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Kadhi Pakorhi
Serves: Four
Time required: 50 minutes
 For the kadhi:
500 ml one day old curd
90 g gram flour
1 tsp (5 g) chilli powder
1/2 tsp (2 g) turmeric powder
salt to taste
1/4 cup (50 g) desi ghee (clarified butter)
1/4 tsp (1 g) fenugreek seeds
200 g potatoes, cut into thin roundels
150 g onions, cut into thin roundels
For the pakorha:
100 g gram flour
300 g spinach, shredded
a pinch of soda bicarb
salt to taste
2 g coarse coriander powder
1/2 tsp (2 g) ajwain
4 cm ginger, julienned
4 green chillies, chopped fine
oil for deep frying
For the tempering:
75 g desi ghee (clarified butter)
1 tsp (5 g) cumin seeds
1/2 tsp (2 g) coriander seeds
1/2 tsp (2 g) mustard seeds
a generous pinch of asafoetida
5 whole dried red chillies
1/2 tsp (2 g) chilli powder
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WHISK the curd in a bowl. Add gram flour, chilli powder, turmeric powder and salt and whisk to mix well. Then add 1.2 litre water and whisk again. (To get a kadhi of better consistency, instead of curd use 1.7 litres buttermilk.)
To prepare the pakorha:
- Mix all the ingredients together, add about three tbs water and mix well.
- Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings.
- Deep fry over medium heat until golden.
- Remove to an absorbent paper to drain the excess fat.
- Heat ghee in a pan, add fenugreek seeds and stir over medium heat until they begin to pop.
- Add curd (or buttermilk) and bring to a boil, stirring continuously.
- Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency.
- Then add potato roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked (for about six minutes).
- Add the pakorhas and onion roundels, bring to a boil, and simmer on low heat, stirring occasionally, but carefully, until the kadhi reaches a thick sauce consistency.
- Remove and adjust the seasoning
To prepare the tempering:
- Heat ghee in a frying pan, add the mustard seeds, cumin seeds and coriander seeds.
- Stir over medium heat until they begin to pop.
- Then add asafoetida and stir until it puffs up.
- Add whole red chillies and stir until they change colour (bright red).
- Add chilli powder and stir well.
- Remove from heat and pour over the kadhi.
To serve:
Remove to a bowl and serve with steamed rice.
Courtesy : Gujaratplus.com |
