Kadhi Pakora with coconut rice and Fried Fish or prawns masala is an amazing lunch combo. It's a hit all over kokan. Kadhi is a simple gravy made from curd and chickpea flour and then made thin with coconut milk followed by curry leaves and mustard
seeds tempering which gives amazing tempting aroma to the dish. Kadhi is usually served with coconut rice but you can have it with plain rice as well. The pakoras served with Kadhi are called "goad bhajji" as they are mild in taste and made fluffy and somewhat soft than the usual pakoras so that they can absorb kadhi.
Ingredients:
For Kadhi:
1 cup thick curd
2 tablespoons chickpea flour (besan)
1 green chili
1 teaspoon cumin seeds
2-3 garlic cloves
A pinch of turmeric powder
Salt as per taste
1cup thick coconut milk
1 cup thin coconut milk
1 cup water
For tempering:
8-10 curry leaves
1 dried red chili
1/2 teaspoon mustard seeds
1 tablespoon cooking oil
For Pakoras:
2 large onions
1/3 cup chickpea flour (besan)
1 tablespoon chopped coriander leaves
1/4th teaspoon red chili powder
Salt as per taste
A pinch of baking soda (absolutely optional, I avoid this thing)
Oil for deep frying
Method:
1. Make paste of green chili, cumin seeds and garlic using just a little water.
2.Take a cooking pot add curd and masala paste, salt and turmeric powder. Slowly mix in the besan taking care no lumps are formed then add water to make it thin and then cook with continous stirring till it form thick custard like texture. After it cools down a bit add coconut milk. First ad thick milk and stir well then adjust consistency as per your liking with thin milk. Bring the kadhi to boil and then remove from stove.
3. Heat oil in tadka pan and add all the ingredients for tempering. Heat them till a bit smoky and a nice aroma arises and then give tadka to prepared kadhi and cover it immediately. TaDa! Your kadhi is ready!
Now proceed with pakoras.
4. Peel, wash and finely slice the onions and take into a mixing bowl. Add all the ingredients for pakoras and mix well. Add a little water to make mixture light.
5. Now heat oil in deep frying pan and deep fry the pakoras till nice golden in colour.
6. While serving, dip a few pakoras in kadhi and serve the rest dry. Serve kadhi Pakora with coconut rice and fried or masala fish or prawns masala.
seeds tempering which gives amazing tempting aroma to the dish. Kadhi is usually served with coconut rice but you can have it with plain rice as well. The pakoras served with Kadhi are called "goad bhajji" as they are mild in taste and made fluffy and somewhat soft than the usual pakoras so that they can absorb kadhi.
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| Kadhi, Pakora and Fried Fish served with Coconut Rice. |
For Kadhi:
1 cup thick curd
2 tablespoons chickpea flour (besan)
1 green chili
1 teaspoon cumin seeds
2-3 garlic cloves
A pinch of turmeric powder
Salt as per taste
1cup thick coconut milk
1 cup thin coconut milk
1 cup water
For tempering:
8-10 curry leaves
1 dried red chili
1/2 teaspoon mustard seeds
1 tablespoon cooking oil
For Pakoras:
2 large onions
1/3 cup chickpea flour (besan)
1 tablespoon chopped coriander leaves
1/4th teaspoon red chili powder
Salt as per taste
A pinch of baking soda (absolutely optional, I avoid this thing)
Oil for deep frying
Method:
1. Make paste of green chili, cumin seeds and garlic using just a little water.
2.Take a cooking pot add curd and masala paste, salt and turmeric powder. Slowly mix in the besan taking care no lumps are formed then add water to make it thin and then cook with continous stirring till it form thick custard like texture. After it cools down a bit add coconut milk. First ad thick milk and stir well then adjust consistency as per your liking with thin milk. Bring the kadhi to boil and then remove from stove.
3. Heat oil in tadka pan and add all the ingredients for tempering. Heat them till a bit smoky and a nice aroma arises and then give tadka to prepared kadhi and cover it immediately. TaDa! Your kadhi is ready!
Now proceed with pakoras.
4. Peel, wash and finely slice the onions and take into a mixing bowl. Add all the ingredients for pakoras and mix well. Add a little water to make mixture light.
5. Now heat oil in deep frying pan and deep fry the pakoras till nice golden in colour.
6. While serving, dip a few pakoras in kadhi and serve the rest dry. Serve kadhi Pakora with coconut rice and fried or masala fish or prawns masala.
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