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
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
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
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
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.
- 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.
- 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.
- 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.
- In a small pan, add oil and temper with the items given under to temper table and add it to the kadhi.
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. 
I haven't tasted kadhi…Yummy looking pakoda kadhi …will try it sometime…
I was waiting for this recipe from you 🙂 wanna try it right away 🙂 awesome pictures 🙂
Super delicious looking!
Super delicious looking!
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.