Kadhi with Pakora - Perfect Recipe for a Winter Evening..

My mother used to make Kadhi for any special occasion or festivals. Kadhi is a compulsory recipe for Makar Sankaranthi which goes very well with mixed vegetable curry. The whipped yogurt with chickpea flour and good amount of spices added is called kadhi is Hindi (and most of the North Indian languages). There are umpteen ways of making kadhi. Here is a simple Gujarati style kadhi with pakora. 

Pakora is something that I like to take with kadhi always (my mother always made pakora with kadhi). I feel kadhi is incomplete with pakora. It can be any pakora but cabbage pakora goes best with kadhi. So lets start making it.

Kadhi:

Ingredients: 

• Yogurt - 2cups
• Chickpea flour (Besan) - 1/2 cup
• Ginger - 1 inch
• Green chillies - 3
• Coriander leaves chopped - 2 tablespoon
• Oil - 2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Cinnamon - 1 inch

For Seasoning: 1/2 teaspoon cumin seeds, 1/4 teaspoon mustard seeds, curry leaves, one pinch Asafoetida powder

Procedure for Kadhi:

1. Beat the curd and make it smooth. Add chickpea flour and beat it properly so that there are no lumps
2. Now add salt and turmeric powder and keep to boil over the low flame
3. In a mixer add green chillies, ginger, cinnamon and make a paste. Then add coriander leaves while adding sufficient water to it. Again grind it to fine paste.
4. Add this whatever there in the grinder to the beaten curd  and mix it well.
5. Take a small pan and get ready for sauteing. Add oil, mustard seeds, cumin seeds and curry leaves. When the oil is hot enough add to the kadhi. 

Cabbage Pakora:

Ingredients: 

• Cabbage finely chopped - 1 cup
• Chickpea flour - 1 cup
• Corn flour - 1/2 cup
• Garam masala - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Green chilli paste - 1 teaspoon or red chilli powder - 3/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - 3/4 teaspoon
• Water - 3/4 cup
• Oil to deep fry

Procedure: 

1. Take a bowl and mix chickpea flour and corn flour. Add turmeric powder, chilli, garam masala, coriander powder, salt and make a fine paste by adding water
2. Now add cabbage and mix well so that it has good consistency.
3. Heat oil and add this mixture to the oil by a spoon. Take out pakoras when they look brownish red.
4. Put a few pakoras in the kadhi. They taste wonderful when they are wet with kadhi!!!