Buttermilk Curry Soup (Kadi Pakora)
Total Time
35 minutes
Servings
4
1 cup besan (chickpea flour)
Water
Salt
Turmeric powder
Vegetable oil
2 glasses cultured buttermilk
1 tbsp besan
Turmeric powder
1 pinch of asafoetida
Salt
Black mustard seeds
1 clove garlic, minced
¼-inch piece of ginger root, peeled and minced
4–5 kadi patta (curry leaves)
1 small onion, finely chopped
Mix besan with water, salt, and turmeric powder until you get a thick batter.
Heat oil in big pan.
Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy.
Fry until the pakoras are golden, then remove them from the oil.
Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free.
Heat a little oil in a pan. Add mustard seeds, garlic, ginger, curry leaves, and onion, then fry it until slightly reddish in color.
Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling.
Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame.
Serve hot with rice or roti.
- •If you want to make it more spicy, put garam masala and chilli powder in both the pakora and the curry.