Kadhi pakora with rice
Punjabi kadhi: sour curd and besan simmered slowly into a smooth, tangy gravy, with crisp onion pakoras dropped in and a sizzling tadka of jeera, methi seeds and dried red chillies poured over. Kadhi chawal is a classic North Indian lunch and comfort dinner, made on Thursdays in many homes. Jain homes make the pakoras without onion and leave out the ginger.
- 50 minTime
- 43 minHands-on
- 4Portions
- 20 gprotein per portion
- 740kcal per portion
Ingredients for 4 portions
- 500 gCurd, a day or two old, slightly sour
- 6 tbspBesan, for the kadhi
- 3 mlTurmeric
- ≈ 1 lWater, for the kadhi
- 2 tspGinger, grated
- 2Green chillies, slit
- 120 gBesan, for the pakoras
- 2Onions, thinly sliced
- 3 mlAjwain
- 1 tspRed chilli powder
- ≈ 100 mlWater, for the batter
- 5 tbspRefined oil, for deep-frying
- 2 tbspGhee
- 1 tspCumin, seeds
- 3 mlFenugreek seeds
- 1 mlHing (asafoetida)
- 2Dried red chillies
- 2 tbspCoriander leaves, chopped
- to tasteSalt
On the side
- 300 gRice, basmati
- ≈ 650 mlWater, for the rice
Method
- Whisk the curd, the besan for the kadhi, the turmeric and some salt in a large bowl until completely smooth, with no lumps. Whisk in the water.
- Pour it into a heavy-bottomed pot, add the ginger and green chillies and bring to the boil over a medium heat, stirring all the time so the curd doesn't split.
- Lower the heat and let the kadhi simmer uncovered for 30 minutes, stirring now and then, until it has thickened and no longer tastes of raw besan.
- Rinse the rice, put it in a pot with the water and a pinch of salt and bring to the boil.
- Cover and cook the rice on the lowest heat for 12 minutes, then let it stand, covered, off the heat for 5 minutes.
- For the pakoras, slice the onions thinly and mix them with the rest of the besan, the ajwain, half the red chilli powder and a little salt. Add the water a little at a time to make a thick batter that coats the onion.
- Heat the oil for deep-frying in a kadai over a medium heat. Drop in small spoonfuls of the batter and fry in batches for 3–4 minutes, turning, until the pakoras are golden and crisp. Drain on kitchen paper.
- Drop the pakoras into the kadhi and simmer for 2–3 minutes so they soak it up.
- For the tadka, heat the ghee in a small pan and add the cumin seeds, fenugreek seeds and dried red chillies. When they sizzle and darken slightly, add the hing, take the pan off the heat, stir in the rest of the red chilli powder and pour it straight over the kadhi.
- Scatter over the coriander leaves and serve the kadhi pakora with the rice.
