Pakodi Ki Karhi

by SallyMathew
Rajasthani style curry
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Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Green gram(Cheruparippu) - 100 gm
  • Salt - tsp
  • Curd - 200 gm
  • Red chilly powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1 pinch
  • Soda(A pinch) -
  • Oil for frying - 2 cups
  • Oil(for seasoning) - 2 tbsp
  • Mustard seeds - ½ tsp
  • Dry red chilly(Kollamulaku) - 2 nos
  • Curry leaves – 3 - 4 nos
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Green gram(Cheruparippu) - 100 gm
  • Salt - tsp
  • Curd - 200 gm
  • Red chilly powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1 pinch
  • Soda(A pinch) -
  • Oil for frying - 2 cups
  • Oil(for seasoning) - 2 tbsp
  • Mustard seeds - ½ tsp
  • Dry red chilly(Kollamulaku) - 2 nos
  • Curry leaves – 3 - 4 nos
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak the dal for 5-6 hours.
  2. Leave it to drain and then, grind in a grinder.
  3. Strain the curd using a strainer and add 1 tsp of salt, 1/2 tsp of red chilly powder, 1/2 tsp of coriander powder, 2 tsp of green gram paste and turmeric powder.
  4. Mix well and keep it aside.
  5. Next, take the dal and add 1/2 tsp of salt, 1/2 tsp of red chilly powder, 1/2 tsp of coriander powder and soda and mix well together.
  6. Heat oil in a pan or a kadai and fry pakories of small size to a golden brown colour.
  7. Heat oil in a pan or a kadai and add mustard seeds, asafetida, red chillies and curry leaves.
  8. Add the mixture of curd into this seasoning. Cook it for 10-15 minutes.
  9. Add the pakories and cook again for 3-4 minutes.
  10. Finally put the seasoning of red chilly powder.
  11. :- Serve hot it with Shahi Gatte and Missi Roti.
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