Kadhi Pakoda

Kadhi is the North Indian version of the South Indian Mor Khuzhambu or Majjiga Pulusu. Kadhi Pakoda with Moong Dal Khichdi is one of my favourite combinations. The first time I had this combination was at friend’s home and ever since, I have been hooked on this combination.

Ingredients for Kadhi

1. Slightly Sour Dahi or Curd – 2 Cups
2. Besan or Gram Flour – 2 tsp
3. Ajwain or Carrom Seeds – 1/2 tsp
4. Jeera or Cumin Seeds – 1/2 tsp
5. Methi Dana or Fenugreek Seeds – 1/4 tsp
6. Red Chillies – 2 or 3
7. Turmeric – 1/8 tsp
8. Curry Leaves – 5 or 6
9. Oil – 1 tsp
10. Salt to Taste

Method to Make Kadhi

1. Make a smooth paste by whisking together 2 tbsp of water to the gram flour.
2. Blend together the curd, gram flour paste, turmeric, and 1.5 Cups of water into a smooth liquid.
3. Set aside.
4. In a heavy bottomed vessel, heat the oil.
5. Add the fenugreek seeds and stir-fry till it just starts to change colour.
6. Add cumin and carom seeds.
7. Stir-fry for a minute.
8. Add split red chillies and curry leaves.
9. Stir-fry for a minute.
10. Lower the heat.
11. Add the buttermilk and salt.
12. Bring to a boil.
13. Let the kadhi simmer over low heat for 30 minutes.

Ingredients for Pakodas

1. Besan or Gram Flour – 2/3 Cup
2. Turmeric – A large pinch
3. Red Chilli Powder – 1/2 tsp
4. Soda Bicarbonate (Cooking Soda) – 1/8 tsp
5. Ajwain – 1/4 tsp
6. Salt to Taste
7. Water as Required
8. Oil for Frying

Method for Making Pakodas

1. Sieve together the gram flour, turmeric, red chilli powder, and soda bicarb.
2. Add ajwain to the flour mix.
3. Slowly add water and make a batter of dropping consistency.
4. Add salt and mix well.
5. In a kadhai or a wok, heat the oil till it is hot.
6. Make pakodas by adding one teaspoonful of pakoda batter at a time to the oil.
7. Fry till the pakodas are golden brown.
8. Remove from the oil and set aside.

Putting Together the Kadhi Pakoda

1. Use a fork to prick some holes in the pakodas.
2. Add the pakodas to the simmering kadhi.
3. Let them cook together for about 30 minutes.
4. Turn off the heat.
5. Cover and let it sit for 30 minutes.
6. Serve warm with hot moong dal khichdi.

Related articles

• Kadhi Pakora Recipe (cravecookclick.com)
• Kadhi Channa- Badi by Sister Tripti Chaturvedi (indianfamilykitchen.wordpress.com)
• Kadhi Pakoree With Steam Rice – (fussfreecookingblog.wordpress.com)
• Dhokla Kadhi (nanidirsoi.wordpress.com)