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GravyMethi pakoda kadhi

Methi pakoda kadhi

    Methi kadhi pakoda, for the first time i tried kadhi after i tasted in my friend’s place and that really turned out so well. I took the recipe from her, the original source of the recipe is from Tarla dalal’s space. I slightly modified the original recipe to suit my family’s taste. Thanks J for introducing such a yummy dish to me.

INGREDIENTS:
FOR MAKING PAKODAS:

METHI LEAVES 1/2 CUP
CURD 1/4 CUP
BESAN/BENGAL GRAM FLOUR/KADALAI MAAVU 3/4 CUP
BAKING SODA A PINCH
SALT TO TASTE
OIL FOR DEEP FRYING

FOR MAKING KADHI:

CURD 1 CUP
BESAN/BENGAL GRAM FLOUR/KADALAI MAAVU 2 TBLSP
CUMIN SEEDS 1/4 TSP
CURRY LEAVES 4-5 NO
GREEN CHILLI 2 NO
ONION 1 NO
TURMERIC POWDER 1/4 TSP
ASAFOETIDA A PINCH
OIL 1 TBLSP
SALT TO TASTE
WATER 1 CUP

Methi kadi
METHOD:

FOR MAKING PAKODAS:

  • Wash the methi leaves and chop them finely.
  • Add all the ingredients (curd,besan, salt ,baking soda)except oil.
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  • Make the dough into equal balls and deep fry the balls till golden brown.
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pakoda

FOR MAKING THE KADHI:

  • Beat the curd nicely.
  • Add the besan and mix well without any lumps.
  • Add the turmeric powder, salt , asafoetida and a cup of water to this.
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  • Cut the onions into thin slices and slit the green chili.
  • In a kadai, add cumin seeds and curry seeds.
  • When it crackles add the onions and green chilli.
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  • When this turns pink nice brown colour add the besan curd mixture to this.
  • Keep the flame low and allow the mixture to boil for 15-20 minutes ,stirring in between.

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  • Transfer this to a serving bowl and add the pakodas to this.
  • If your not serving the kadhi immediately don’t add the pakodas to this.
  • Befor serving just heat up the kadhi nicely and dip the pakodas in warm milk for a minute and add this to the kadhi.
  • Serve with hot steamed rice.

Methi Kadi

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