Kadhi with Corn n Matar ke Pakode
INGREDIENTS:
1 cup thin buttermilk
2-3 tsp besan(gram flour)
salt to taste
1/2 tsp sugar(optional)
for tempering:
2 tsp oil
2 green chillies
1 tsp cumin seeds
1/4 inch chopped ginger
curry leaves
1/4 tsp asafotida
1/2 tsp turmeric powder
Chopped coriander leaves
For pakoda:
1/4 cup sweet corn kernels
1/4 cup green peas(matar)
3 tsp chopped fenugreek leaves
1 green chilli
1/2 tsp cumin powder
2 tblsp besan
salt to taste
Oi for deep frying
PROCEDURE:
- In a bowl mix besan and buttermilk and keep
- In a kadai heat oil add all the ingredients of tempering and pour the besan buttermilk mixture
- Add 1/4 cup water ,salt and sugar to taste and make it boil
- crush corn and matar with green chilli
- Transfer it in a bowl
- Add chopped methi leaves,besan,calt to taste,cumin powder with little water
- Heat oil and make small pakodas and deep fry into golden brown colour
- While serving add the pakodas to the kadhi and garnish with chopped coriander leaves
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