Kadhi Pakoda (Bihari Kadhi)
This recipe was contributed by P.V. Narayanamoorthy.
This reipe is also known as Kadhi-Badi.
Ingredients
For the kadhi
- 1 cup vegan curd, made sour with a piece of raw mango ground and added to it (or 1 tsp amchur)
- 1 tbsp besan/chickpea flour
- 1 tbsp ginger-garlic paste
- 1 tsp black pepper powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1-2 split green chilies
- coriander leaves to garnish
- salt to taste
For the badi
- 1 cup besan/chickpea flour
- 1 tsp carom (ajwain) seeds
- 1/2 tsp onion (kalonji) seeds
- 1 tsp turmeric powder
- 1 medium onion, chopped
- salt to taste
To temper
- 1 tsp cumin seeds
- 2-3 whole dry red chilies
- 1 sprig curry leaves
Method
Mix all the ingredients for the badi with a little water to make a thick paste. Keep aside for 15 minutes. Make small balls of the badi dough and steam for 10 minutes
Then bake these balls in a preheated oven at 200 degrees C for about 10 minutes (this stage is only to brown the balls, so please keep checking – otherwise, the balls may be burnt).
For the kadhi, mix the curd, besan, salt and spices in 2 cups of water. Beat for 5 minutes to achieve a smooth, lump less mixture. Add more water if you prefer a thin gravy.
In a kadai, roast cumin seeds till they splutter. Add whole red chilies and sauté till you get a nice aroma. Add curry leaves. Now add the kadhi mix and split green chilies.
Let this mixture cook on a low flame for 15 minutes. Add the balls to the simmering kadhi gravy and simmer for 5 minutes more. Turn off the flame and garnish with coriander leaves. Serve with red, brown or black millet rice. Enjoy.
Serves 4-5