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.
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.
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.
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.
Serve hot with rice.
Happy Cooking !!!
Sameera
