Rajasthani Kadhi with Palak Pakoda Recipe
This delicious kadhi recipe served with zeera pulao is what a healthy meal should be! This traditional Rajasthani kadhi with palak pakoda recipe from Elior India serves crunchy tofu palak pakoda along with it, and makes it all the more tempting and tasty!
Ingredients
- 1 Cup sour curd
- 4 tbsp besan
- 1 tsp turmeric powder
- 2 tbsp ghee/oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- 1 Bay leaf
- 1/2 tsp red chili powder
- 2 Whole red chili
- 10 gm spinach
- 10 gm tofu
- 5 gm onion
- 2 tbsp fresh coriander
- 5 Curry leaves
- 1/4 cup besan
- 1 tsp ginger
- 1 tsp fennel seeds
- 1 cup Green chili
- 1 basmati rice
- 1 tbsp cumin
- Whole spices
Directions for Rajasthani Kadhi
- In a pot, take 1 cup sour curd, add 3 to 4 tablespoons besan (gram flour), then add 1/2 teaspoon turmeric powder and salt according to taste, Add 2 cups of water to it.
- With a wired whisk mix everything thoroughly till creamy. There should be no bumps of besan.
- Now keep the pot on the range, keep the flame to a low or low-medium and start making the kadhi. Keep stirring at periods and make the kadhi come to a boil, proceed to cook even after the kadhi comes to a boil.
- Keep on stirring at periods and simmer for 12 to 15 minutes on a low to low-medium flame. There should be no rough taste of besan in the kadhi. The kadhi will also thicken by the time it is cooked. Cover and keep aside.
Directions for Palak Pakoda
- In a small blender, grind fennel seeds, green chili, and ginger without adding any water to a rough paste and keep aside. Heat sufficient oil in a pan on medium flame to deep fry pakoras.
- In a medium pot, add grated tofu and shredded palak, prepared coarse masala of ginger-green chili, chopped onions, coriander leaves, curry leaves, chickpea flour along with salt and mix well to blend.
- Once the oil is heated, drop spoon-full of processed batter and add to oil. Fry them until golden and remove them on a plate.
- Serve kadhi with hot pakodas.