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Pithore Kadhi


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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.

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Serves 4.
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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
    1 review received for Pithore Kadhi
    1 FAVOURABLE REVIEW

    The most Helpful Favourable review

     Reviewed By
    Vinita_Raj, March 23, 2013

    Nice tangy kadhi with pithore.

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    Helpful reviews for this recipe
    Reviewed March 23, 2013 by Vinita_Raj

    Nice tangy kadhi with pithore.

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