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Kadhi-Chawal with Kale Pakoras

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Cuisine Indian, Punjabi

Ingredients
  

  • 2 cups sour yoghurt
  • 4 gram tbspflour
  • 1 tsp Ginger-Garlic Paste
  • 1/2 tsp Turmeric
  • 1 tsp 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
  • 1 cup besan or chickpea flour
  • 1 green chilli chopped
  • 1 cup chopped kale
  • 1 tbsp tbsp. chopped cilantro
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Ajwain or caraway seeds
  • 1 tsp garlic paste
  • 1/2 cup of water
  • Ingredients for the Tempering
  • 1 tbsp oil
  • 2 dried red chilies
  • 1 tsp Mustard seeds
  • tsp ½red chilli powder
  • Coriander leaves For garnishing
  • 1 tsp garlic paste
  • cup ½of water
  • Oil for frying
  • Ingredients for the Tempering
  • 1 tbsp oil
  • 2 Dried red chillies
  • leaves Curry optional
  • 1 tsp 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.

Notes

  1. Use store-bought buttermilk  to make instant kadhi
  2. Use spinach or onion or potatoes for different fritters.