Methi Pakoda Kadhi

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The perfect dish to serve for a Holiday lunch. Fenugreek dumplings are deep fried and dunked for a few seconds in milk and then immersed in the curd kadhi. This process of soaking the fenugreek dumplings in milk makes them softer and more succulent and reduces the sharpness of the curd based kadhi.

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Preparation Time:    Cooking Time:     Serves 4.
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For the methi pakodas
1/2 cup fenugreek (methi) leaves
1/4 cup curds (dahi), beaten
3/4 cup besan (Bengal gram flour)
a pinch of baking soda
salt to taste

For the kadhi
1 cup curds (dahi)
2 tbsp besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
5 curry leaves (kadi patta)
1/3 cup onions, sliced
2 cloves of garlic (lehsun), finely chopped
1/4 tsp turmeric powder (haldi)
1 tbsp oil
salt to taste

Other ingredients
3/4 cup milk
oil for deep-frying


    For the methi pakodas

    1. Combine all the ingredients and mix into a thick batter, using a little water.
    2. Deep fry spoonfuls of the batter in hot oil, till they are golden brown in colour.
    3. Drain on absorbent paper.

    For the kadhi

    1. Mix the curds and gram flour in a bowl, add 1 cup of water and whisk well till no lumps remain. Keep aside.
    2. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onions and garlic and sauté for 4 to 5 minutes.
    3. Add the curds and gram flour mixture, turmeric powder and salt and bring to a boil over a slow flame.

    How to proceed

    1. Soak the pakoras in the milk for a few seconds. Drain and add to hot kadhi.
    2. Bring to a boil and serve immediately.

    RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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     on 29 Dec 11 08:11 PM

    Love this kadhi recipe. I make it over and over again and nobody is tired of it. Very easy to make and very tasty. Thank you Ms.Dalal for giving us this wonderful recipe.