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Buttermilk Curry Soup (Kadi Pakora)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4615177
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Pakora
- 1 cup besan (chickpea flour)
- Water
- Salt
- Turmeric powder
- Vegetable oil
Curry
- 2 glasses cultured buttermilk
- 1 tbsp besan
- Turmeric powder
- 1 pinch of asafoetida
- Salt
- Black mustard seeds
- 1 clove garlic, minced
- ¼-inch piece of ginger root, peeled and minced
- 4–5 kadi patta (curry leaves)
- 1 small onion, finely chopped
Directions
Pakora
- Mix besan with water, salt, and turmeric powder until you get a thick batter.
- Heat oil in big pan.
- Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy.
- Fry until the pakoras are golden, then remove them from the oil.
Curry
- Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free.
- Heat a little oil in a pan. Add mustard seeds, garlic, ginger, curry leaves, and onion, then fry it until slightly reddish in color.
- Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling.
- Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame.
- Serve hot with rice or roti.
Notes
If you want to make it more spicy, put garam masala and chilli powder in both the pakora and the curry.