Zainab Khanam
For Kadhi – 1 cup yogurt (curd) – 2 tbsp gram flour (besan) – 1/2 tsp turmeric powder – 1 tsp red chili powder, mustard seeds – 1/2 tsp fenugreek seeds – 1 tbsp ginger-garlic paste – Salt to taste For Pakoras – 1 cup gram flour (besan) – 1 chopped onion – 1/2 tsp cumin seeds – A pinch of baking soda
– Whisk yogurt and gram flour together until smooth. – Add turmeric, chili powder, and water. Mix well.
1. Heat oil in a pan, add mustard and fenugreek seeds. 2. Add ginger-garlic paste and sauté until aromatic. 3. Pour in the yogurt mixture and simmer on low heat, stirring continuously to avoid curdling.
– Mix gram flour, onion, cumin, and baking soda with water to form a thick batter. – Deep-fry small portions of the batter until golden brown.
1. Add the pakoras to the simmering kadhi. 2. Cook for 5-7 minutes for the flavors to meld.
Pair the kadhi with freshly steamed rice and enjoy a wholesome, flavorful meal!