Steamed Kadhi pakora

Steamed Kadhi pakora-  is similar to morkuzhambu of tamilnadu in preparation. I had pakoda batter handy so I thought why not prepare kadhi pakora for the lunch. The highlight of this pakoda kadhi is that the pakodas are steamed instead of deep fried. This technique i learnt from the insta (becoming health conscious nowadays) so I thought of implementing the same. Taste - not bad . Ok moving on to the recipe, there are variations in making this kadhi and pakora too but I'm doing whichever i feel is easier for me, might not be very authentic but this is one of the ways for making this recipe .

                               

You require: 

Besan or gram flour or kadalai maavu

Buttermilk( i used sour buttermilk i prefer tangy mor kuzhambu or kadhi ).

Moreover I strongly believe that the idea of making mor kuzhambu or kadhi was originated when curd turned very sour during the summer.

Onions

Ginger garlic paste

Spice powders

Oil / ghee

Recipe:

I use normal spoon not the ones which comes with measuring cups

Ingredients with measurements:

For the kadhi:

Buttermilk - 4 glasses or cups

Besan - 1.5 spoon

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp(mine is hot, remember there are red chilies in tadka as well so use in moderation).

G-g paste - 1 tsp (i simply pounded ginger and garlic ).

Hing/asafoetida - a pinch

Salt - to taste

For the pakora:

Onion - small one

Besan - 1 or 2 tbsp.

Salt

Red chilly powder

G-g paste - 1/2 tsp (optional)

Baking soda/ meetha soda - a pinch (if u r deep frying the pakoras)

Water  1/4 glass

Tempering:

Ghee - 1 tsp

Coriander powder - 1 tsp

Red chilli powder - 1/4 tsp

Cumin/ jeera - 1/2 tsp

Methi seeds - 1/4 tsp

Red chiilies - 2

Curry leaves - 1 sprig

Method:

1. Simply mix everything given under for the kadhi.

2. Simmer in low flame till the mixture thickens and the raw smell of g- g paste goes away.

3. Mix everything given  under for the pakora. Sprinkle water to bind everything.

4. Pinch the pakoras and drop them in a perforated plate that comes with the steamer.

5. Steam the pakoras till a fork inserted into them comes out clean or roughly for 10 mins.

6. Drop the prepared pakoras into the kadhi. Allow the kadhi to simmer for 5 secs 

7. Pour the tempering over the kadhi.

8. Serve with arbi masala or bhindi kurkure.

Note:

You can saute an onion and add to the kadhi if you like.

Sauteing spice powders in ghee or oil removes their raw smell.