Himachali Kadhi Pakoda

This Himachali Kadhi pakoda is not to be lightly dismissed as the usual Besan kadhi or the Kadhi Pakoda made with chickpea flour and onions. This Kadhi does involve a bit of work when compared to the other Kadhis which can be prepared in a jiffy. The result of the efforts can be seen when the family takes a second and third serving of this delicious and fragrant kadhi. Make sure you have a pot full of Basmati or Jeera rice and a bowl full of kuchumber or raita ready whilst making this Kadhi. This amazing recipe was shared by my friend Rachna Mallya and it’s a must try!

Ingredients:

For the Pakoda:

1/2 cup/ 125 gms Chana dal/ Bengal gram dal

1 large onion chopped fine

10 garlic cloves

4 green chillies

1 inch piece of ginger

1 tsp Chilly powder

1 tsp saunf/ fennel seeds

Salt

Oil to fry the Pakoda

Other ingredients:

1 cup thick curds

1 inch piece of ginger

4 green chillies

1/2 tsp Turmeric powder

Salt

2 tbsps finely chopped coriander leaves

Water as required

For the tempering:

1 tbsp oil

1 large onion chopped fine

1 tsp Cumin seeds

1 dry red chilly broken into two

1 inch piece of ginger jullienes

Method:

Soak the Chana dal for five hours. Drain. Grind it to a coarse consistency without adding any water along with the garlic, green chillies, ginger, fennel seeds, chilly powder and salt. Tip this ground mixture reserving two tablespoons in the mixer itself, into a bowl. Add the finely chopped onions and mix well. Heat oil in a pan. Drop small portions of this mixture into the hot oil and fry to a golden brown. Drain and keep aside. When cool enough to handle, prick the pakoda all over with a tooth pick .

Into the reserved mixture add the ginger, green chillies, curds, salt and turmeric powder. Grind to a smooth paste. Add two glasses of water to this paste, mix and keep aside.

Heat oil in a pan. Add the cumin seeds. After they splutter add the broken red chilly bits, onion and ginger and roast on a high flame for about two minutes. Pour the ground paste into the seasoning in a steady stream, stirring constantly. Bring to a boil. Simmer gently for ten minutes. Drop in the pakoda and simmer for five minutes. Garnish with finely chopped coriander leaves. Serve hot.

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