Kadhi with rice

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 300 g curd (dahi / plain yoghurt), pasteurised, about 1 1/4 cups (300 ml)
• 4 tbsp besan (gram flour)
• 1 onion onion, sliced, for pakoda
• 0.5 tsp turmeric powder (haldi)
• 1 tsp ginger, grated
• 1 chilli green chilli, chopped
• 1 tsp mustard seeds (rai)
• 0.5 tsp cumin seeds (jeera)
• 8 leaves curry leaves
• 2 tbsp ghee
• 200 ml vegetable oil, for shallow-frying pakoda
• 200 g rice, about 1 cup (240 ml)
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Wash and cook the rice in plenty of water until tender; drain and keep warm.
2. 2Step 2. Whisk the curd with 2 tablespoons of besan, turmeric and 500 ml water until completely smooth and lump-free.
3. 3Step 3. For the pakoda, mix the sliced onion with the remaining besan, ginger, green chilli and a little salt, and shallow-fry small spoonfuls in hot oil until golden and cooked through; drain on kitchen paper.
4. 4Step 4. Heat the ghee in a pan, add mustard seeds, cumin seeds and curry leaves, and let them splutter.
5. 5Step 5. Pour in the curd mixture, bring to a gentle simmer (do not boil hard) and cook for 15–18 minutes, stirring frequently, until thickened and no raw besan taste remains.
6. 6Step 6. Add the pakoda 5 minutes before serving so they soften slightly, and serve hot over the rice.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.