Dont get me wrong I love my kadhi pakoras. However of late I have started eliminating the pakoras for health reasons. With curd always at hand this is another easy meal which goes well with rice.
Moreover kadhi evokes childhood memories of the prasad in the Pranami Mandir, steaming hot sal leaf plates of kadhi, rice and aloo ko achar. The Pranami faith having evolved in Gujarat brought along Gujarati dishes as prasad and kadhi slowly creeped into the daily menus of most of the Pranami households in our town.
WE NEED
1. 1/2 litre curd
2. 250 ml water to dilute the curd (I use buttermilk for a richer flavour)
3. Ginger 1" piece ground to paste
4. Garlic 3 cloves ground to paste
5. 4 green chillies (the amount may be varied according to the amount of heat you prefer) ground to paste
6. Asafoetida/ Hing 1 pinch
7. Turmeric powder 1/2 tsp
8. Coriander/dhania seeds 1/2 tsp
9. Fenugreek/ Methi seeds 1/2 tsp
10. 2 dry red chillies
11. Gram flour/ Besan 3 tbs
12. Oil 1 tbs
LETS GET GOING
1. Dry roast the besan till it emits a nice aroma.
2. Blend the roasted besan with the curd, turmeric and water/buttermilk
3. Grind the green chillies, garlic and ginger to a paste.
4. Heat oil in a pan, add the asafoetida, salt, dry red chillies and sputter the seed spices (coriander and fenugreek). Add the ground masala and cook for five minutes.
5. Add the blended besan curd mix and bring to a boil.
1 comment:
I just discovered your blog in the midst of a spicy withdrawal. I went to a women's college and there were more nepali girls than white ones. My first roommate was Napali and I got sucked into the culture and ohhhh the food!! I'm also vegetarian so it's been tricky to find a lot of great recipes to make. I'm THRILLED to find you!! :D I can't wait to try these out and I hope to see more from you, soon!
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