Its summer here again and the weather today is just crazy. There is a full blown sandstorm outside.
Ingredients:
For he Curry:
- Gram flour- 1/2 cup
- Red chili powder- 1/2 tsp
- Turmeric powder- 1 1/2 tsp
- Garlic paste- 1/2 tbsp
- Ginger paste- 1/2 tbsp
- Onion - 1, pureed
- Buttermilk- 500 ml
- Coriander leaves- finely chopped, for garnish
- Water- as required
- Salt- to taste
For the Tempering:
- Cumin seeds - 2tsp
- Mustard seeds- 1 tsp
- Asafoetida- a pinch
- Curry leaves- 8-10
- Green chillies - 2, cut into two inch pieces
- Dried red chilies- 3-4
- Onion- 1, finely chopped
For the Pakoras:
- Gram flour- 2 cups
- Red chili powder- 1 tsp
- Cumin powder- 1 tsp
- Baking soda- 1 tsp
- Onions- 3, sliced
- Green chillies- 2,finely chopped
- Coriander leaves- 1/4 a bunch, finely chopped
- Salt- to taste
- Water- as required
Method:
For the Curry:
- In a large pot,mix together the gram flour, red chili powder, turmeric powder, ginger- garlic paste,onion, salt buttermilk.
- Mix together slowly so that there are no lumps.
- Add about 2 litres of water, to make the mixture really thin and runny. It should be a really thin and watery mixture. It will look something like this.
- Put the pot on high heat and stir continuously till it gets to a boil.
- Cover and leave it on slow heat.
- It might take about an hour or more. So leave it alone and don't worry about it.
- Meanwhile get the pakoras ready.
For the Pakoras:
- Mix together the gram flour, red chili powder, cumin powder, baking soda and salt. Add very little water so that you get a very thick paste. It will look something like this. we want a really thick paste because once we add our onions, they will leave their water as well and the batter will be of the right consistency.
- Add the chopped chillies, coriander and sliced onions. mix well. keep covered for about half an hour.
- After half an hour it will look something like this. see the onions left their water as well.
- Heat oil on medium high in a wok. When the oil is hot enough add spoonfuls of the better and fry till golden brown.
- Add these to the curry once the curry is cooked and thick enough. It should look something like this.
Tempering.
- Heat about two tablespoons of oil.
- When the oil is hot, add cumin seeds and mustard seeds till they begun to splutter. add asafoetida, onions and red chilies. Cook till onion are almost golden brown.
- Add the curry leaves and green chilies.
- The curry leaves will splutter. Fry for a minute.
- Don't let the onions burn.
- Add to the curry.
- Garnish with freshly chopped coriander.
Enjoy with plain steamed rice and do let me know how it turned out ;)