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Indian stew and dumplings (Kadhi pakoda)

Indian stew and dumplings (Kadhi pakoda)

Name: Indian stew and dumplings (Kadhi pakoda)
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: For the kadhi; 1kg natural yogurt; 3 tbsp chickpea (gram) flour; 4 tbsp vegetable oil; 1 red chilli, slit open on one side; 1 tsp each fenugreek, coriander, mustard and cumin seeds; Pinch of asafoetida; 150g onions, diced; 1 tsp crushed garlic; 1 tsp fresh ginger, grated to a paste; ½ tsp ground turmeric; 2 tsp ground coriander; 2 tsp ground cumin; 15 fresh curry leaves (available in Asian grocers and from Ocado); 400g frozen sweetcorn, defrosted; For the pakodas; 1 onion, chopped; 2 small potatoes, finely diced; 2 green chillies, chopped; 20g fresh coriander leaves; 10g fresh ginger, crushed; 5 garlic cloves, crushed; 1 tbsp each ground coriander, fennel seeds and salt; 1 tsp chilli powder; 1 tsp ground turmeric; 80g chickpea flour, plus extra to dust; Vegetable oil for frying; For the tarka; 4 dried red chillies; 1 tsp mustard seeds

Easy
April 2013

Easy
April 2013

Serves 4
takes 10 minutes to make, 1 hour 45 mins to cook

Kadi is a thick, spicy stew and pakodas are dumplings. Together, this vegetarian Indian recipe makes a spicy and comforting supper.

Vegetarian recipes

Nutrition: per serving

Calories: 702kcals
Fat: 37.8g (8.1g saturated)
Protein: 28.5g
Carbohydrates: 71.9g (25.6g sugars)
Fibre: 9.3g
Salt: 3.6g

Nutrition: per serving

Calories: 702kcals
Fat: 37.8g (8.1g saturated)
Protein: 28.5g
Carbohydrates: 71.9g (25.6g sugars)
Fibre: 9.3g
Salt: 3.6g

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Ingredients

For the kadhi

1kg natural yogurt
3 tbsp chickpea (gram) flour
4 tbsp vegetable oil
1 red chilli, slit open on one side
1 tsp each fenugreek, coriander, mustard and cumin seeds
Pinch of asafoetida
150g onions, diced
1 tsp crushed garlic
1 tsp fresh ginger, grated to a paste
½ tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
15 fresh curry leaves (available in Asian grocers and from Ocado)
400g frozen sweetcorn, defrosted

For the pakodas

1 onion, chopped
2 small potatoes, finely diced
2 green chillies, chopped
20g fresh coriander leaves
10g fresh ginger, crushed
5 garlic cloves, crushed
1 tbsp each ground coriander, fennel seeds and salt
1 tsp chilli powder
1 tsp ground turmeric
80g chickpea flour, plus extra to dust
Vegetable oil for frying

For the tarka

4 dried red chillies
1 tsp mustard seeds
1 tsp chilli powder
15 fresh curry leaves
Pinch of asafoetida

Method

For the kadhi, whisk the yogurt and flour in a bowl with 1 litre cold water, then set aside. Heat the 4 tbsp oil in a large pan and briefly fry the chilli, spice seeds and asafoetida. Add the onions, fry for 5-7 minutes to soften, then add the garlic and ginger paste. Cook for 5 minutes. Add the ground spices, curry leaves and yogurt mixture. Bring to the boil, then simmer for 1½ hours.
Make the pakodas. In a bowl, mix all the ingredients except the oil with 2-3 tbsp water (enough to bind). With flour-dusted hands, roll into about 12 walnut-size balls. Heat 2-3cm oil in a frying pan, then shallow-fry the pakodas for 3-4 minutes, turning, until golden all over. Stir into the kadhi for the last 10 minutes of cooking, along with the sweetcorn. Discard all but 3 tbsp of the oil in the pan.
For the tarka, heat the 3 tbsp oil in the pan. Break up the dried chillies, then add them with the remaining ingredients. Fry for 30 seconds, stirring, then tip on to the kadhi pakoda. Serve with basmati rice, mango pickle and poppadoms.