Pakori Kadhi , the name suggests for itself what is it and how it would taste like. Kadhi Pakoda is a delicious curry (a specialty to North India), made out of curd and pakodas made from chick pea flour. There are a wide variety of Kadhis that you will find as you move from the northern part to the southern part of India. The reason why we have called Kadhi pakora,a specialty to Northern India is because the kadhi in the northern part is the only one that uses pakodas in it. Northen states of punjab and delhi have their own version of pakori kadhis. Similarly, Rajasthan has its own version and style of cooking pakori kadhi. Hence it is called Pakori kadhi in Rajasthan and not kadhi Pakodi unlike in other northern indian states to give it a unique resemblence.




Ingredients:
100 gms Mung Dal
1 1/2 tsp Salt
200 gms Curd
1 tsp Red chilly powder
2 Red chilly (sabut and dry)
1 tsp Dhaniya
3 - 4 Curry Leaves
1 pinch Haldi (turmeric powder)
1 pinch Soda
2 cup Oil for frying pakories
1 pinch Hing (asafoetida)
1/2 tsp Mustard seeds (motti)
2 tbsp Oil (for tadka) .





Method:

1. Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.
2. Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.
3. Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.
4. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta (curry leaves).
5. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
6. Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.

Preparation Time: 1 hour and 20 mins

Cooking Time: 1 hour

Serves: 4 persons

Shelflife: Best fresh.

Serving suggestion: Serve hot with Roti or jeera rice.

Note: After adding the pakoris, dont stir the curry often also do take care to stir it as softly as possible to avoid breaking of pakoris int he curry. Also avoid re-cooking the pakori kadhi to avoid loosing its taste and letting the pakoris to get mixed with curry in pieces.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.