Kadhi-Chawal with Kale Pakoras
|
|
|
Ingredients
- 2 cups sour yoghurt
- 4gram tbspflour
- 1tsp Ginger-Garlic Paste
- 1/2tsp Turmeric
- 1tsp red chili powder
- Mix all the ingredients with 4 cups water and whisk well ensuring a smooth and thin consistency
- Ingredients for the pakoras or Fritters
- 1cup besan or chickpea flour
- 1green chillichopped
- 1cup chopped kale
- 1tbsp tbsp. chopped cilantro
- 1/2 tsp Red Chilli Powder
- 1/2tsp Ajwain or caraway seeds
- 1tsp garlic paste
- 1/2cup of water
- Ingredients for the Tempering
- 1tbsp oil
- 2dried red chilies
- 1tsp Mustard seeds
- tsp ½red chilli powder
- Corianderleaves For garnishing
- 1tsp garlic paste
- cup ½of water
- Oil for frying
- Ingredients for the Tempering
- 1tbsp oil
- 2 Dried red chillies
- leaves Curryoptional
- 1tsp Mustard seeds
- tsp ½red chilli powder
- leaves Corianderfor garnishing
Instructions
- Mix all the kadhi ingredients’ and bring to boil, stirring all along. Let it simmer for at least 2 hours till you get a homogenous, slightly thick consistency. Keep stirring once in a while to ensure consistency.
- Mix all the Pakora ingredients to form a thick batter. Take a spoon and pour the batter into the hot oil. Fry pakoras or fritters till they are golden brown and remove on a paper towel. Add them to the simmering kadhi, turning off the heat. Transfer the kadhi to a bowl.
- Take a small pan for tempering. Heat oil and add the dry red chillies, add the mustard seeds, washed curry leaves and red chilli powder. Drizzle over the piping hot kadhi, garnish with coriander leaves and serve with steamed rice or roti.
Recipe Notes
- Use store-bought buttermilk to make instant kadhi
- Use spinach or onion or potatoes for different fritters.
