VegetarianMain
Kadhi Pakodi
This is one of Amma's recipes. See her handwritten original →
The Rajasthani kadhi is cooked with sour curd and mild spices and thickened with gram flour. The curry is then tempered with whole cumin, fenugreek seeds and bay leaves. Sometimes, spicy deep-friend Besan Pakodas (gram flour fritters) are also added into the curry; and voila, you have Pakoda Kadhi
Method
To make the Pakodi
- Combine Besan, Salt, Haldi, Chili Powder and Baking soda in a bowl
- Add little water at a time to make a batter that is neither too thick nor too runny
- The batter is now ready
- Heat oil in a kadi and add a teaspoon of batter at a time to make pakodi.
- Flip over when one side is done
- When the pakodi is ready remove it on a plate and keep aside.
To make the Kadhi
- In a bowl, add yogurt. To the yogurt add ginger garlic paste, salt, haldi, chili powder, zeera powder and green chili paste.
- Mix everything till well combined.
- Then add Besan to the mix and combine well ensuring no lumps are formed.
- Add water to adjust the consistency of kadi
- Strain the mix so you have a smooth texture to your kadi
- Transfer the pan to the stove and cook on high heat till the kadi starts boiling
- Cook for 15 to 20 mins.
- As the kadi starts boiling you will see it starts to thicken. Is the kadi feels too thick add some more water.
- Once the desired consistency is achieved add the pakodi to the kadi.
- Prepare the tadka and add it to the kadi
- Add/ Garnish with Cilantro.
- Mix well and let everything boil for another 2-5min.
- Kadi is ready. Enjoy it with steaming hot rice.
