Palak Kadhi Pakora

As much as I like Moru curry, I have never made a kadhi before. I have sure eaten it, but have never felt the need to make it. My man grew up in Gujarat, so you can imagine how besan keeps getting added in all the curries. The mallu in me could not fathom that thought. Besan was for the face, as a scrub and in cooking, it was for pakodas. I could not think of any other usage. Introduction to Gujarati food was a shock ( that is to put it mildly) to the hesitant eater in me. I did not know that a curry could hold as much spice and sweet in it, till I took a taste of it. Add to that, my brother in law marries a Gujarati- Her words not mine. I am not sure if she had a culture shock, I sure did. 

I almost fainted when Sheera was proclaimed as a breakfast option, my heart skipped a beat when a big chunk of jaggery was thrown in the bubbling dal, and of course, the ubiquitous Besan. Words cannot describe how everything I knew (Which was very little) and thought about food changed because of this invasion - My words not hers. So many unheard dishes adorned the table, and in those initial days, after the courtesy tasting, I would seek solace in the comforting warmth of  any south Indian curry. 

Over the years, I have grown to like it. Not tolerate, but actually like it. Now, miles away from home, half way across the world, is when I was destined to make it myself. Here's hoping I have the courage to try many such curries. The curries is a conscious word choice, I would never qualify to make desserts.

Ingredients :

For the pakoras :

Spinach - Washed and chopped fine - 1 Small bunch

Besan - 1/2 Cup

Onion - Chopped fine

Ginger - Chopped fine - half an inch piece

Red Chilli Powder 

Turmeric Powder

Coriander Powder 

Cumin Seeds - 1/4 tsp

Salt

Baking Soda - a generous pinch (I skipped it and did not miss it) 

Mix everything together in a deep bowl and keep ready.

Method to make pakoras:

1. Heat oil in a deep pan. Once the oil is hot, drop the spinach onion batter and cook.

2. Once the bottom part is cooked, flip over and cook till the rest of the pakora is cooked.

3. Strain onto a paper lined with tissue and keep ready. 

4. Repeat till you have used up all the batter. 

Kadhi : 

Curd - 1 Cup

Besan/ Gram Flour - 3 Tbsp. 

Water - 3/4 Cup ( Adjust as per your consistency) 

Red Chilli Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Asafoetida - a generous pinch

Garam Masala - 1/4 tsp 

Tempering :

Green Chilli - 1-2 - Slit long

Cumin Seeds - 1/2 tsp.

Curry Leaves - 1 long stalk

Red chilli Dry - 1-2 broken into smaller pieces

Garlic - 2 large cloves - sliced

In a large bowl, mix together the curd, water, Besan and all the spice powders. Whisk well so that the mixture is well blended. 

In a pan, heat the ghee and throw in the Cumin seeds, Green Chillies, Curry leaves, Dry Red Chilli, and sliced garlic.

Now,  reduce the flame and pour  in the whisked curd and keep stirring so that the curd does not curdle. 

Keep cooking till you see a change in the gravy, it will become creamier and thicken. Taste check and adjust seasoning. The curry will thicken while it rests, so keep that in mind when you decide on the consistency. 

Turn off the flame. 

Just before serving, add the pakoras to the gravy and serve warm with rice.