Methi kadhi pakoda, for the first time i tried kadhi after i tasted in my friend’s place and that really turned out so well. I took the recipe from her, the original source of the recipe is from Tarla dalal’s space. I slightly modified the original recipe to suit my family’s taste. Thanks J for introducing such a yummy dish to me.
INGREDIENTS:
FOR MAKING PAKODAS:
FOR MAKING KADHI:
METHOD:
FOR MAKING PAKODAS:
FOR MAKING THE KADHI:
INGREDIENTS:
FOR MAKING PAKODAS:
| METHI LEAVES | 1/2 CUP |
| CURD | 1/4 CUP |
| BESAN/BENGAL GRAM FLOUR/KADALAI MAAVU | 3/4 CUP |
| BAKING SODA | A PINCH |
| SALT | TO TASTE |
| OIL | FOR DEEP FRYING |
| CURD | 1 CUP |
| BESAN/BENGAL GRAM FLOUR/KADALAI MAAVU | 2 TBLSP |
| CUMIN SEEDS | 1/4 TSP |
| CURRY LEAVES | 4-5 NO |
| GREEN CHILLI | 2 NO |
| ONION | 1 NO |
| TURMERIC POWDER | 1/4 TSP |
| ASAFOETIDA | A PINCH |
| OIL | 1 TBLSP |
| SALT | TO TASTE |
| WATER | 1 CUP |
METHOD:
FOR MAKING PAKODAS:
- Wash the methi leaves and chop them finely.
- Add all the ingredients (curd,besan, salt ,baking soda)except oil.
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- Make the dough into equal balls and deep fry the balls till golden brown.
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FOR MAKING THE KADHI:
- Beat the curd nicely.
- Add the besan and mix well without any lumps.
- Add the turmeric powder, salt , asafoetida and a cup of water to this.
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- Cut the onions into thin slices and slit the green chili.
- In a kadai, add cumin seeds and curry seeds.
- When it crackles add the onions and green chilli.
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- When this turns pink nice brown colour add the besan curd mixture to this.
- Keep the flame low and allow the mixture to boil for 15-20 minutes ,stirring in between.
- Transfer this to a serving bowl and add the pakodas to this.
- If your not serving the kadhi immediately don’t add the pakodas to this.
- Befor serving just heat up the kadhi nicely and dip the pakodas in warm milk for a minute and add this to the kadhi.
- Serve with hot steamed rice.
