Kadhi with Jackfruit-seed pakoda

Servings: 4-5
Preparation time: 5-6 minutes.
Making pakoda time: 6-7 minutes(each batch).
Cooking time: 25-30 minutes.
Seasoning time: 2 minutes.
Total time: 45 minutes.

“Kadhi with jackfruit seed pakoda” is a delightful twist on the classic Indian yogurt-based curry, incorporating the unique texture and flavour of jackfruit seeds.

This innovative dish combines the comforting kadhi with the nutty taste of pakodas made from jackfruit seeds, goes best with Steam Rice. The smooth, thick, piping hot bowl of kadhi is great with any meal, made from ripen jack fruit seed. The taste is delectable and enjoyable… is going to be family favourites… must try this and give the feedback…

Ingredients:

For Karhi:

Besan (gram flour): half cup
Curd/yogurt (sour): 1 cup
Salt: 1 tablespoon
Water: 4 cup
Turmeric powder: 1 teaspoon
Ginger: 1 inch (grated)
Onion: 1 no.
Clove: 2-4 no.
Fenugreek seed: ¼ teaspoon
Ajwain (carom seed): ½ teaspoon
Red chilli: 2 no.
Bay leaf: 1 no.

For pakoda:

Jack fruit seed: 20-22 no.
Besan: 2 tablespoon
Onion: 1 no.
Green chilli: 1 no.
Salt: half teaspoon
Oil: for deep frying

For seasoning:

Cumin: 1 teaspoon
Mustard seed: ½ teaspoon
Asafoetida: ¼ teaspoon
Ghee: Two tablespoon
Red chilli powder: One teaspoon

Preparation:

Beat curd, mix gram flour in a big bowl and blend them thoroughly. Ensure that there are no lumps in it. Or (you can mash it with the help of sieve), keep aside.
Cut onion, green chilli and ginger into small pieces, keep aside.
Ground jack fruit seed till get fine texture of paste, keep aside.

For making Pakora:

Take a bowl. Put Ground jack fruit seed paste, Besan, salt, chopped half onion, green chilli, mix well and make small lemon size ball, keep aside.
Take kadhai (fry pan), heat oil in it, let oil start to smoke; Dip fry balls as shown the photo, fry the ball till golden brown. Keep aside.
Repeat this till all batter is finished.

For making Karhi:

Take another fry pan, heat 2 tablespoon oil in it.
Put red chilli, fenugreek seed, ajwain, bay leaf, and clove. Sputter it for few seconds.
Then add grated ginger and onion; fry this till light brown, put mixture (curd and Besan) in the fry pan, add turmeric powder and water , if needed.
Bring it to boil and stir continuously, so that it does not cuddle, add salt, continue for 15-20 minutes and stir occasionally.
Put fried balls into Karhi, let it be boil again for 3-4 minutes.
Now ‘Kadhi with Jack fruit-seed pakoda’ is ready.

For seasoning:

Take a small fry pan. Put ghee in it, when smoke begins to come, add cumin and mustard; sputter for few seconds put off the gas. Add red chilli powder and asafoetida.
Spread this seasoning all over the ‘Kadhi with Jack fruit-seed pakoda’.
Serve with “Steamed Rice” or “Jeera Rice (Cumin Rice)“.