April 7, 2016

Kadhi Using punugulu

South meets North ! This recipe is a fusion version of punjabi pakora kadhi. Instead of pakora, I have included my leftover punugulu which tasted very delicious which is also similar to Tamilnadu style "Vadai pota Mor kuzhambu". Click HERE to get the recipe of a famous street food punugulu which I have used in this recipe. This flavorful curry goes well wit hot rice or Jeera rice.

Ingredients :

10 Punugulu ( Click HERE for recipe ) 
1 Cup Thick Curd / Yogurt
2 Tbsp Besan / Kadalai maavu 
3/4 Cup Water 
1/4 Tsp Turmeric powder 
1 Tbsp Oil 
1/4 Tsp Methi / Fenugreek seeds
1/4 tsp Jeera / Cumin seeds
2 Green chillies, finely chopped 
1 Tbsp Ginger, finely chopped 
1/2 Tsp Red chilli powder
2 Springs of Curry leaves
A pinch of Hing powder 
Salt to taste

Method :

Add besan flour to the thick curd along with turmeric powder and beat well without any lumps.

Add the measured cup of water, mix well and keep aside.

Heat oil in a pan / kadai and add methi seeds followed by jeera, hing, green chillies, ginger and curry leaves.

Fry them for a minute in a medium flame and add the besan - yogurt mixture.

Add the required amount of salt along with red chilli powder.

Let it boil in a simmer flame till the raw smell of besan goes away.

Stir continuously after adding besan - yogurt mixture, else the yogurt will curdle.

Garnish with coriander leaves or curry leaves and switch off the flame.

Add the fried punugulu in the prepared kadhi and serve hot.  

Serving Options :

Serve with hot rice. 

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