Black eyed bean pakora & coconut kadhi

Black eyed bean pakora & coconut kadhi
 
As part of our Curry for Change 2014 partnership with charity Find Your Feet, we invited food bloggers to create unique recipes using Natco ingredients -  take a look, have a try, and enjoy!
 
Black eyed bean pakora & coconut kadhi
 
by Deena Kakaya  - follow her on twitter @deenakakaya
 

 

Serves 4-6
 
Ingredients
 
For the pakora:
60g black eyed beans, pre-soaked overnight
50g finely chopped fenugreek leaves
1 tsp. minced ginger
Salt to taste
½ tsp. chilli powder (or to taste)
1 tsp. amchur powder or the juice of ½ lemon
100ml water
100g gram flour
One medium onion, diced
1 tsp. cumin seeds
Oil for deep frying
 
For the coconut kadhi:
400g plain, natural yoghurt
100g coconut milk powder
650ml water
2 tbsp. gram flour
Salt to taste
2-3 green chillies slit open
1 small stick of cinnamon
2-3 cloves
5-6 curry leaves
1 tsp. minced ginger
2 tbsp. cooking oil
 
 
Method:
 
1. You will need to pre-cook the black eyed beans for about 25-30 minutes until they are tender, then drain any liquid
2. Heat the oil for deep frying whilst you make the batter for the pakora
3. To make the pakora firstly lightly mash the black eyed beans. Don’t puree them but with your fingers give them a tender squeeze. The reason for this is to avoid them rolling out of the batter and popping in the oil on their own.
4. Combine the lightly mashed black eyed beans. Then add the onions, fenugreek leaves and all the dry ingredients and mix them all well before adding all the wet ingredients and mix it all again.
5. Drop a small amount of batter into the oil to check if the batter sizzles and rises. If it does, then drop in small amounts (roughly 3-4cm sized pieces) into the oil and deep fry until they are crispy and golden brown. Remove them with a slotted spoon, releasing any excess oil, onto kitchen paper.
6. Turn your attention to making the Kadhi. Mix the coconut milk powder, yoghurt and gram flour to a smooth paste and leave it to side whilst you make the tempering.
7. In a deep pan, heat the oil and then add the cumin seeds, chillies, curry leaves, cloves and
cinnamon. Let them sizzle and then add the minced ginger before you sauté for under a minute, but don’t let the Kadhi brown.
8. Pour in the yoghurt mixture and the water and bring it all to a simmer before adding salt.
9. Cook the Kadhi for 7-8 minutes, and then add the pakora and cook for a further 2-3 minutes before serving with hot and steaming rice.
 
 
You can get involved with the Curry for Change campaign - for more info about Find Your Feet and how to take part, visit www.curryforchange.org.uk

 

Source: Deena Kakaya

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