Kadhi Pakora

Buttermilk kadhi with mixed vegetable roundels.

Ingredients

500 ml one day old curd

90 GMS gram flour

1 tsp. chili powder

1/2 tsp. turmeric powder

Salt according to taste

1/4 cup ghee (clarified butter) (clarified butter)

1/4 tsp. fenugreek seeds

200 GMS potatoes, cut into thin roundels

150 GMS onions, cut into thin roundels

For the pakorha:

100 GMS gram flour

300 g spinach, shredded

A pinch of soda bicarb

1/2 tsp. coarse coriander powder

1/2 tsp. ajwain

1 tsp. ginger, julienned

4 green chilies, chopped finely

Oil for deep frying

For the tempering:
75 GMS pure ghee

1 tsp. cumin seeds

1/2 tsp. coriander seeds

1/2 tsp. mustard seeds

A pinch of asafoetida

5 whole dried red chilies

1/2 tsp. chili powder

Serve with

        Steamed rice.

Method

1.Whisk the curd in a bowl. Add gram flour, chili powder, turmeric powder and salt and whisk to mix well. Then add 1 liter water and whisk again.
2.Add curd mixture and bring to a boil, stirring continuously.
3.Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency.
4.To prepare the pakora -Mix all the ingredients together, add about three tbs. water and mix well.
5.Heat oil in a kadhai and drop spoonfuls of the batter to make dumplings. Deep fry over medium heat until golden. Remove to an absorbent paper to drain the excess fat.
6.Heat Ghee(clarified butter) in a pan, add fenugreek seeds and stir over medium heat until they begin to pop.
7.Then add potatoes roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked.
8.Add the pakoras and onion roundels to the kadhai, bring to a boil, stirring occasionally. Remove and adjust the seasoning
To prepare the tempering:
9.Heat Ghee(clarified butter) in a frying pan, add the mustard seeds, cumin seeds and coriander seeds.
10.Stir over medium heat until they begin to pop. Then add asafetida and stir until it puffs up.
11.Add whole red chilies and stir until they change color. Add chili powder and stir well.
12.Remove from heat and pour over the kadhai.