This is a delicious and simple recipe for vegetarians with added proteins in the form of the pakoras. Yoghurt based sauce is very lightly spiced which can be eaten with rotis, parathas or on warm basmati rice. It is one of the staples and comfort food in many Indian homes. Traditionally, it was a recycling dish, to use the yoghurt that has gone too sour to eat after 2 days. Since yoghurt was made daily in every home, old yoghurt was turned into lassi or cooked into Kadhi if too sour. Nothing went to waste! Pakoras made with just chickpea flour were added as an extra bonus. I add vegetables to my pakoras for added fibre & taste. In place of pakoras, thick rondels of banana can be added for their delicious flavour.
For 4 servings. 1 cup=240 ml/ 1 tbsp = 15 ml / 1 tsp = 5 ml
| Ingredients for Kadhi: | |
| 1 cup Greek or Turkish yoghurt (full fat!) | |
| 2 tbsp chickpea flour/ 1 tbsp cornflour mixed with water to make a paste. (functions as a binding agent)- | |
| 2 small green chillies + 2 cm piece of ginger – pound to a paste | |
| 2 tbsp sugar/ jaggery powder | |
| Salt to taste | |
| 1 ½ -2 cups water | |
| 2 tbsp finely chopped coriander including its stalks | |
| For Pakoras: | |
| ½ courgette peeled & coarsely grated / 150g cauliflower grated/ finely chopped cabbage | |
| ½ tsp crushed ajwain seeds (optional) | |
| ½ tsp each: turmeric & chili powder | |
| ½ to ¾ cup chickpea flour (you will need just enough to make a doughy mass) | |
| 1/2 tsp Salt/ to taste | |
| A few tbsps of water if using cauliflower or cabbage | |
| Oil for deep frying | |
| For Tadka: | |
| 1 tbsp ghee | |
| ½ tsp cumin seeds | |
| 3-4 cloves | |
| 1 stick cinnamon broken into small pieces | |
| ¼ tsp asafoetida | |
| ¼ tsp turmeric powder |
This is a delicious and simple recipe for vegetarians with added proteins in the form of the pakoras. Yoghurt based sauce is very lightly spiced which can be eaten with rotis, parathas or on warm basmati rice. It is one of the staples and comfort food in many Indian homes. Traditionally, it was a recycling...
| 1. | Make the pakoras first. Heat the oil in a small wok or pan for deep frying while you mix in ingredients. |
| 2. | Add the spices and salt to the vegetable of your choice. |
| 3. | Add & mix in the chickpea flour little by little to form a thick paste around the vegetable of your choice.. |
| 4. | The courgette will bind with its juices, the other vegetables might need a bit of water to get moist. The mixture should not be dry and not runny. Just firm & moist. |
| 5. | Make small lumps of the mixture/ or use a moist tablespoon, to make pakoras and drop the mixture into the hot oil. Fry a batch of 3-4 at a time till light golden. |
| 6. | Remove to a plate lined with kitchen paper to absorb extra oil. Use up all the mixture to make the pakoras. |
| 7. | To make the Kadhi: |
| 8. | Add all ingredients of Kadhi to a bowl- up to the salt. |
| 9. | Whisk it all to blend without any lumps. |
| 10. | Add water ½ cup at a time & continue to whisk till you have a consistency runny & thinner than pancake batter. |
| 11. | Add this mixture to a heavy-based stainless-steel pan along with the coriander. |
| 12. | Set the pan on medium heat, and slowly heat it, keep stirring every minute or so to stop the Kadhi from splitting. |
| 13. | In about 10-12 minutes the Kadhi should come to a boil. Keep a watch, as it rises like milk. Remove from heat. |
| 14. | Now prepare the tadka. Heat the ghee in a small pan. |
| 15. | When hot, add the cumin seeds, cloves & cinnamon. Fry a few seconds, add the asafoetida & turmeric and immediately pour the tadka over the kadhi. |
| 16. | Cover the pan with a lid to lock in the aroma. |
| 17. | Just before serving, add in the pakoras, serve hot with rice or Rotis. |