khadi Pakode

Khadis are smooth, yoghurt based dishes served with rice. Either yogurt or buttermilk is whisked with gram flour / basin and then simmered into a creamy sauce with the combination of fritters. I have prepared this with moong daal fritters Khadis are delicious and can be served warm or chilled. 

Fritters in creamy yoghurt sauce

Ingredients:

Yoghurt - 1 cup

Gram flour/Basin - 2 tbsp

Asafoetida / Hing - 1 pinch

Cumin, Mustard, Fenugreek seeds - 1/2 tsp each

Dry chili - 1 or 2

Curry leaves - 1 string

Green chili paste - 1 tsp

Salt

Pakode / Fritters of any variety

Method:

Take a deep pan and pour yoghurt. Add gram flour and mix well with a whisk. Add salt and green chilli paste. Whisk well adding 2 cups of water. Cook on low heat,  stirring continuously for five minutes. Continue to boil for another five to eight minutes.

Heat oil in a small pan for seasoning. Add asafoetida, cumin seeds, red chilli, mustard, fenugreek seeds and curry leaves. Sauté till cumin seeds start changing colour. Add the seasoning to the yoghurt mixture.

Add the pakodas just before serving, in order to retain the crispiness. Serve this warm rice.

Sorakaya majjigapulusu / Bottle gaurd in yogurt sauce

I call this recipe as one man show as this serves the purpose of curry, rasam and yogurt which are 3 basic must have recipes in any South Indian home. Requires less efforts to make this all in one recipe.

Sorakaya Majjiga charu / Bottlegaurd in yogurt sauce

Ingredients:

1 cup of cubed bottle gourd pieces
1 cup of yogurt (preferably sour curd)
4-6 green chillies and small piece of fresh coconut (made into smooth paste)
½ teaspoon of each - turmeric and salt
 1 tsp of oil
1 tsp of cumin and mustard seeds
1 or 2 dried red chillies
Curry leaves and corriander

 Bottlegaurd, green chilli, fresh coconut and curry  leaves

Method:

In a saucepan, heat oil on medium heat. Add mustard, cumin and curry leaves. Add the bottle gourd cubes  and stir for a minute and close the lid for 2 minutes and allow to cook the bottlegaurd. Remove the lid a nd add green chilli-coconut paste. Stir in turmeric, salt and about quarter cup of water. Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender. Reduce the heat to low and stir in the yogurt. Turn off the heat and remove the saucepan from the stove. Serve with rice either warm or cold.

Rice with bottlegaurd in yogurt sauce