28 February, 2012

Sadabahaar kadhi

For the pakodi:
Besan: 1 cup
Salt: to taste
Turmeric powder: pinch
Yogurt: 4 tablespoon
Chilli powder: ¼ tablespoon
Heeng: pinch
Oil for frying
For the kadhi:
Besan: 5 tablespoon
Yogurt: 1 cup
Water: 2 cups
Turmeric powder: ¼ tablespoon
Sabji masala: 1 tablespoon
Heeng: pinch
For the seasoning:
Oil: 2 tablespoon
Mustard seeds: ¼ teaspoon
Cumin seeds:¼ teaspoon
Curry leaves:8-10
Red chilli: 2

Method: Mix all the pakodi  ingredients to make a thick batter.
Heat oil in the  kadhai and pour spoonful of pakodi batter in to it. Once it starts turning golden brown, turn it over and fry on the other side.
Take it out and put it on the kitchen paper towel to drain any excess oil.
In a large bowl, mix all the kadhi ingredients.Beat the curd so that it blends well with the rest of the kadhi ingredients. Take a large deep pan, pour the kadhi mix into it. Stir it so that no lumps are formed. Let it simmer on low flame for 10-15 minutes till it starts bubbling.
Add pakodis to the kadhi and bring it to boil one more time.
Meanwhile, take 2 spoons of oil in a small pan. Add Mustard seeds,heeng,curry leaves and dry red chill. Once the seeds start crackling, pour the tempering onto the kadhi.
Your Sadabahar kadhi is ready to eat. Serve it with hot steaming rice.

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