Navratri Vrat Special - Kuttu ki Kadhi

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Come Navratris, and I am all set to go on a feasting mode 😁. While people fast during these 9 auspicious days, I am quite the opposite and love binging on an endless variety of gastronomic delicacies that leave my palate all satisfied and contented with their divine taste and aroma. And on my special Navratri menu, apart from 'Kuttu ke Pakode', 'Samak Pulav' and 'Sabudana Khichdi', the recipe which takes the top position is this exotic "Kuttu ki Kadhi" that is off-course made using kuttu or buckwheat flour. Now what makes this kadhi even more interesting is its crispy pakodas (fritters) that are bursting with an added tartness and flavor of faalsas or black currants. Trust me, just a small addition of these tiny little balls of sweet-citric juices, elevate the taste and flavor of the kadhi to another level. If you have never made use of faalsas in such a way, try it now and I promise, you will not be disappointed.

Coming to the recipe, let's take a look at the ingredients and the method in the sections below.       



Ingredients

1. Plain curd (preferably, a little sour) - 250 grams
2. Water - about 3 cups
3. Kuttu ka Atta (buckwheat flour) - 3 tbsp + 2 tbsp (for pakodas)
4. Boiled Potatoes, peeled and mashed - 2
5. Green chilies (finely chopped) - 3 to 4
6. Curry leaves - 2 sprigs
7. Faalse (black currants, optional) - 1 to 2 tbsp 
8. Cumin seeds - 2 tsp
9. Turmeric powder - 1/2 tsp
10. Black pepper powder - 1/2 tsp
11. Coriander powder - 1 tsp
12. Salt (sendha namak) - as per taste
13. Peanut oil - for frying and tempering


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Method




1. Whisk the curd well. Add in the buckwheat flour and mix nicely. There should not be any lumps.
2. Add in the water and again mix well.
3. Heat about 1/2 tbsp of oil in a deep saucepan. Add in cumin seeds, half of chopped green chilies, few curry leaves and turmeric powder and saute for 3 to 4 seconds.
4. Pour the kuttu batter in the pan, stirring it continuously for about a minute.
5. Simmer the flame and let kadhi boil for 30 to 40 minutes, stirring it occasionally in between. If it gets too thick while boiling, adjust the consistency by adding some water.
6. In the meanwhile, prepare the pakodas.
7. Prepare a thick pakoda batter by combining boiled potatoes, faalse, remaining of the chopped green chilies, little salt, black pepper powder, coriander powder and kuttu atta. You may use a little water if needed.
8. Take little portions from the pakoda mixture and fry them in medium-hot oil. Dish out on an absorbent paper and keep aside while kadhi is all prepared.
9. Check the kadhi, it should have reduced and thickened a bit. Add salt and mix nicely.
10. Just before serving, add in the pakodas and serve hot. Relish with "Samak Rice Pulav" or "Kuttu ki Pooris".





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