Pithore Kadhi


by
Pithore Kadhi, a tangy curd kadhi served with pakoda like "pithore" made from besan.

5/5 stars  100% LIKED IT
2 REVIEWS ALL GOOD
Added to 92 cookbooks
This recipe has been viewed 17863 times
  

This kadhi is similar to a pakoda kadhi except that these pakoda like "pithore" are made differently. The kadhi is tangy because it uses sour curds instead of fresh curds. The Rajasthanis have acquired a taste for sour curds but not many of us can appreciate such a sharp kadhi. You can use fresh curds in place of sour curds.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 4.
Show me for servings


Ingredients

Method

    For the kadhi

    1. Combine the curds, gram flour, turmeric powder and salt in a bowl and whisk well. Add 2 cups of water and mix well.
    2. Heat the ghee in a pan and add the fenugreek seeds, cumin seeds, mustard seeds, green chillies and curry leaves.
    3. When the seeds crackle, add the curd-gram flour mixture and mix well.
    4. Bring the kadhi to a boil stirring continuously. Simmer for 2 to 3 minutes. Keep aside.

    For the pithore

    1. Combine the gram flour, turmeric powder, chilli powder, curds, salt and ¾ cup of water in a bowl and whisk well.
    2. Heat the ghee in a non-stick pan and add the mustard seeds.
    3. When the seeds crackle, add the gram flour mixture and sauté for 5 to 6 minutes over a high flame, while stirring continuously till the mixture leaves the sides of the pan.
    4. Pour the mixture on a flat plate (thali) of 150 mm. (6") in diameter and allow it to set. Cool completely.
    5. Cut the pithore into small 25 mm. (1") squares.
    6. Deep fry the squares in hot oil till they are golden brown. Drain on absorbent paper. Keep aside.

    How to procced

    1. Add the deep-fried pithore to the hot kadhi and serve hot with with bajra roti or gatte ka pulao.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Chatpata Chutneys Add Zing to a Meal

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email

    REGISTER NOW If you are a new user.
    Or Sign In here, if you are an existing member.

    Login Name
    Password

    Forgot Login / Passowrd?Click here

    If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

    Your Rating


    Are you sure you want to delete this review ?

    Click OK to sign out from tarladalal.
    For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

     on 16 Oct 14 04:38 PM


    These pithore's are much tastier than i thought it would be. Also the kadhi, which is sour and tangy in taste.. Pithore and kadhi togather makes a super combo ...
     on 23 Mar 13 02:36 PM


    Nice tangy kadhi with pithore.