The Kadhi is prepared with sour curd, besan flour and some spices. The pakora is prepared with besan flour, chilli powder and onions. The highlight of the Kadhi Pakora is the addition of the crisp and fresh besan pakoras. Due to the addition of a wide range of spices, it is flavourful. I made this as a side dish for jeera rice. Yes!! it goes best with jeera rice than with rotis.
- Combine all the ingredients in a deep bowl. Sprinkle some water and mix well. The batter should be thick.
- Heat the oil in a deep kadai, drop spoonful of the batter into the oil to check the temperature of the oil.
- If the batter raises up, then the oil is ready to use.
- Take some batter and drop the batter in the oil. Deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper. Keep aside.
- Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
- Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned.
- Lower the flame and allow the kadhi to thicken. If it becomes too thick add some water. The kadhi is ready.
- Just before serving, add the pakoras to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately.