Buttermilk Curry Soup (Kadi Pakora)
Kadi pakora is a tangy buttermilk soup thickened with chickpea flour and filled with soft fried dumplings. The sourness of cultured buttermilk is balanced by a quick tempering of mustard seeds, curry leaves, garlic and ginger, while a pinch of asafoetida adds a savory depth. The pakoras soak up the sauce as they rest, so every spoonful is creamy and a little sharp. Serve it over rice or with roti.
Instructions
Stir the first measure of besan together with water, salt and turmeric until you have a thick batter that holds its shape on a spoon.
Heat oil in a large pan. Drop in spoonfuls of batter, using a round spoon so the pakoras come out rounded and fluffy.
Fry the pakoras until golden, then lift them out of the oil and set them aside.
In a separate bowl, whisk the buttermilk with the 1 tbsp of besan, turmeric, asafoetida and salt until the mixture is smooth and free of lumps.
Heat a little oil in a pan and add the mustard seeds, garlic, ginger, curry leaves and onion. Fry until the onion turns slightly reddish.
Stir the buttermilk mixture again, then pour it over the onions. Keep stirring over medium heat until it begins to bubble.
Add the pakoras and lower the heat. Let them sit in the sauce for a while, then cover the pan and switch off the heat.
Serve hot with rice or roti. For a spicier version, add garam masala and chilli powder to both the pakora batter and the buttermilk curry.
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