Kadi pakoda

This Punjabi dish was part of my tiffin box for a Monday lunch and actually was the first time I am trying Kadi. Every time I make a North Indian dish, I am a bit nervous because I don't have even the experience of tasting of those traditional ones and the judges having their acquired tastes on these dishes, I have to be very careful.

Anyway my first trial wasn't disappointing. The crew liked it, with one feedback, that it is little different than the authentic Punjabi kadi, but as you know kadi is made in all parts of India with a difference based of each place's spices. Even Kerala has a similar version, our own Mooru curry or Pulisery resembles the Kadi in most of the things.

So the kadi I prepared was with pakoras, which is made from palak. What else we need right, on a rainy day than hot chai and pakora. Palak is yet another favorite of mine, you know because it is healthy, low calorie food and I make lot of sabzis with it , also chop, puree it and add to my rotis. So right to the recipe now.

Ingredients:

Kadi

Besan - 2 tbsp
Curd - 1 cup
Sliced onion - medium
Ginger - 1 inch chopped
Garlic - 5 pods chopped
Turmeric powder - 1/2 tsp
Chilly powder- 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Water - 3 cups

Initial seasoning

Oil for seasoning
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Hing - 1/4 tsp
Red chilly - 2 -3 broken

Pakoda
Spinach chopped - 1 cup
Besan - 1/4 cup
Salt to taste
Cumin seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Coriander seeds - 1/4 tsp
Water to make a thick batter

Oil for frying pakoda

Seasoning

Ghee - 1 tbsp
Coriander seeds - 1 tsp crushed

Cumin seeds - 1/2 tsp

Chilly powder - 1/2 tsp

Method:

Combine all ingredients of kadi except water and mix until curd and besan has no lumps. Then add water and mix well.

Pour oil and saute the items for initial seasonings. Now pour the kadi water mix and cook. First 5 mins in medium high and then reduce to low heat and cook covered for 30 mins. This step is so important that it brings the taste of besan and curd getting well cooked together.

In a bowl mix together ingredients for pakoda except oil.
In another pan, pour enough oil for deep frying the pakoda. Once oil is hot enough, dip small portions of pakoda batter to it. Reduce heat and cook till golden brown. Drain to paper towels and keep aside until kadi is ready.

Once kadi is cooked well, add the pakodas. Make sure Pakodas are added at the time of serving, otherwise can go soggy.
Next step is final seasoning with desi ghee, which is another important step in kadi making. When Ghee is hot add coriander seeds, cumin seeds and chilly powder to it and switch off the flame. Pour over hot kadi, and serve.