NARALI KADHI PAKODA / KADHI PAKODA IN COCONUT MILK

NARAL KADHI PAKODA / KADHI PAKODA IN COCONUT MILK

INGREDIENTS

Fresh coconut scraped	1 big cup
PAKODA
Remaining coconut after extracting the milk
Chickpea flour / besan	2 tbsp
Rice flour	1 tbsp
Chilli pdr	½ tsp
Turmeric	¼ tsp
Salt	T.T.
Chopped coriander leaves	1 sprig
Oil	For deep frying
KADHI
Milk  extracted from the coconut
Garlic flakes sliced	2 nos
Cloves	2 – 3 nos
Ghee / clarified butter	1 tsp
Chick pea flour / besan	½ tbsp
Whole red chillies	2 nos
Kokum	2 nos
Jaggery	1 tbsp
Salt	T.T.
Chopped coriander leaves	2 sprigs

METHOD:

1.       Soak the coconut in 2 cups hot water and leave it for 15 – 20 min. Squeeze out the coconut and extract the milk.

2.       Again add in 1 cup hot water and blend in a blender. Remove the second extraction of coconut milk. Keep aside. Do not throw this coconut, it will be used in making the pakodas.

KADHI

3.       To the coconut milk add the salt, jaggery and the chickpea flour. Make sure there are no lumps. Warm this mixture a little but do not boil.

4.       Heat ghee in a separate pan. Add in the cloves, when they splutter a little add in the garlic, kokum and red chillies. Sauté till the garlic changes a little colour. Switch off the flame. Make sure the tadka and the coconut milk mixture is approx the same temperature.

5.       Pour the coconut milk mixture in the pan. Switch on the flame and keep on mixing till the kadhi just comes to a boil. Do not allow it to boil or the coconut milk will separate. Keep on mixing with a soppn or the kadhi will become lumpy.

6.       Add in the chopped coriander leaves and drop in the prepared pakodas just before serving.

PAKODA

7.       To the squeezed coconut add all the remaining ingredients as per pakodas except oil.

8.       Mix well and add in little water at a time to make a thick non pourable batter.

9.       Heat oil in a pan and drop in small tsp of the batter and make pakodas or bhajias.

10.   Fry till golden brown.

11.   Serve along with khichadi.

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