Pakora Kadhi

Ingredients

• 500 g yogurt (Fresh; for the kadhi mixture)
• 0.75 cup gram flour (besan) (For the kadhi mixture)
• 2 tsp red chili powder (Or to taste; for the kadhi mixture)
• 2 tsp salt (Or to taste; the source specifies iodized Himalayan pink salt)
• 6 cup water (For the kadhi mixture)
• 2 tbsp cooking oil (Shown during preparation of the kadhi mixture; the source identifies Dalda cooking oil)
• 0.5 tbsp cumin seeds (Roasted and crushed)
• 1.5 cup prepared kadhi mixture (The video displays “1–2 cups”; 1.5 cups represents the stated range without changing the recipe concept)
• 2 onion (Medium, sliced evenly; for the pakoras)
• fresh coriander (Chopped, a handful; for the pakoras)
• 1 tsp coriander seeds (Crushed; for the pakoras)
• 0.5 tsp carom seeds (ajwain) (For the pakoras)
• red chili powder (For the pakoras; quantity not clearly captured in the source)
• turmeric powder (For the pakoras; quantity not stated clearly in the available source)
• salt (For the pakoras, to taste)
• 0.25 cup water (Add gradually to the pakora mixture, or as required)
• 0.25 tsp baking soda (For the pakoras)
• cooking oil (For frying the pakoras; amount not stated)
• garlic (For the tempering; amount not stated)
• curry leaves (For the tempering; amount not stated)
• 7 whole dried red chilies (The source shows 7–8; use 7–8 whole chilies)
• cumin seeds (For the tempering; amount not clearly stated)

Steps

1. 1

   Combine the yogurt, gram flour, red chili powder, salt, and 6 cups of water to make the kadhi mixture. Mix thoroughly so the gram flour is incorporated smoothly.

2. 2

   Bring the kadhi mixture to a boil, then partially cover the pot and cook over a low flame for about 1½ hours. Stir occasionally while it cooks; the goal is to improve the texture and fully cook the gram flour, not simply reduce the liquid.

3. 3

   When the kadhi is ready, it should be smooth, with a light orange color and a little oil rising to the surface. If it has become too thick, add water until it is neither too thick nor too thin.

4. 4

   For the pakoras, place the sliced onions, chopped fresh coriander, crushed coriander seeds, carom seeds, red chili powder, turmeric powder, and salt in a bowl.

5. 5

   Mix the pakora ingredients thoroughly, preferably with your hands, until the seasonings coat the vegetables evenly. Leave the mixture to rest for 10–15 minutes so the vegetables release moisture.

6. 6

   Add gram flour to the rested onion mixture, adding water gradually as required. Add the baking soda and mix until a pakora batter forms that can hold together.

7. 7

   Heat cooking oil for frying. Fry portions of the pakora mixture over medium heat until golden brown, turning them as needed so they cook evenly.

8. 8

   Add the fried pakoras to the prepared kadhi. Cover and cook over low heat for 5 minutes so the pakoras absorb the kadhi's flavor and become soft.

9. 9

   For the tempering, heat cooking oil in a small tempering pan. Add the garlic and mix briefly; cook it for about 15–30 seconds.

10. 10

    Add the curry leaves, whole dried red chilies, and cumin seeds. Mix briefly until the tempering is fragrant and ready.

11. 11

    Pour the tempering over the pakora kadhi. Give the kadhi one gentle mix, then serve.

Notes

The supplied source does not provide a clear rice/chawal preparation, so only the pakora kadhi portion is extracted. Quantities for some pakora seasonings and tempering ingredients were not legible or stated in the available OCR/transcript. The source gives the pakora frying oil amount as unstated.

Nutrition per serving

• main
• South Asian
• Pakistani
• vegetarian
• comfort food
• stovetop
• fried
• yogurt-based