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Pakoda Kadhi / Majjiga Pulusu - పకోడీలు వేసి మజ్జిగ పులుసు- Andhra Recipes Telugu Vantalu - గాయత్రి వంటిల్లు

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Recipe Text

Ingredients:

For Pakodas:

Gram Flour (Besan) – 3/4Cup (85gms)
Baking Soda – 1/8tsp
Turmeric Powder – 1/4tsp
Red Chili Powder – 1/4tsp
Salt – To Taste (1tsp)
Carom Seeds (Ajwain) – 1/4tsp
Carrot – 1 (35gms)
Potato – 1 (55gms)
Onion – 1 (80gms)
Green Chilies – 5
Chopped Coriander – 3Tbsps
Water – As Required (2Tbsps)
Oil – For Deep Frying

For Kadhi:

Buttermilk – 1Liter (Slightly Thick)
Gram Flour (Besan) – 2 1/2Tbsps
Green Chilies – 11
Ginger – Slightly Bigger Piece (Chopped Ginger 3/4Tbsp)
Cumin Seeds – 1/4tsp
Black Pepper – 1/4tsp
Coriander Seeds – 1/2tsp
Turmeric Powder – 1/2tsp
Salt – To Taste (1 3/4tsps)
Water – As Required (50ml + 100ml)

For Seasoning:

Mustard Seeds – 1/2tsp
Fenugreek Seeds – 1/8tsp
Cumin Seeds – 1/4tsp
Asafetida – 1/8tsp
Curry Leaves - Few
Bay Leaf – 1 Big (Break Into 4 Pieces)
Cinnamon – Small Piece
Cloves – 2
Oil – 1 1/2Tbsps
Chopped Coriander – For Garnishing (1 1/2Tbsps)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Method:

Making Pakodas

Wash carrot, potato and green chilies. Peel onion. Finely chop carrot, potato, green chilies, and onion.

Heat a pan and add oil and heat oil for deep frying pakodas. Spread a paper napkin in a plate to add the fried pakodas to soak excess oil.

Take a mixing bowl and add chopped vegetables, chopped coriander, carom seeds, turmeric powder, red chili powder, baking soda and salt. Mix all well and add gram flour and mix. Add sufficient water in small quantity and mix to make pakoda batter. Make small balls with wet fingers and carefully drop the balls in oil. Fry pakodas on medium flame stirring all the while for even browning. Fry the pakodas till they turn light golden in color. Transfer the pakodas on to the paper napkin which would soak excess oil. Repeat the process of making pakodas till all the batter is used up.

Making Kadhi

Take buttermilk into a bowl and add gram flour, turmeric powder and salt and mix well without any lumps. Grind green chilies, ginger, cumin seeds, black pepper and coriander seeds to a smooth paste adding 50ml water. Add the paste to buttermilk mixture and mix well. Place the buttermilk bowl on flame and cook stirring continuously on high flame till it reaches a boil. When buttermilk mixture starts boiling, lower the flame and add the fried pakodas and cook for 5 minutes. Meanwhile fry the seasoning as indicated below

Heat a small pan and add oil and heat oil. When oil is hot add fenugreek seeds, mustard seeds and fry stirring till seeds start spluttering. Then add bay leaf pieces, cloves, cinnamon, asafetida and curry leaves and fry. Add the seasoning to the buttermilk mixture and mix well. Add some chopped coriander and mix. Transfer kadhi to a serving bowl and garnish with chopped coriander leaves. Serve pakoda kadhi with hot plain rice.

Points To Observe:

Add water to curd and churn to get buttermilk. The thickness of the buttermilk depends on individual’s taste---so make, judge and add sufficient water to get the required consistency of buttermilk.

Whenever making kadhi, remember to use sour buttermilk. Remove the curd from refrigerator the day before and allow it to turn sour.

Chop the vegetables used in pakodas finely so that they get cooked fast. Also one can include chopped greens like spinach and fenugreek leaves to make variations in making pakodas.

As the buttermilk is sour we require more green chilies to balance the taste.

In this recipe we have taken ginger in slightly larger quantity. The flavor of ginger enhances the taste of kadhi.

Carom seeds in pakodas give a special flavor and they also help in digestion.

Make fine paste of cumin, black pepper and coriander seeds along with ginger and green chilies--one should not be able to identify the flavors by seeing the kadhi---only one have to feel the flavors by tasting it.

Cloves and cinnamon when added in seasoning gives a special taste to the kadhi--the dish tastes both North Indian as well as South Indian.

On cooling the kadhi becomes thicker in texture--so add water and salt to balance the taste before serving.

Make the kadhi with sour buttermilk and serve hot with plain rice.

A related recipe in video:

Andhra Majjiga Pulusu