Cookbook:Buttermilk Curry Soup (Kadi Pakora)
Appearance
Buttermilk Curry Soup (Kadi Pakora) | |
---|---|
Category | Soup recipes |
Servings | 4 |
Time | 35 minutes |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Pakora
[edit | edit source]Curry
[edit | edit source]- 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
Procedure
[edit | edit source]Pakora
[edit | edit source]- 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
[edit | edit source]- 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, tips, and variations
[edit | edit source]- If you want to make it more spicy, put garam masala and chilli powder in both the pakora and the curry.