The south Indian Mor Kuzhambu ( a tangy buttermilk and coconut stew) gets a different avatar in the North by way of Kadhi. There are two types of Kadhi - one is the Gujarati Kadhi and the other is Punjabi Kadhi or Kadhi Pakodi. This kadhi is different from the other version by way of satisfying your needs for something fried. It was love at first taste for me when I had it way back during my college days at a friend's place. At that point, I was more into eating the foods rather than thinking about what went in etc. Little did I think that I would someday actually sit around blogging about food :)
Anyways, once married, I wanted to revisit the taste of this yummy kadhi and I tried few recipes before hitting it with this one which I have gotten to be comfy with. It is simple and gets done in less than 30 min.
Method
1.Mix the curds, flour turmeric, spices,salt and sugar together.
2.place it on a low flame and simmer it until it starts boiling.
3. Temper all the ingredients given in little oil
and then drop them in the curd mixture.
4.Meanwhile mix all the ingredients of the dumpling in a bowl.
5.Add enough water to make it into a very thick batter.
6.Drop spoonfuls of this batter into hot oil. Make the flame med-high and not too hot otherwise the outsides will get cooked faster than the insides.
7.Remove them once they are browned well.
8.Drop them in a bowl of water. This step is entirely optional. I do it since it helps to absorb the buttermilk mixture well. You can skip this step and add them to the kadhi directly.
9.Remove them after 10 seconds, squeeze out the water and then drop them in the curd mixture just before 5-10min of serving.
10.serve hot with plain rice or Phulka
Now lets sniff around fellow Marathoner's kitchen.
1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,
7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,
13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,
18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,
