Thursday, 17 November 2011

No Pakori Kadhi



3 cups dahi/yogurt made into buttermilk (consistency should be moderately thick)/ 1 liter buttermilk
3 tbsp gram flour/besan
150 gm green onions-chopped
2 tsp garlic paste
2 green chilies
1 whole dried red chili
2 tbsp coriander
salt to taste
2 tbsp oil
1/2 tsp turmeric
1/3 tsp jeera/cumin seeds
1/3 tsp mustard seeds
a pinch of asafoetida'1/2 tsp fenugreek seeds

1. Mix the besan with the buttermilk, so that there are no lumps.
2. Add the salt and turmeric and keep aside.
3. Heat oil, add the cumin, mustard and fenugreek seeds and when they pop, add the asafoetida and the green onion. Saute for 2-3 minutes- Do not let the onions turn brown.
4. Pour in the besan-buttermilk mixture and cook on medium heat till it starts boiling.
5. Reduce heat, add the garlic paste and green chilies and cook for an additional 15-20 minutes.
6. Garnish with coriander and serve hot with rice.

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