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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India · Soup

Buttermilk Curry Soup (Kadi Pakora)

Serves 4 · 35 minutes

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup besan (chickpea flour)
  • Water
  • Salt
  • Turmeric powder
  • Vegetable oil
  • 2 glasses cultured buttermilk
  • 1 tbsp besan
  • 1 pinch of asafoetida
  • Black mustard seeds
  • 1 clove garlic, minced
  • ¼-inch piece of ginger root, peeled and minced
  • 4–5 kadi patta (curry leaves)
  • 1 small onion, finely chopped

Method

  1. Mix besan with water, salt, and turmeric powder until you get a thick batter.
  2. Heat oil in big pan.
  3. Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy.
  4. Fry until the pakoras are golden, then remove them from the oil.
  5. Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free.
  6. Heat a little oil in a pan. Add mustard seeds, garlic, ginger, curry leaves, and onion, then fry it until slightly reddish in color.
  7. Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling.
  8. Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame.
  9. Serve hot with rice or roti.