This Kadhi recipe is unique as it has coconut cream and jackfruit in it
For Pakoda
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1cup boiled Jackfruit (tightly packed)
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1cup besan (gram flour)
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½teaspoon red chilli powder
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½teaspoon carom seeds (ajwain)
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⅔ to ¾teaspoon salt or add as required
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¼cup water or add as required
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mustard oilor sunflower oil or any neutral oil – for shallow frying or deep frying
For Kadhi
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⅓ cup chopped onions or 1 small to medium onion
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1 tablespoon chopped ginger
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¾ to 1 tablespoon chopped garlic
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8 to 10 fenugreek seeds (methi seeds)
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2 green chillies – chopped or 1 teaspoon serrano peppers
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2 dry red chillies – broken and seeds removed
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1 teaspoon cumin seeds
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1 generous pinch asafoetida (hing)
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8 to 10 curry leaves or 1 sprig curry leaves
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2 tablespoons any neutral oil
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I can coconut milk
Making Pakora For Kadhi
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Take the gram flour in a bowl and add all the masalas then add 1 cup of boiled jackfruit.
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Mix everything well adding water making a thick batter. Make lemon-sized balls
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Heat oil for deep frying in a pan. Fry the pakoda till crisp and golden.
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Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed.
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Making Kadhi
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In another pan or kadai, heat oil, and add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their colour. Fry on a low flame, so that these spices do not get burnt.
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Add chopped onions. Stir and sauté for 3 minutes on low to medium-low heat.
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Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute.
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Now add curry leaves, and dry red chillies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.
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Then tomato, stir well, add a little bit of water and allow the tomato to be cooked fully.
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Once the tomato is cooked add coconut cream, Increase the flame to medium and bring the kadhi to a boil. Check salt add the pakodas and cook for a few seconds before switching off the stove.
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