Skip to main content

Pakoda Kadi - Chhatisgargh Special


Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital.

Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community.

Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal.

Today's recipe is also one such delicious kadi recipe tried from here.This kadi came out so delicious and perfect with rice.Here goes the recipe.....................


Basic Information

Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 2-3


Ingredients

For the Pakoda

IngredientQuantity
Chickpea flour/Besan/kadalamaavu3/4 cup
Red chilly powder/milagai podi1/2 tsp
Baking sodaa pinch
Wateras needed
Oilto fry

For the Gravy
IngredientQuantity
Onion(chopped)1(medium size)
Tomato(chopped)1(medium size)
Green chilly/pachamilagai2-3
Red chilly powder/milagai podi1/2 tsp
Coriander powder/dhaniya podi1/2 tsp
Turmeric powder/manjal podi1/4 tsp
Salt1 tsp
Coriander leaves1 tbs(chopped)
Oil1 tbs
Cumin seeds/jeeragam1/2 tsp

For the kadi batter

IngredientQuantity
Chickpea flour/Besan/kadalamaavu2 tbs
Red chilly powder/milagai podi1/4 tsp
Turmeric powder/manjal podia pinch
Water1-11/2 cups
Yogurt/thayir(whisked)1 1/4 cups


Method

Mix the given ingredients for pakoda in a bowl and slowly add the water.Make a batter out of it which should be slightly thinner(like dosa batter).
Heat a pan with oil and drop the batter into the hot oil and deep fry it till it becomes golden.


Remove it from the oil and drain it on a paper towel.
Mix the given ingredients for the kadi batter in a bowl and keep it aside.


Heat a pan with oil,crackle the cumin seeds,add in the onion and green chilly,saute it until transparent.Then goes in the chopped tomato,cook it till mushy.Add in the spice powders and give it a mix.


Now add in the yogurt mixture and let boil for 5 minutes,now add the fried pakodas and let it simmer for another 5 minutes.Finally sprinkle the chopped coriander leaves and put off the flame.Let it stand for 10-15 minutes to get the pakoda soaked well.


Serve it with rice.


Enjoy...........................................................


  • The batter for the pakoda should be slightly thinner like dosa batter.Initially it is crispy but after soaking in the gravy it becomes soft.
  • Here I used slightly sour yogurt to get a nice tangy taste.
  • If the yogurt is too thick add little more water to adjust the consistency.







Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more