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    Home » Kuzhambu & Other gravies

    Pakoda kadhi recipe

    October 23, 2015 by Raks Anand 5 Comments /

    Pakoda kadhi - pakodas made with besan dunked in an easy dahi kadhi makes a delicious accompaniment for rice. Pair it up with a spicy sabji and this easy kadhi can be made in a jiffy.

    pakoda kadhi

    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 dahi kadhi, 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 & ½ tblsp


    Tomato (optional) - 1


    Red chilli powder - 1 tsp


    Salt - As needed


    Turmeric - ⅛ tsp


    Oil to deep fry


    For pakoda

    Besan – ½ cup


    Onion – ½


    Ginger, finely chopped – 1 tsp


    Cooking soda – 1 pinch


    Asafoetida / hing – 1 generous pinch


    Red chilli powder – ¾ tsp


    Carom seeds / Ajwain – ½ tsp


    Coriander leaves, finely chopped - 1 tbsp


    Salt – As needed


    To temper

    Oil – 1 tbsp


    Fenugreek seeds – ½ tsp


    Cumin seeds – 1 tsp


    Ginger Chopped - 1 tsp


    Green chilli – 2


    Asafoetida – ¼ tsp


    Method

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

    1-mix

    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.

    2-pakoda

    In a mixing bow, add curd, besan, turmeric, red chilli powder, salt and turmeric. Beat and mix smoothly.

    Add one more cup of water and mix well. Bring to boil and simmer for 15 minutes.

    3-mix

    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.

    4-boil

    In a small pan, add oil and temper with the items given under to temper table and add it to the kadhi.

    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.

    pakoda kadhi

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    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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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