Name: Dahi curry with pakora recipe by Tarannum Malik at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: For the curry:; Curd 1/2 kg; Besan 1/2 cup; Garlic 1 pod; Ginger 1/2 inch piece; Green chillies 4 - 5 or as per taste; Haldi 1/2 tsp; salt as per taste; For the onion pakora:; Onion (sliced) 3 big; Green chillies 4 -5 or as per taste; Coriander seeds 1/2 tsp; Coriander leaves handfull; Haldi 1/2 tsp; Besan 2 -3 tsp; FOR THE TADKA; Rai 1 tsp; Garlic chopped 1 pod; Red chillies 4-5; Jeera 1 tsp; Hing a pinch; Curry leaves 10-15

ABOUT Dahi curry with pakora RECIPE

Basically it's a curd preparation that has a tangy flavour, it is topped with a spicy onion bhajiya.

Ingredients Serving: 4

For the curry:
Curd 1/2 kg
Besan 1/2 cup
Garlic 1 pod
Ginger 1/2 inch piece
Green chillies 4 - 5 or as per taste
Haldi 1/2 tsp
salt as per taste
For the onion pakora:
Onion (sliced) 3 big
Green chillies 4 -5 or as per taste
Coriander seeds 1/2 tsp
Coriander leaves handfull
Haldi 1/2 tsp
Besan 2 -3 tsp
FOR THE TADKA
Rai 1 tsp
Garlic chopped 1 pod
Red chillies 4-5
Jeera 1 tsp
Hing a pinch
Curry leaves 10-15

Instructions

For the curry, first grind the ginger, garlic and green chillies in a grinder to fine paste.
Take the curd in a big bowl and give it a nice whip so that there are no lumps.
Take the besan in a separate bowl and mix it with water to form a smooth paste without any lumps.
Now mix all the above mixtures together and add the haldi and salt. Add enough water, you can even add excess water. It tastes better with a little water. Keep this to boil.
For the pakoras, take all the ingredients together and mix it well. Add a bit of water if required.
Take oil in a kadhai and fry the pakoras till they are golden and crispy.
Check the curry for consistency, don't make it too thick. Add the pakoras and turn off the flame.
For the tadka:
Take oil in a pan, add rai, chopped garlic, red chillies, zeera, curry leaves and hing.
Pour this tadka over the curry.
Serve it a little warm with rice.

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