During my last weekend getaway to Diveagar, we decided to take a break at a charming dhaba along the highway for breakfast. As I savored the hearty aromas wafting through the air, my eyes were drawn to the vibrant green chillies flourishing in the restaurant’s front yard. The sight sparked my imagination and inspired me to experiment with a new recipe that showcased these fresh chillies, promising a fiery kick to satisfy my yearning for intensely spicy food.
However, I always strive to create balanced recipes for my readers and subscribers. With that in mind, I am excited to share with you my latest creation: Tuvar ke Pakode accompanied by a luscious Kadhi. The comforting, tangy kadhi beautifully harmonizes with the bold flavors of the green chillies, and when served with steaming hot rice, this dish truly becomes the star of the table, perfect for enjoying on a relaxing weekend.
For Kadhi:
1.5 cup curd
1/4 Cup besan / gram flour
1/2 tsp Turmeric
Salt – as per taste
4 Cup Water
1 tsp Mustard seeds
1 tsp Cumin
1/4 tsp Fenugreek seeds
Few Curry leaves
A pinch of Asafoetida
2 Green chilli
1 inch Ginger
Method:
1) In a large bowl take 1.5 cup curd, 1/4 cup besan,1/2tsp turmeric and 1 tsp salt.
2) Whisk and mix well making sure there are no lumps. Add 4 cup water and mix well. Keep aside.
3) In a large kadai heat 2 tbsp oil add 1 tsp mustard, 1 tsp cumin, ½ tsp fennel, 1/4tsp methi daana few curry leaves and a pinch of asafoetida. Add chillies, ginger and saute well.
4) Now pour in the prepared besan curd mixture and mix well.
5) Keep stirring until the mixture comes to a boil and the kadhi starts to thicken.
6) Boil for 30 minutes or until the flavours are well absorbed.
For Tuvar Pakode
2 Cup Tuvar daana ( Pigeon Peas )
1 inch ginger
5 to 6 garlic cloves
2 green chillies
1tsp redchilli powder
1tsp coriander powder
Salt as per taste
1/2 tsp turmeric powder
1 tsp gram flour
Oil for frying
Method:
1) Grind Tuvar, ginger, garlic and green chillies and set aside
2)To the mixing bowl add the paste that was set aside.
3) Add red chilli powder, coriander powder, turmeric powder,
gram flour, salt and mix well
4 )The mixture must be moist and must bind well when you make tuvar pakode
5) Heat oil in kadai for deep frying and fry till the colour changes to golden brown
6) Drop the pakode in kadhi and serve hot .
