Thursday, December 6, 2007

Kadhi Ambode

My maushi - maternal aunt - taught me this recipe. She has a Kannadiga friend who regularly makes this Kadhi at home. This may sound like North Indian Kadhi Pakoda but there is a subtle difference, due to which, the flavor is entirely unique. First of all, the "Ambode" are made by soaking the chana daal and then frying them and secondly, for making Kadhi usually besan is used so the Kadhi doesn't curdle while boiling, but in this recipe, the same chana daal batter of "Ambode" is used for the same purpose. The Kadhi is little sourish since it doesn't have any sweetner, but that's how it is supposed to be. If you prefer your kadhi on the sweeter side, you can add some sugar to balance the taste.

Kadhi Ambode (Serves 4-6)
For Ambode
1/2 cup chana daal/bengal gram daal
2 green chilies
Handful of cilantro/coriander leaves
A pinch of asafoetida
1/2 tsp cummin seeds
1/2 tsp turmeric powder
Salt to taste

Oil for frying

For Kadhi
2 cups Buttermilk
Salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cummin seeds
A pinch of asafoetida
1/2 tsp turmeric powder
7 - 9 fresh curry leaves

1. Soak chana daal for 4-6 hours. Drain.
2. Adding all the ingredients for the ambode except oil, grind to a coarse paste. Reserve 2 tbsp of batter aside.
3. Make small balls and deep fry the ambodes. Drain the excess oil and set aside.
4. Heat oil in a saucepan for making Kadhi.
5. Add the ingredients for tempering.
6. Mix buttermilk with salt and the reserved ambode batter.
7. Add the buttermilk mixture to the saucepan. Keep stirring to make sure the kadhi doesn't curdle.
8. Just before serving, add the ambode to the kadhi.
9. Serve with plain rice.

Note -
1. The buttermilk used for this kadhi, should be on the sour side. However if you do not prefer sour buttermilk, you can use the usual buttermilk or add sugar per your taste.


LinkWithin Related Stories Widget for Blogs