All members of my family except my one li'l picky guy looooove this dish. It is called Kadhi Pakora, pronouced Curdy Pakorda. No one understands my reasoning but I like to call it Indian Chicken and Dumplings Without the Chicken or the Dumplings. To me it makes perfect sense...lumpy yumminess in a yellow sauce (but the taste has no similarity). I recently made this for lunch and served my two littlest guys peanut butter sandwiches while Mark and I enjoyed Curdy Pakorda. My 3 year old was indignant when he saw the grave injustice, "Hey, why do you get that yummy stuff and I only get a sandwich?" I cracked up and gave him the choice and he devoured his plate of 'yummy stuff'. You probably recognize the carrots and cuke on this plate, the other green stuff is pickled fiddleheads.
This dish has two parts, the Curdy and the Pakorda. It is easy to make, is gluten free, and you can make it as spicy or mild as you want. It has no curry in it, the 'Curdy' refers to plain yogurt, which is called 'curd' here. The only outlandish ingredient called for is chickpea flour, also called 'besan' and available in Indian/Asian grocery stores or at a store like Whole Foods.
To make the Curdy:
Combine and let sit for at least half an hour, or a few hours:
- 2c plain yogurt (the more sour the better, this is a great recipe for yogurt that is going off!)
- 4c water
- 1c chickpea flour
- In a large pan, heat 2T oil and fry 1 t each: cumin seeds and coriander seeds until they dance in the pan
- Add 1t chili powder (or less or more according to taste), 1/2 t ginger powder, 1 t garlic powder
- Add 1 pureed onion, 1 pureed tomato and cook a couple minutes
- Add the Sitting Mixture (yogurt etc.)
- Cook all that until it is slowly simmering and thickens
- Add 1-2 t salt before serving
While the yogurt is soaking with the chickpea flour or while it is cooking, make the pakorda (the 'dumplings).
Get a cup or two of oil heating to deep fry these and then mix this stuff together till it sticks together nicely:
1c chickpea flour
1 chopped onion
2T chopped ginger (if you like it)
1 chopped green chili or jalapeno (or chili powder)
3T chopped fresh coriander if you have it (lucky you)
1/2 t salt
enough water to hold it all together
Drop by the spoonful into the hot oil and deep fry for 2-5 minutes, until they are golden. Drain and try one before you drown them all in the Curdy.
Then you throw those Pakorda into your bubbling Curdy and stir them together. Serve hot over rice as pictured at the beginning.
