Kadhi (Coconut curry) pakora

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Curry pakoda is a delicay made using dahi,as I am a non dahi eater,i have invented this recipe for satisfying my taste buds,here dahi is replaced by coconut milk with dash of tamarind to give sourness of dahi.

Ingredients:

For Pakora:

1/4 cup besan (Bengal gram flour)

1/2 tsp chilli powder

1/2 tsp Dhana Jeera powder

a pinch of soda bi-carbonate

2 tbsp Coriander leaves finely chopped

salt to taste

oil for deep-frying

For the kadhi :

2 cup thick Coconut milk

2 tbsp besan (Bengal gram flour)

1 tsp Rai

1 tsp Jeera

1/2 tsp Methi seeds

a pinch of asafoetida (hing)

5 curry leaves (kadi patta)

1 tsp Ginger Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp turmeric powder (haldi)

1/2 tsp Red Chilli powder

2 tsp diluted tamarind pulp

1 tbsp Ghee

salt to taste

Method:

For the Pakoras:

Mix the chopped coriander leaves, besan, chilli powder,dhana jeera powder, soda bi-carb and salt with enough water in a bowl to make a soft dough.

Divide into 8 equal portions and shape into even-sized rounds.

Heat the oil in a kadai and deep-fry the pakodas over a medium flame till they are golden brown.

Remove and drain on absorbent paper. Keep aside.

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For the kadhi :
In a bowl mix together coconut milk and besan till smooth and free of lumps,in this add dhana jeera powder,ginger garlic paste,turmeric powder,chilli powder and salt.Mix well and keep aside.

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In another pan heat ghee add  mustard seeds . When they crackle, add  jeera, asafoetida, methi seeds and  curry leaves.

Add the coconut milk and besan mixture and bring to a boil whilst stirring continuously.

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Let it simmer for a minute,now add tamarind pulp and mix well.

How to proceed
Just before serving, add the pakoras to the hot kadhi and simmer for 4 to 5 minutes.

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Serve hot with rice.

Happy Cooking !!!

Sameera

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