Its time for ICC of this month!!
I always get excited when I have to make something for ICC...its always something new and interesting...and I get to learn a new dish!..
Even if its a dish I already know...its alwaye fun to make and share the recipe! Don't you all ICC members think so??? :))
This month's ICC, hosted by Srivalli, was to make Punjabi Kadhi Pakoras or simply called Punjabi Kadhi, recipe by Simran of Bombay Foodie.
Its so much similar to our South Indian yogurt dish called in telugu as 'Majjiga pulusu'. Only a few ingredients are different such as what's used in tempering. Even when I make majjiga pulusu..which I rarely make, cos I will be eating the whole dish and no one else......I do put onion pakodi bajjis in there...I think it just tastes wonderful with pakodis. In the same way Punjabi Kadhi also has onion Pakoras....And let me tell you that it tasted just as yum!! I think the vaamu (carom seeds, ajwain) and the methi (fenugreek seeds) gives this dish a very flavorful touch!
I followed the recipe given to us in ICC, make no changes to it....takes about 30-40 min to make....the end product, a yummy yogurt dish!
I made it according to my taste...always remember to make it to suit your taste!
For Pakoras or pakodis:
1/2 cup chanaga pindi / Besan / Chickpea Flour
1 medium Onion, chopped lengthwise
1/2 tsp Red Chilli powder
Salt to taste
Oil for Deep frying
For the Kadhi or majjiga pulusu:
1 cup plain yogurt or curd (sour curd is preferable but not required, we can substitute the sourness by adding aamchur powder or lemon juice in the end)
1/3 cup changa pindi / besan/ chickpea flour
3-4 cups Water
1 tbsp of oil
1 tsp mustard Seeds
1 tsp cumin Seeds / Jeera
1 tsp Vaamu / Ajwain / Carom Seeds
1 tsp menthulu / Methi / Fenugreek seeds
1 Onion, chopped lengthwise
1/4 tsp Turmeric
1/2 or little more Red Chili powder
1/2 tsp Garam masala
1 tsp or more of Aamchur / Dried Mango powder
Lemon juice to taste (optional, if not using sour yogurt)
Heat oil in Kadai.
Mix the besan, chilli powder, salt with water to make a semi-thick paste.
When the oil is hot enough, mix the onions with the besan paste and drop into oil as pakodas. Fry till crispy brown. Remove onto paper napkin, keep aside.
Mix the besan with yogurt and the water to make a thin watery mixture. Use a whisk, its easier.
Heat 1 tbsp of oil in a pot. Add the mustard seeds, jeera, methi, and ajwain seeds. Let them splutter.
Add the chopped onions, saute till translucent.
Add the yogurt mixture along with some salt, turmeric and red chilli powder. Bring it to a boil and then lower the heat to a simmer. Keep stirring occasionally on low heat till it becomes thick or semi thick. It should take about 20-30 min.
When you think its thick enough, add the pakoras and bring it to a boil.
Add garam masala and aamchur powder. Mix well and remove from heat.
If using lemon juice, add in after removing from heat.
I used some more of the crispy pakoras to garnish on the top!
Serve hot with chapathi, roti, paratha or with hot rice. Enjoy!!!