Andhra Pradesh Recipes
Dahi Kadhi With Pakodis  
Serves 5

2 cup beaten slightlysour curds 1 tbsp. coriander leavesfinely chopped
2 tbsp. gram flour 1 tsp. ginger mashed
1 tbsp. desiccatedgrated
1/2 tsp. turmeric powder
1 tsp. garlic crushed  

For pakodis
1/4 cup gram flour 2-3 pinches turmericpowder
1/2 tsp. green chilies finely chopped salt to taste
1 tbsp. coriander leaves finely chopped oil to deep fry
1 pinch sod bicarb  

For seasoning
2 tbsp. oil 1/2 tsp. mustard seeds
1 red chili broken 2 stalks curry leaves
1/2 tsp.cumin seeds  

For pakodis
Mix all ingredients except oil.
Add enough water to make a thick batter.
Drop a few lumps at a time in hot oil.
Deep fry till golden

For kadhi
Grind garlic, ginger together, to a smooth paste.
Beat curds till smooth.
Add 2 cups water and gram flour.
Beat again till no lumps are left.
Strain through a sieve.
Add roasted coconut, ginger-garlic paste and salt.
Put to heat, stirring continuously, till boiling starts.
Once boiling, simmer on low for 5-7 minutes.

To proceed
Heat oil in a small pan, add seeds, and allow to splutter.
Add chili and curry leaves, stir, and pour onto hot kadhi.
Add bhajiyas, stir and cook further for 2-3 minutes.
Garnish with finely chopped coriander leaves.
Serve hot with kushkha.


Energy (Kcal) 227 Carotene  ( μg ) 442.07
Protein (g) 3.95 Vitamin C (mg) 8.61
Carbohydrate (g) 8.97 Mg  (mg) 20.92
Fat (g) 19.51 Na  (mg) 24.35
Fibre (g) 0.34 K  (mg) 146.56
Minerals (g) 0.81 Mn  (mg) 0.21
Calcium  (mg) 77.6 Zn  (mg) 0.24
Phosphorus  (mg) 88.77 Cr  (mg) 0.002
Iron  (mg) 0.85    

Avoid using pakori in kadhi