Punjabi Kadhi

Punjabi curry with spicy pakoras, make it delicious and yummy..!!

Ingredients

For pakoras

• Gram flour (besan)                         3/4 cup
• Onion ,finely chopped                    1 medium
• Fenugreek leaves (methi),chopped 1/2 cup
• Ginger,grated                                 1 inch piece
• Carom seeds (ajwain)                     1 teaspoon
• Red chilli powder                           1 teaspoon
• Salt                                                  to taste
• Oil                                                  to deep fry

For Kadhi

•Yogurt                                 1 cup
•Gram flour (besan)           1/4 cup
•Turmeric powder                 1 teaspoon
•Salt                                          to taste
•Oil                                          2 tablespoons
•Fenugreek seeds (methi dana)  1/2 teaspoon
•Cumin seeds                          1/2 teaspoon
•Dried red chillies,broken           2
•Black peppercorns                  6
•Onion ,chopped (optional)  1 medium
•Ginger,chopped                  1/2 inch piece
•Red chilli powder                   1 teaspoon


Method

Mix all the pakora ingredients, except oil, adding about half a cup of water. Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside.

For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water.
Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about 30min, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.