Ingredients
For the Pakodas
3 medium onions, finely chopped
2 Green chilli, finely chopped
1 tsp Coriander seeds, lightly crushed
Salt to taste
5 -6 tbsp Besan (chickpea flour)
Water as needed (2 tbsp to begin with)
Oil for frying
For the kadhi
1L plain yogurt
2tbsp besan
2tbsp Oil
2 Dried chillis, broken
1 tsp Cumin
1/2 tsp Coriander seeds, crushed
1 Onion, thinly sliced
1 tsp ginger paste/minced
1/2 tsp garlic paste/minced
1tsp turmeric (you can add a bit more for a deeper colour)
1 cup water (+more if needed)
2tsp salt (more to taste)
Chilli pwd, to taste
For the Tadka (optional)
3tbsp ghee
1/2tsp chilli powder
6-7 curry leaves (kadi pata)
Method
You need to make the yogurt sour before anything. The more sour the yogurt the better the kadhi will taste.
Bring the yogurt out of the fridge, at least 6-7hours before cooking. (Longer the better, I prefer to keep it out over night)
For the Pakodas
– Mix the Besan and water into a paste.
– Add the chopped onions, chillies and the spices and mix together.
– Add more or Besan or water, as needed, to bind it together.
– Heat oil for frying, take spoonfuls of the mix to make your Pakodas.
For the Kadhi
– Blend together the yogurt & besan, making sure there are no lumps of besan left. Keep aside.
– Heat the oil in a deep pot.
– Once hot, add the chillis, cumin and coriander seeds.
– Once fragrant, add the onion & ginger & garlic paste. Fry till the onion is translucent, don’t brown it.
– Add the turmeric and mix together.
– Add the yogurt mix and 1 cup water (if needed, based on the consistency). Mix together and bring it to a boil.
– Add salt and chilli, taste and adjust the seasoning.
– Lower the heat and let it simmer, covered for 15-20mins.
– You can add more water if the kadi is too thick or mix 1 tbsp besan with 1/2 cup kadi to make it thicker.
– Finally add the pakodas & let it cook for another 5-10 minutes, so they can soak the flavours.
– For the tadka – Heat the ghee on medium high heat. Once hot, add chilli powder and curry leaves. Stir for 1minute, just enough to infuse the flavours. Pour on top of the curry before seeing.
