Delectable Pakoda Kadhi


Mum’s Pakoda Kadhi was just mouth-watering!

Try it out if you cannot resist!

Pakoda KadhiPhoto Courtesy: Mujahid Khaleel

Pakoda Kadhi
Photo Courtesy: Mujahid Khaleel

Ingredients

For pakoda
  • Gram flour/ besan – 1 cup
  • Green chillies chopped – 3
  • Jeers / cumin seeds – 1 tsp
  • Rice flour – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Onion thinly sliced – 1 medium
  • Coriander leaves
  • Salt as required
For kadhi
  • Sour yogurt – 2 cups
  • Gram flour / besan – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds- 3/4 tsp
  • Methi seeds – 5-6
  • Oil- 1-2 tbsp
Method 
  • For the pakoda, mix all the ingredients with enough water
  • It should of dropping consistency
  • Heat oil in a kadai, make pakodas by dropping the mixture little by little and fry till golden brown
  • Drain and keep aside. For the kadhi, mix yogurt, besan and all the powders and whisk well
  • Heat 1-2 tbsp of oil in another kadai, add mustard seeds , methi seeds,  and ginger garlic paste
  • Sauté for a minute. Add curry leaves and then the yogurt mixture
  • Cook for sometime until it thickens Stirring continuously
  • Add the pakodas and serve hot with rice.
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Masala Vada


Mom would make this mouth watering vadas with tea in the evenings or she would serve this with dal and green leaves curry ( Kathli dal) for lunch.
Masala VadaPhoto Courtesy: Mujahid Khaleel

Masala Vada
Photo Courtesy: Mujahid Khaleel

Ingredients 

  • Chana dal – 1 cup
  • Dill leaves – 1 cup
  • Green chillies – 5
  • Ginger – 1 inch piece
  • Onion- 1 medium sized
  • Curry leaves – 7-8
  • Coriander leaves
  • Salt as required
Method
Soak Chana for about 3 hours
Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal
Heat oil in a kadai and deep fry
Serve hot.