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
| Ingredient | Quantity |
|---|---|
| Chickpea flour/Besan/kadalamaavu | 3/4 cup |
| Red chilly powder/milagai podi | 1/2 tsp |
| Baking soda | a pinch |
| Water | as needed |
| Oil | to fry |
For the Gravy
| Ingredient | Quantity |
|---|---|
| Onion(chopped) | 1(medium size) |
| Tomato(chopped) | 1(medium size) |
| Green chilly/pachamilagai | 2-3 |
| Red chilly powder/milagai podi | 1/2 tsp |
| Coriander powder/dhaniya podi | 1/2 tsp |
| Turmeric powder/manjal podi | 1/4 tsp |
| Salt | 1 tsp |
| Coriander leaves | 1 tbs(chopped) |
| Oil | 1 tbs |
| Cumin seeds/jeeragam | 1/2 tsp |
For the kadi batter
| Ingredient | Quantity |
|---|---|
| Chickpea flour/Besan/kadalamaavu | 2 tbs |
| Red chilly powder/milagai podi | 1/4 tsp |
| Turmeric powder/manjal podi | a pinch |
| Water | 1-11/2 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.
- 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.
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