Thursday, Dec 20 2007

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Pakodi

Ingredients

For pakodis:

1/2 cup gramflour
1/2 tsp. red chilli powder
salt to taste
2 pinches asafoetida

For kadhi:

3 cups sour buttermilk
1 1/2 tbsp. gramflour
1 stalk curry leaves
3 green chillies
1/2 tbsp. coriander chopped
1/4 tsp. turmeric powder
1/2 tsp. red chilli powder
1/4 tsp. dhania (coriander seed) powder
1/2 tsp. each cumin and mustard seeds
3 pinches asafoetida
1 papad broken into 1"squares
1 tbsp. ghee

Method

For pakodis:

1. Mix ingredients, add some water and make a thick batter.
2. Put plenty of water (1/2 litre) to boil.
3. Pick up some batter on cupped fingers.
4. Drop big droplets of batter into the boiling water.
5. Repeat for remaing batter.
6. Allow to boil till cooked (15-20 minutes). Keep aside.

For kadhi:

1. Mix salt, chilli powder, turmeric, dhania powder in some water to make a thin paste.
2. Heat ghee in a saucepan, add seeds, asafoetida, allow to splutter.
3. Add curry leaves, chillies, stir, add masala paste.
4. Allow to simmer for 2-3 minutes.
5. With a tbsp. lift the oil that floats on top, keep aside.
6. Add pakodis with water. Bring to a boil.
7. Mix flour into buttermilk till no lumps are left.
8. Add and stir continuously till boil is reached.
9. Simmer on low for 10 minutes.
10. Add coriander, papad (separated), and the oil kept aside.
11. Stir gently, bring back to boil and cook for 1 or 2 minutes.
12. Serve hot with rice, parathas, etc.

Making time: Pakodis-30 minutes, Kadhi-20 minutes
Makes: 4 servings

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