Buttermilk Curry Soup (Kadi Pakora)

• 1 cup besan (chickpea flour)
• Water
• Salt
• Turmeric powder
• Vegetable oil
• 2 glasses cultured buttermilk
• 1 tbsp besan
• Turmeric powder
• 1 pinch of asafoetida
• Salt
• 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

Ingredients for 4 servings (190 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Pakora: Mix besan with water, salt, and turmeric powder until you get a thick batter.

2. 2

   Heat oil in big pan.

3. 3

   Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy.

4. 4

   Fry until the pakoras are golden, then remove them from the oil.

   Stovetop
5. 5

   Curry: Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free.

6. 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.

   Stovetop
7. 7

   Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling.

   Stovetop
8. 8

   Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame.

9. 9

   Serve hot with rice or roti.