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#Curries Jain Kadhi is a yogurt-based gravy dish popular in Jain cuisine, which excludes the use of onions and garlic. It’s a flavorful and tangy curry that typically uses gram flour (besan) as a thickening agent and is seasoned with spices like cumin seeds, asafoetida (hing), turmeric powder, and dried red chilies.
For Pakode, make a thick batter from besan, chilli powder, turmeric powder, carom seeds, salt and water.
Heat oil in a wok and fry pakode till crisp and golden.
For kadhi, take curd, besan, turmeric powder, red chili powder in a large mixing bowl and mix well.
Heat mustard oil in a deep heavy bottom wok over medium heat. Add cumin seeds, coriander seeds and let them splutter.
Add green chilli and fry.
Add the prepared besan curd slurry and mix well.
Increase the flame to high and bring the gram flour kadhi to a boil.
After that lower the flame to medium and cook it for 10 minutes. Stir it between.
Add salt and mix well.
Add the pakoras to the kadhi and boil on low to medium heat for 5 minutes more.
For Tadka, heat the oil lightly in a small pan. Add mustard seeds, cumin seeds and dry red chillies.
Pour this tadka over the kadhi pakora when ready to serve and mix well.
Finally, enjoy hot and delicious kadhi pakora with steamed rice.
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