Fusion Kadhi Pakora…
Kadhi pakora is a popular North Indian dish that consists of two main components: kadhi and pakoras. It’s a delightful and comforting dish enjoyed in various regions of India.
Kadhi is a tangy and flavorful yogurt-based gravy. It is typically made by whisking together yogurt with besan (gram flour) and water to form a smooth, thin batter. Spices like turmeric, and chili powder are added to the yogurt mixture to give it its characteristic taste.
Pakoras are deep-fried fritters made from besan (gram flour) and various spices. They are often mixed with finely chopped onions, green chilies, and sometimes other vegetables like spinach or fenugreek leaves (methi). Small portions of the pakora batter are dropped into hot oil and deep-fried until they turn crispy and golden brown. The frying process gives pakoras their crunchy texture and a rich flavor.
To prepare kadhi pakora, the fried pakoras are added to the thickened yogurt gravy (kadhi) and allowed to simmer for a few minutes. The pakoras absorb the flavors of the kadhi and become soft while retaining some of their crunchiness. The combination of the tangy kadhi and the savory pakoras creates a harmonious and comforting dish.
I added Kerala’s popular evening snack ulli vada or onion fritters to the kadhi, making it a fusion dish.
Kadhi pakora is typically served with steamed rice or Indian bread like roti or paratha. It’s a popular choice for lunch or dinner, especially during the monsoon season, as its comforting and soothing qualities are appreciated during rainy days.
Kerala Ulli Vada Or Onion Fritters
Onion Fritters In Kadhi- Spiced yogurt- Gram Flour Gravy
- Onions, sliced thin- 3
- Ginger, grated- 1 tsp
- Green chilies, chopped- 2
- Curry leaves- 1 sprig
- Chili Powder- ½ tsp
- Gram flour or Besan- ½ cup
- Salt- 1½ tsp
- Oil- enough for frying
- Gram flour or besan- 3 tbsp
- Yogurt, thick- 1½ cups
- Turmeric powder- ½ tsp
- Chili powder- ½ to 1 tsp
- Salt- 1 tsp
- Water- 2 cups
- Oil- 1 tbsp
- Cumin seeds- 1 tsp
- Whole dried red chilies, halved- 3
- Curry leaves- 1 sprig
- First, let's make the ulli vada or onion fritters. This is Kerala-style onion fritters.
- I used yellow onions for making this, you can also use red onions.
- Slice the onions thin & long or use a food processor with a slicer blade.
- To a bowl add the onions, using your clean hands mix the onions well.
- To the onions add all the above-mentioned ingredients for making fritters except oil.
- Water is not required, moisture from the onions will help to bind well.
- Place a frying pan over medium heat, add enough oil for frying & let the oil turn hot.
- Take a handful of the mixture & gently form a round shape, it will be sticky & doesn’t have to be a perfect round shape.
- Drop into the oil. Avoid crowding in the oil.
- Fry till the fritters turn golden brown on both sides.
- Using a splotted spoon take the fritters out of the oil & transfer them to a plate lined with a kitchen paper towel.
- In Kerala this is a popular evening snack, so Keralites will be seen munching on these.
- Enjoy a few & save the rest for making the kadhi pakora or double this recipe.
- In a bowl, whisk yogurt and gram flour together without any lumps.
- Add turmeric powder, chili powder, salt and water to the yogurt mixture, combine well to a smooth gravy.
- Place a deep pan over medium heat, add 1 tbsp oil (that's left after frying fritters) let turn hot.
- Add cumin seeds, dried red chilies, curry leaves, saute for a couple of seconds.
- Add the prepared yogurt mixture, keep stirring & cook over low heat.
- It's important that we keep stirring the mixture, else the gram flour will thicken at the bottom & lumps will be formed.
- When the gravy starts to thicken, add the fried pakoras.
- Gently, pour the gravy over the pakoras and cook for a couple of minutes.
- Take the pan off the heat and keep it covered for some time.
- The gravy will thicken as it sits.
- Enjoy with hot rice or chapati, absolutely comforting & delicious.
