Delhi Kök Vegan

Kadi Pakoda with Jeera Rice is a popular North Indian dish consisting of a yogurt-based curry with gram flour fritters (pakodas) and cumin-flavored rice. Here are the detailed ingredients for both components:

Kadi Pakoda Ingredients:

For the Pakodas (Fritters):

1. Gram Flour (Besan): 1 cup
2. Onions: 1 medium, finely chopped
3. Green Chilies: 1-2, finely chopped
4. Coriander Leaves: 2 tablespoons, chopped
5. Red Chili Powder: 1/2 teaspoon
6. Turmeric Powder: 1/4 teaspoon
7. Asafoetida (Hing): A pinch
8. Baking Soda: A pinch (optional, for fluffiness)
9. Salt: To taste
10. Water: As needed to make the batter
11. Oil: For deep frying

For the Kadi (Yogurt Curry):

1. Yogurt: 2 cups, whisked
2. Gram Flour (Besan): 2-3 tablespoons
3. Water: 4 cups
4. Turmeric Powder: 1/2 teaspoon
5. Red Chili Powder: 1/2 teaspoon
6. Ginger-Garlic Paste: 1 teaspoon
7. Salt: To taste

Tempering for Kadi:

1. Oil or Ghee: 2 tablespoons
2. Mustard Seeds: 1 teaspoon
3. Cumin Seeds: 1 teaspoon
4. Fenugreek Seeds: 1/2 teaspoon
5. Asafoetida (Hing): A pinch
6. Dried Red Chilies: 2-3
7. Curry Leaves: 8-10
8. Onion: 1 medium, sliced (optional)
9. Tomato: 1 medium, chopped (optional)

Jeera Rice Ingredients:

1. Basmati Rice: 1 cup
2. Water: 2 cups
3. Cumin Seeds (Jeera): 1 teaspoon
4. Bay Leaf: 1
5. Green Cardamom Pods: 2
6. Cloves: 2-3
7. Cinnamon Stick: 1 small piece
8. Ghee or Oil: 2 tablespoons
9. Salt: To taste

Preparation Steps:

Pakodas:

1. Mix all the ingredients for the pakodas in a bowl to form a thick batter.
2. Heat oil in a deep frying pan.
3. Drop small portions of the batter into the hot oil and fry until golden brown.
4. Remove and drain on paper towels.

Kadi:

1. In a large bowl, whisk together the yogurt, gram flour, water, turmeric, red chili powder, and salt until smooth.
2. In a large pot, heat oil or ghee and add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, dried red chilies, and curry leaves.
3. Once the seeds splutter, add ginger-garlic paste and sauté for a minute.
4. (Optional) Add sliced onions and chopped tomatoes, and cook until soft.
5. Pour the yogurt mixture into the pot, stirring continuously to avoid lumps.
6. Bring to a boil, then reduce heat and let it simmer for 20-30 minutes, stirring occasionally.
7. Add the fried pakodas to the kadi and let it simmer for another 5-10 minutes.

Jeera Rice:

1. Rinse the basmati rice under running water until the water runs clear. Soak for 20-30 minutes and then drain.
2. Heat ghee or oil in a pot and add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick.
3. Once the spices release their aroma, add the drained rice and sauté for a minute.
4. Add water and salt, and bring to a boil.
5. Reduce heat to low, cover the pot, and let the rice cook until all the water is absorbed and the rice is tender (about 15-20 minutes).
6. Fluff the rice with a fork before serving.

Enjoy your Kadi Pakoda with Jeera Rice!