want to deep fry the pakodas so when I came across the steamed kadhi recipe in Tarla Dalal ji's site, I bookmarked it and tried it. I do feel that deep frying them would have enhanced the taste but still the steamed version too tasted very nice!
INGREDIENTS:
For Pakoda:
- Yellow moong dal - 1/4 cup, soaked
- Grated Raddish - 1/4 cup
- Ginger-green chilli paste - 1/2 Tsp
- Besan (Yellow gram flour) - 2 Tsp
- Salt - to taste
For Kadhi:
- Yogurt - 1 cup
- Besan - 2 Tbsp
- Cumin seeds - 1 Tsp
- Asafoetida - 1/4 Tsp
- Ginger-green chilli paste - 1 Tsp
- Turmeric powder - a pinch
- Oil - 1 Tbsp
- Salt - to taste
METHOD:
To make pakodas:
- Soak moong dal in enough water for 15-20 minutes
- Drain out all the water and grind it into a coarse paste, without adding any water
- Grate the raddish and squeeze out all the water from raddish
- Mix raddish along with ground dal and add ginger-green chilli paste, besan, salt and mix well
- Make small balls and keep aside
To make Kadhi:
- Whisk curds. Add besan and mix very well so that no lumps are left behind
- Add turmeric powder, ginger-green chilli paste and mix well
- Heat oil in a pan, add cumin seeds and when it sizzles, add asafoetida
- Pour in the curds mixture, salt and 2 cups of water and give it a good stir
- When it starts to boil, reduce the flame and start adding the pakodas carefully one by one. In case the pakodas crumble, add more besan to it and then add to the kadhi (You could also deep fry them or microwave for 2 minutes before adding it to the kadhi)
- Allow it to boil for 5-10 minutes until the pakodas are cooked (If you are deep frying them, then they can be added at the end after kadhi boils)
- Garnish with coriander and serve hot
Kadhi goes well with:
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