Kadhi Rice

Zeera Rice With Pakora Kadhi

Ingredients:

Prepare Kadhi:

-Baisan (Gram flour) 1 Cup

-Dahi (Yogurt) sour ½ kg -Pani (Water) 1 & ½ Cups

-Oil 3 tbs -Curry pata (Curry leaves) 10-12 -Zeera (Cumin seeds) ½ tsp

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Haldee powder (Turmeric powder) 2 tsp -Lal mirch powder (Red chili powder) 1 tbs

-Namak (Salt) ½ tbs or to taste -Pani (Water) ¼ Cup -Pani (Water) 3 Cups Prepare Pakoray:

-Baisan (Gram flour) 2 Cups

-Namak (Salt) 1 tsp or to taste -Baking soda ¼ tsp

-Pani (Water) 1 Cup or as required

-Dhania (Coriander seeds) crushed 1 tbs -Lal mirch powder (Red chili powder) 1 tsp

-Hari mirch (Green chilies) chopped 2

-Pyaz (Onion) sliced 1 medium

-Hara dhania (Fresh coriander) chopped ¼ Cup Tadka:

-Oil ¼ Cup

-Pyaz (Onion) sliced 1 small -Lehsan (Garlic) 3 cloves

-Sabut lal mirch (Whole red chilies) 4-5 -Zeera (Cumin seeds) 1 tsp

-Curry pata (Curry leaves) 8-10

Directions:

Prepare Kadhi:

-In frying pan,add gram flour and roast until fragrant & let it cool. -In bowl,add roasted gram flour,yogurt and mix well. -Gradually add water and mix well until smooth and set aside. -In pot,add oil,curry leaves,cumin seeds,ginger garlic paste and mix well. -Add turmeric powder,red chili powder,salt and mix well. -Add water and mix well for 2 minutes. -Add gram flour yogurt mixture and mix well. -Add water,mix well and bring it to boil,cover and cook on low flame (approx. 2 & ½ hours) and keep stirring in between.

Prepare Pakoray:

-In pot,add gram flour,salt,baking soda and mix well. -Gradually add water and mix well to form a smooth batter. -Add coriander seeds,red chili powder,green chilies,onion,fresh coriander and mix well. -In wok,heat oil and fry pakoray until crispy and golden. -Now add fried pakoray in kadhi,stir gently and cook for 1-2 minutes.

For Tadka: -In frying pan,add oil,onion and fry until translucent. -Add garlic and fry. -Add whole red chilies and mix,add cumin seeds,curry leaves and mix well. -Now add tadka on kadhi and serve with rice.