Easy Dahi Kadhi with Fresh Coriander Leaves Pakora Recipe

Our Simple Sankranti Lunch
Our Simple Sankranti Lunch

On Sankranthi this year, I was an incarnation of a sloth bear. I usually like to celebrate the festival because it teaches us to be thankful and grateful to the earth for its produce, the farmer who tills the land and the animals who work with the farmer. I am an spoilt urban brat, but as I grow older, I am beginning to appreciate these things.

Anyway, back to the oscillation between being grateful and a sloth, I settled to being a grateful slothful person. Veering towards ordering in some biryani for lunch, I had a sudden need to not waste the day and mark its significance. I quickly washed the rice and moon dal and put the cooker on to take care of the pongal. And debated if it was too lame to serve it with pickle and ghee. I baulked myself!

So a quick yogurt based kadhi it was going to be, sassed up with bhajiyas. Those of you who (still) read this blog, or know anything at all about me will know how far I run away from deep frying. There are only those times when I am guilted into filling a frying pan with oil, or feeling particularly indulgent that I actually get down to doing something that involves more than a few teaspoons of oil. Back to the bhajiyas / pakoras /fritters. Call them whatever you want. Dumplings spiced and fried before being added to the yogurt curry takes it up several notches and is a favourite way to eat pongal and or khichdi.

I brought out my appam chatti, the special little vessel that is similar to an Aebleskiver pan and is used to make paniyarams both sweet and savoury. I’ve used it to make vadas for my very popular Cheater’s Dahi Vada and kofta’s for the Creamy kofta curry recipe here.

The result was a kadhi with all the taste of the real deal, yet none of the deep frying! Win in my opinion!

Dahi ki Kadhi with Coriander Pakoras
Dahi ki Kadhi with Coriander Pakoras

Dahi Kadhi with Pakoras (non deep fried)

(Serves 3 as a side dish, Time taken: 10 minutes prep time, 20 minutes of cooking time)

The (non fried) pakoras
The (non fried) pakoras

For the (non deep fried pakoras – Makes about 20)

Besan / ChickpeaFlour – 1 cup

Coriander Leaves (washed and stems removed) – 1 cup loosely packed

Onion, finely sliced – 1 medium 

Ajwain / Carom Seeds – 1/2 teaspoon 

Asafetida – a pinch 

Salt to taste

Red Chilli Powder – 1/2 teaspoon

Baking Soda – a pinch

Water as required to make a batter

Mix together all the ingredients listed and make a batter that is thick enough to coat the back of a spoon. It should be like dosa / pancake batter.

Heat the appam chatti and add a few drops to each indent. When hot enough, drop the batter into the indents to fill 2/3 of it, using a spoon.

Allow to cook on medium heat for a couple of minutes or till the edges turn golden. Drizzle a few drops of oil around each pakora, using a blunt knife, ease them around the corner and flip over.

Cook for another couple of minutes, till done. Poke the centre with a toothpick to check that it has cooked through. Remove onto a plate. Repeat till all the batter has been used up.

These pakoras can be served as is or used in the kadhi.

For the Kadhi:

Yogurt, whisked smoothly – 1 Cup 

Chickpea / Gram Flour (Besan) – 3 tablespoons

Grated fresh Ginger – 1/2 teaspoon 

Salt to taste

A pinch of Turmeric powder

Red Chilli Powder – 1/2 teaspoon 

Asafetida / hing – a pinch

Whole Cumin – 1 teaspoon  

Dried Red Chillies – 

A few curry leaves and a sprig of fresh coriander leaves

Ghee / Vegetable oil – 1 tablespoon

In a bowl large enough for 4 cups of water, add the yogurt and 11/2 cup water, besan flour, grated ginger, asafetida, turmeric and red chilli powders and half the salt.

Using a whisk, whisk everything together to ensure there are no lumps in the mixture.

In a kadai, pour this yogurt mix, and gently cook, stirring often, till it comes to a gentle boil. Cook for about 6-7 minutes on the lowest heat possible. The stirring ensures the heat is evenly distributed and the gram flour cooks through without clumping up.

Taste to check that the rawness of the gram flour has disappeared. Simmer for a minute and turn off the flame & add the fresh coriander leaves to it. Set aside and add the pakoras.

Heat the ghee / vegetable oil in the tempering pan. When hot enough, add the cumin and wait for it to turn dark, put in the curry leaves and dried red chillies. Take off the heat and all this to the kadhi. Serve hot with Pongal or even plain steamed rice or rotis.

One Comment Add yours

  1. Sabyasachi says:

    A very nice blog. I do enjoy reading the recipes here.

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