Kadhi Rice Combo

Basically, a yogurt-based curry prepared with chickpea flour, and topped fritters called pakoras. it is usually served with plain hot steamed rice and/or roti chapathi.
Punjabi cuisine is primarily famous for its creamy based curries. kadhi pakora is one such rich and colorful curry prepared with a mixture of curd and bessan flour. more interestingly, it is then topped with onion pakoras which makes it an exotic dish. while across India there are several varieties to kadhi recipe. however, this flavourful creamy recipe is from punjabi cuisine

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 PREP TIME:             10 MINUTES

 COOK TIME:    40 MINUTES
 TOTAL TIME: 50 MINUTES 

 SERVINGS:               4
 AUTHOR:CUISINE CULTURE

 COURSE:lunch
 KEYWORD: kadhi rice combo

Ingredients

For pakoda

1 cup gram flour (besan)

2 pinch red chili powder

1 finely chopped onion

1 tbsp chopped coriander leaves

Salt to taste

1/2 spoon baking soda

2 tbsp yogurt

For kadhi

3/4th cup gram flour

2 tbsp mustard oil

1 spoon whole coriander seeds

1 spoon cumin seeds

2 cloves garlic

1 spoon chopped ginger

2-3 whole red chili

3 cups butter sour yogurt or buttermilk

1 spoon fenugreek seeds (methi)

1 spoon turmeric powder

2 pinch asafetida

1 spoon Kashmir red chili powder

Salt 

Instructions

Make kadhi

1-add whole coriander, cumin seeds, whole red chili in a bowl and soak for 30 minutes then add it into grinding jar and add ginger and garlic.grind into a paste.

2-in a large bowl add besan and buttermilk. using whiskey beat until besan and buttermilk are combined well

3-add turmeric powder and whisk until you have a lump-free mixture

4-add 5 cups of water and whisk until all mixed together.

5-heat oil in a deep pan, add fenugreek seeds, and asafetida (heeng). let it splutter then add grinded paste and stir until it starts turning golden brown.

6-next add besan yogurt mixture.now with the heat on medium-high stir continuously until kadhi comes to boil, then lower heat to the low medium and let it cook for 30 minutes. keep stirring occasionally.

7-add salt after kadhi has been cooking for 15 mins

8-while kadhi is cooking make pakoda.

Make pakoda

1-in a bowl add besan, onion, coriander leaves, salt, and soda .mix well and slowly add water and mix the batter for a minute using your hands (it will make pakoda soft and nice). the batter should be semi-thick.

2-meanwhile heat oil in a vessel on medium flame.

3-once the oil is hot mix the batter again for a minute and using your hand start dropping batter into hot oil or you can also use a spoon.

4-Let it cook and turns golden brown from one side then flip it over and cook both sides well. keep the flame medium to let the pakoda cook from inside.

5-After 30 minutes or so, kadhi would have considerably thickened and completely cooked. Add coriander leaves. You can add little extra water here if kadhi looks too thick to you.

6-Add the pakora and transfer kadhi into a serving pan.

Make tadka

1-Heat ghee in a small pan on medium heat. Once the ghee is hot, add 1/4 teaspoon cumin.  Add 2-3 dried red chilies (you can break them for extra heat).

2-Once seeds crackle, add 1/2 teaspoon Kashmiri red chili powder and turn off the heat immediately.

3-pour tadka over kadhi.