Pakudi Tarkaari

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Has it ever occurred to you that even after you have eaten a whole lot of food, you are not entirely satisfied?

This happens to me & my sister sometimes & since we are on a strict diet (Can not share too much
details due to sensitivity & confidentiality) it becomes ever harder to cross check what exactly was wrong & how to fix it next time.

So this last week has been somewhat similar during multiple meals. We felt dissatisfied during many meals & landed up eating anyway because.. you know.. "It's healthy" and "Let's not waste food" etc.

Then it occurred to me that I have to change things a bit & mix them up. Rather than cooking as per the "Plan", why not try something completely outside of my comfort zone and see how that goes.

Cooking the same comfort food will get boring at some point.

Coach says " You have to get comfortable making yourself Uncomfortable. Only then you can challenge yourself & get the results you need". Although she was talking about Cardio exercise, it struck to me that she's right about that in every other aspect of life too.

So here comes my "Outside-of-my-comfort-zone" recipe of Pakudi Tarkaari (Pakudi : Pakoda aka Mixed veg. fritters, Tarkaari : Onion+Tomatoes curry).

I have not made this in years & yet I was able to muster up the courage to cook this elaborate recipe for a dinner. I feel proud. 



What I used for the "Pakudi" (Mix veg fritters)
  • 1 cup cauliflower 
    • Chopped into small florets
  • 1 cup cabbage
    • Chopped fine
  • 1/3 cup Green onions
    • Chopped fine
  • 1/3 cup mint leaves
    • Chopped fine
  • 1/2 cup Besan
  • A pinch (1/8th tea spoon) of baking soda
  • 2 tsp Kala jeera (Nigella seeds)
  • 1 tsp red chili powder
  • Salt to taste
  • Water to make the Pakudi batter
  • Oil to deep fry (Please don't fret. We are allowed to eat deep fried but we have  to watch how much)
Process
  • Mix all veggies +mint leaves + salt + red chili powder + kala jeera + baking soda
  • Slowly add water to make a good batter. Consistency should be like cake batter (may be thicker but definitely not thinner)
  • Heat oil to deep fry
  • Once oil is hot, add spoon fulls of pakoda batter into the hot oil
  • Fry the pakodas until brown.
  • All this should happen on medium heat to enable the pakodas to cook from inside. 

The tarkaari (curry) is same as this one.

Once the gravy starts to simmer vigorously, lower the heat, add the pakodas & cover the pan. At this time, switch off heat & let the pakoda soak up the gravy. 

Serve with Roti, Paratha or White steamed rice. YUM !!




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