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Kadhi Chawal
Prep Time: 30 mins
Cook Time: 35 mins
Servings: 4
Ingredients for Kadhi:
• 1½ cups curd
• 2 tbsp besan
• ½ cup water
• ½ tsp turmeric powder
• 1/4 tsp fenugreek seed
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1-2 green chillies, slit
• Salt to taste
Ingredients for Pakoda:
• ½ cup gram flour
• 1 tsp chilli powder
• ½ tsp baking soda
• 1 onion finely chopped
• 1 tsp green chilli, chopped
• 2 tbsp coriander, finely chopped
• Salt to taste
• Oil for brushing
For tadka:
• 2 tbsp ghee
• ½ tsp hing
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 2 dried whole red chilli
• Boiled rice accompaniment
Preparation:
For Pakodas:
1. Take a mixing bowl; add gram flour, chili powder, salt, baking soda, onions, green chili paste and coriander leaves.
2. Add water only to make the pakoda into sticky dough. Add 2 tsp oil in the pakoda mixture arrange the pakoda portions approx 1 tsp on the greased baking plate and bake the pakodas in pre heated microwave oven on convection mode for 18 mins at 180°C.
For Kadhi:
1. Take a bowl, whisk curd with besan and water.
2. Add red chili powder, turmeric and salt.
3. In a bowl add fenugreek seeds, hing & oil. Heat this mixture for 3 mins at 100% micro power level. Now add green chili, ginger paste & garlic paste. Continue cooking for further 3 mins at 100% micro power level. Stir well and add the curd mixture, stir continuously to avoid lumps.
4. Now cook the kadhi mixture till it thickens, at 60% micro power level for 6 mins. We can adjust consistency of kadhi using water.
5. Before serving transfer the kadhi with pakodas to a dish.
For the final tempering:
1. Heat ghee in microwave safe glass bowl at 100% micro power level for 4 mins, add hing, mustard seeds, cumin seeds, red chilly whole. Cook for 1 min at 100% micro power level. Now pour the tadka over kadhi in the serving dish.
2. Serve with boiled rice.
