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Home » ACCOMPANIMENTS » Pakoda kadhi recipe

Pakoda kadhi recipe

October 23, 2015 by Raks Anand 5 Comments /

Pakoda Kadhi recipe
Pakodas made with besan, dunked in dahi kadhi makes a delicious accompaniment for rice. Pair it up with a spicy curry, this easy kadhi can be made in a jiffy. The flavour, taste of this kadhi is completely different from the south Indian mor kuzhambu, though this resembles more like the south Indian mor kuzhambu with vadai. I made this two weeks back for my lunch menu 57 and promised I will post the recipe for this pakoda kadhi. I followed the same recipe of my friend Sangeeta’s Daahi kadhi  recipe, just added pakoda to it.  My friend adds tomato to this kadhi, I too should try adding it next time.

Pakoda kadhi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins     |  Serves: 3

Ingredients

Sour curd- 1 cup


Besan/ gram flour – 1 & 1/2 tblsp


Tomato (optional) – 1


Red chilli powder – 1 tsp


Salt – As needed


Turmeric – 1/8 tsp


Oil to deep fry


For pakoda

Besan – 1/2 cup


Onion – 1/2


Ginger, finely chopped – 1 tsp


Cooking soda – 1 pinch


Asafoetida / hing – 1 generous pinch


Red chilli powder – 3/4 tsp


Carom seeds / Ajwain – 1/2 tsp


Coriander leaves, finely chopped – 1 tbsp


Salt – As needed


To temper

Oil – 1 tbsp


Fenugreek seeds – 1/2 tsp


Cumin seeds – 1 tsp


Ginger Chopped – 1 tsp


Green chilli – 2


Asafoetida – 1/4 tsp


Method

  1. For pakoda, mix every thing needed for pakoda and make a thick batter out of it.
  2. 1-mix

  3. Heat oil and pour the batter using hand or spoon to make small pakodas. Cook in medium flame to ensure even cooking. Drain in paper towel.
  4. 2-pakoda

  5. In a mixing bow, add curd, besan, turmeric, red chilli pwoder, salt and turmeric. Beat and mix smoothly. Add one more cup of water and mix well. Bring to boil and simmer for 5-8 minutes.
  6. 3-mix

  7. It will overflow, so be careful and make sure you have a large enough boiling pot for it.Once nice aroma wafts, add the fired pakodas.
  8. 4-boil

  9. In a small pan, add oil and temper with the items given under to temper table and add it to the kadhi.
  10. 5-tadka

Notes

    • If adding tomatoes, first temper, add tomatoes and fry till mushy, then add the dahi besan mixture to it and simmer as mentioned.
    • Using sour curd and using enough spice will give you tasty kadhi. Otherwise the kadhi may taste bland.
    • Pakora batter should not be too thick. If too thick, it may not be soft and it wont get soaked in the kadhi well.
    • Ginger and asafoetida are the main flavouring ingredients in this recipe, so be generous adding it.
    • Add only half the pakoras and add rest later if the kadhi look not enough for the pakoras.

Since it is a mild gravy,  pair it up with a tangy and spicy curry like I did.

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Filed Under: ACCOMPANIMENTS, KUZHAMBU/ GRAVY FOR RICE

Previous Post: « Ashoka halwa recipe | Diwali Video recipes
Next Post: Karamani kuzhambu recipe, South Indian kuzhambu recipes »

Reader Interactions

Comments

  1. Foody Buddy

    October 23, 2015 at 3:58 pm

    I haven't tasted kadhi…Yummy looking pakoda kadhi …will try it sometime…

    Reply
  2. Bharathi Ranganathan

    October 23, 2015 at 4:02 pm

    I was waiting for this recipe from you 🙂 wanna try it right away 🙂 awesome pictures 🙂

    Reply
  3. Aksh

    October 24, 2015 at 8:09 am

    Super delicious looking!

    Reply
  4. Aksh

    October 24, 2015 at 8:10 am

    Super delicious looking!

    Reply
  5. regina chandaran

    October 24, 2015 at 2:52 pm

    I liked the recipe.. I have already ordered the ingredients from http://www.thespicemarket.in/, waiting to make it a reality for eating.. I wish I just follow it properly and do it well. Thanks for it, it was worth reading.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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