Saturday, December 2, 2017

Punjabi Kadhi with Spinach Pakoda


Punjabi style kadhi with spinach pakora
Punjabi Kadhi with Spinach Pakoda


Kadhi is a curd based curry which tastes similar to mor kuzhambu in south Indian region. In mor kuzhambu, we add coconut paste along with curd. But the recipe of Kadhi is slightly different from mor kuzhambu which doesn't include coconut.

Punjabi style kadhi was in my to do list for a long time. When I happened to see a beautiful picture of Punjabi kadhi with spinach pakora in facebook posted by the owner Soniya of http://thebellyrulesthemind.net/ site, I decided to make it the next day itself. I followed her recipe and slightly made some changes according to my taste. A special thing about this recipe is, we don't have to deep fry the pakora, we just need to use appe pan which we use for making paniyaram, so this recipe uses very little oil. So its an absolute guilt free and a yummy kadhi recipe.

Adding spinach pakora to Kadhi is an excellent combination. Everyone in our home liked it so much. I haven't tasted the original kadhi anywhere, so I don't know whether the pakora has to be crispy or not after adding it to the kadhi. We at our home liked the soaked pakora version instead of crispier one. But in the site where I got the recipe, it was suggested to add the pakoras before serving for keeping it cripsy.

I used two varieties of spinach leaves : Palak and Dwarf copperleaf  (Ponnanganni keerai in tamil ) as both are available in my terrace garden. You can use any type of spinach varieties for making the spinach pakora.

Try out this Punjabi style kadhi recipe with spinach pakora at your home and share your feedback in the comments section below. I am 100% sure, you will definitely like the taste.


Ingredients (serves for 4)


For the kadhi:

gram flour / besan - 1/2 cup [ 1 cup size = 240 ml]
sour curd  / buttermilk - 2 cups
salt - as needed
coriander leaves - few
oil - 1 tablespoon
mustard seeds - 1 teaspoon
coriander seeds - 1/2 teaspoon
fenugreek seeds - 1/4 teaspoon
cumin seeds - 1/2 teaspoon
green chili - 2
turmeric powder - 1/2 teaspoon
red chili powder - 1/4 teaspoon
coriander powder - 1 teaspoon
asafoetida - a pinch
onion - 1 big size


For the spinach pakora: (makes around 15 - 20 pakoda )

spinach - 3 cups [ 1 cup size = 240 ml]
potato - 1 medium size
onion - 1 medium size
gram flour / besan - 1.5 cups [ 1 cup size = 240 ml ]
salt - as needed
green chili - 1
cumin seeds - 1 teaspoon
turmeric powder - 1/4 teaspoon
oil - 1 tablespoon 

Method:


  • wash and clean the spinach leaves and chop it
  • peel the skin off from the potato and grate it
  • chop 1 medium size onion and fine chop one green chili as well
  • combine together onion, green chili, grated potato, chopped spinach leaves, cumin seeds and 1.5 cups of gram flour
  • add in salt and turmeric powder
  • sprinkle some water and mix well. 
  • apply some water in your hands and make balls from the spinach - flour mixture. 
  • heat the appe pan and add few drops of oil
  • add in the spinach pakora balls in each cavity. 
  • cook covered in low flame and turn sides often for even cooking on both sides. 
  • cook till it gets cooked completely and the top layer becomes golden brown in color.
  • it will take around 8 - 10 mins to get completely cooked. 
  • once it gets cooked, transfer it to a plate
  • slit two green chilies and chop 1 big size onion. 
  • Now for the kadhi, mix together curd, coriander leaves and 1/2 cup of gram flour to a fine paste
  • add salt and 4 - 5 cups of water
  • heat 1 tablespoon of oil in a vessel and add mustard seeds, fenugreek seeds, coriander seeds and cumin seeds
  • once it splutters, add chopped onion and green chili 
  • saute till the onion becomes translucent
  • add turmeric powder, red chili powder and coriander powder. Mix well
  • add in the curd and flour mixture
  • cook covered in medium flame for 15 - 20 mins 
  • switch off the flame. 
  • If you want the pakodas to be soft, then add the pakoda in the gravy now itself
  • if you want the pakoda to be crispy, then add it before serving
  • serve with hot white rice. It also goes well with Idiyappam.


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