Makai ki Kadhi
by Foodie #514071
10 May 2011
This recipe has been viewed 9807 times
A creamy corn kadhi with crispy fried corn pakoras.
Makai ki Kadhi recipe - How to make Makai ki Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 5 serving
2 cups curds (dahi) , beaten
1/2 cup sweet corn kernels (makai ke dane)
2 1/2 cups of water
1/4 cup besan (bengal gram flour)
salt to taste
5-6 curry leaves (kadi patta)
1 1/2 tbsp cooking oil
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp finely chopped garlic (lehsun) clove
1 small sized sliced onion
1 teaspoon red chili powder
1/2 tsp turmeric powder (haldi)
For Corn Pakoras
1 small sized finely chopped onion
2 finely sliced green chillies
3/4 cup besan (bengal gram flour)
1 tsp baking soda
1/2 tsp salt
1/3 cup sweet corn kernels (makai ke dane)
Method
For pakoras
For kadhi
For pakoras
- For pakoras
- Combine bengal gram flour, salt,baking soda in a mixing bowl. Mix well. Stir in all the other ingredients with enough water to form a sticky dough.
- Heat oil in a wok. Deep fry spoonfuls of the batter in oil until golden and crisp. Drain the excess oil. Keep aside
For kadhi
- For kadhi
- In a mixing bowl, whisk together curds with bengal gram flour,curry leaves, salt and water. Keep aside.
- Heat oil in a wok. Add cumin and mustard seeds. Once they start to crackle and change its colour, stir in the garlic and sliced onions. Sauté the sliced onions and garlic on medium heat until light golden brown.
- Add red chili powder and turmeric powder with few drops of water. Cook on medium flame until the gravy thickens.
- Stir in the beaten curd mixture. Cook the mixture while stirring continuously till it comes to a boil.
- Now, stir in the sweet corn. Simmer for 8-10 minutes, stirring occasionally.
- Add fried pakoras into the kadhi. Continue to simmer over medium-low heat for 4-5 minutes. Garnish the kadhi with sliced green chilies and serve hot with steamed rice.
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