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1. Whisk the sour yogurt, besan for kadhi, turmeric, 1 tsp of the salt and a splash of the water for kadhi until completely smooth with no lumps, then whisk in the remaining water for kadhi.
1.5 cup Plain whole-milk yogurt, sour,
4 tbsp Besan (gram flour) for kadhi,
4 cup Water for kadhi,
1 tsp Turmeric powder,
1 tsp Salt
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2. Pour into a heavy pot and bring to a boil over medium-high heat, stirring constantly so it does not curdle. Reduce to a low simmer and cook partly covered for 30 minutes, stirring every few minutes, until thickened slightly and the raw besan taste disappears.
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3. While the kadhi simmers, combine the besan for pakoras, the remaining salt, red chili powder, ground coriander, ajwain, green chilies and onions. Add the water for pakora batter gradually, mixing until a thick batter coats the onions (add just enough water; onions will release moisture).
1 tsp Salt,
1 cup Besan (gram flour) for pakoras,
0.5 cup Water for pakora batter,
2 pieces Onions, thinly sliced,
2 pieces Green chilies, finely chopped,
0.5 tsp Ajwain (carom seeds),
1 tsp Red chili powder,
1 tsp Ground coriander
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4. Heat the neutral oil in a deep pan to 175°C (350°F). Drop in small spoonfuls of batter and fry in batches for 4-5 minutes, turning, until deep golden and crisp. Drain on paper towels.
2 cup Neutral oil for deep frying
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5. Rinse the basmati rice until the water runs clear. Combine with the water for rice in a small pot, bring to a boil, cover, reduce to the lowest heat and cook 12 minutes. Rest covered for 5 minutes, then fluff.
0.5 cup Basmati rice, uncooked,
1 cup Water for rice
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6. Heat the ghee in a small pan over medium heat until shimmering. Add cumin seeds, mustard seeds, fenugreek seeds and dried red chilies; cook 20-30 seconds until they crackle. Add asafoetida, then sliced garlic and grated ginger and cook 30 seconds until fragrant and lightly golden.
3 tbsp Ghee,
1 tsp Cumin seeds,
0.5 tsp Mustard seeds,
0.2 tsp Fenugreek seeds,
3 pieces Dried red chilies,
1 pinch Asafoetida (hing),
4 clove Garlic,
1 tbsp Fresh ginger, grated
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7. Remove the pan from the heat, stir in the Kashmiri chili powder for 5 seconds to bloom, then immediately pour the sizzling tadka into the simmering kadhi. Stir in the garam masala.
1 tsp Kashmiri chili powder,
0.5 tsp Garam masala
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8. Add most of the pakoras to the kadhi and simmer 3-5 minutes to soften slightly. Serve hot over a modest portion of steamed rice, topped with the remaining crisp pakoras and fresh cilantro.
2 tbsp Fresh cilantro, chopped (garnish)
By mansi
