Methi pakora kadhi
Deep fried methi pakoras dunked in yogurt sauce, pairs well with plain rice and roti
Servings: 3
Ingredients
For the pakora (around 12 pakoras)
- ½ cup methi leaves finely chopped
- ¾ cup besan | gram flour
- ¼ cup curd
- Salt to taste
- Oil for deep frying
For kadhi
- 1 cup thick curd
- 1 cup water
- 2 tbsp gram flour | besan kadala maavu
- 3 tsp oil
- 1 onion thinly sliced
- 2 green chili
- 1 tsp cumin seeds
- 2 pinches asafoetida
- ½ tsp turmeric powder
- Salt as needed
Instructions
FOR MAKING PAKODAS:
- Wash the methi leaves and chop them finely.
- Add this to a bowl and add the salt, curd and gram flour to this.
- Mix everything well. This mixture will be little sticky only.
- Heat oil for deep frying.
- Take a small portions of the batter and deep fry this in oil.
- Fry till golden brown.
- Once done, take out and drain excess oil in a kitchen towel.
- Repeat the same for the rest.
- Keep this aside.
For making Kadhi
- In a bowl add 1 cup curd, 1 cup water, salt, turmeric powder and 2 tbsp gram flour.
- Whisk this well without any lumps.
- In a pan add 3 tsp oil and add 1 tsp cumin seeds, 2 slit green chilis.
- Once the cumin seeds crackle, add the thinly sliced onions.
- Saute till the onions turns translucent.
- Now add the curd mixtue.
- Keep the flame low-medium and stir this up well.
- Boil this for 10-15 minutes, keep stirring in between.
- Switch off the flame.
- Transfer this to a serving bowl and add the pakodas to this, just before serving.
- Serve with hot steamed rice or jeera rice.
Notes
Notes:
1. If you are not serving the kadhi immediately don’t add the pakodas to this. 2. Before serving just heat up the kadhi nicely and dip the pakodas in warm milk for a minute and add this to the kadhi. 3. Methi pakora kadhi pairs well with rice, roti, and kichadi.
1. If you are not serving the kadhi immediately don’t add the pakodas to this. 2. Before serving just heat up the kadhi nicely and dip the pakodas in warm milk for a minute and add this to the kadhi. 3. Methi pakora kadhi pairs well with rice, roti, and kichadi.