Name: Kadhi Pakora - South Indian Style recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Pakora -; 3/4 cup besan (gram flour); 1 onion, sliced; salt to taste; pinch of turmeric powder; 1/2 tsp. red chili powder; oil to deep fry; Kadhi -; 2 tbsp. yoghurt; 3 cups water; 1 tbsp. besan (gram flour); 2 tbsp, curry leaf powder; salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. pepper powder; Tempering -; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1 tsp. garlic, chopped; 1/4 tsp. asafoetida; 1 sprig curry leaves; chopped coriander leaves, sliced onion, fried curry leaves &/or fresh chilies to garnish (opt)

ABOUT Kadhi Pakora - South Indian Style RECIPE

Kadhi Pakora is one comfort food which is a very common dish, relished in most North Indian homes. It is also very popular in Maharashtra, besides Gujarat, Punjab, Haryana and Rajasthan. It is either served with rice in any form or any Indian bread. But this delicious recipe varies from region to region with a slight variations in the ingredients. Basically it is besan / gram flour made into pakoras / fritters and dipped into a yoghurt-besan based sauce. I gave it a slight twist and made it in a South Indian style, adding some homemade curry leaf powder for a different flavour. The end product was simply amazing.

Ingredients Serving: 3

Pakora -
3/4 cup besan (gram flour)
1 onion, sliced
salt to taste
pinch of turmeric powder
1/2 tsp. red chili powder
oil to deep fry
Kadhi -
2 tbsp. yoghurt
3 cups water
1 tbsp. besan (gram flour)
2 tbsp, curry leaf powder
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
Tempering -
1 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. garlic, chopped
1/4 tsp. asafoetida
1 sprig curry leaves
chopped coriander leaves, sliced onion, fried curry leaves &/or fresh chilies to garnish (opt)

Instructions

For the pakoras - In a bowl mix all the ingredients (except oil). Heat oil and drop dollops of the mix in batches and deep fry to golden brown in colour. Keep aside.
For the kadhi - In a bowl, mix together all the ingredients and give it a whisk. Keep aside.
Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the garlic, curry leaves and asafoetida.
Add the yoghurt mix and simmer on medium flame till it thickens.
Serve, garnished with fried Curry leaves, coriander leaves, sliced onion and fresh chilies.

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