Friday, 11 October 2013

Pakodewaali Kadhi

Kadhi from different regions of India is as diverse as the different types of dals in different regions. Gujarati kadhi is a sweet and sour mixture, whereas Marwaris love their kadhi just sour. Pakodewaali kadhi is normal kadhi for Punjabis.

The logic of this dish is very simple. Everyone loves pakodas. Everyone loves kadhi. Put them together and you have a heavenly dish!

Pakodewaali Kadhi... kya idea hai!

Here is the recipe that I have adapted a little from my neighbour's recipe of it.

Pakodewaali Kadhi


For the Pakodas

2 medium onions
1 cup besan
1 tsp turmeric powder
2 tsps red chilly powder
2 tsps dhania jeera powder
Salt to taste
Oil to fry
2-3 tbsps water

For the Kadhi

2 cups yoghurt
3/4 cup besan
4 cups water
1/2 tsp turmeric powder
2 tsps red chilly powder
2 tsps dhania jeera powder
2 tsps garam masala powder
Salt to taste
1 tsp amchur powder (dried raw mango)
2 tbps oil
1 tsp mustard seeds
1 whole dried Kashmiri red chilly
10 curry leaves


The Pakodas

Pakodas for the pakodewaali kadhi

Slice the onions thinly. Mix in the besan, the salt, turmeric powder, red chilly powder and dhania jeera powder with your fingers till they are evenly mixed. Add in a little water to form a smooth thick batter. Make small balls and deep fry in heated oil.

Frying the Pakodas

The Kadhi

Kadhi for the pakodewaali kadhi

Blend together the yoghurt, besan, salt, turmeric, red chilly powder, dhania jeera powder, garam masala powder and the yoghurt to make the mixture for kadhi. Ensure that there are no lumps in it.

Heat oil in a pan and temper with mustard seeds, curry leaves and the dried red chilly. Add in the yoghurt mixture and bring to a boil. Lower the flame,add in the amchur powder and let the mixture cook till it thickens to a soup-like consistency and you don't feel the raw taste of the besan.

Add in the pakodas and let them soak the kadhi. Serve hot with steamed rice or parathas of your choice.

Pakodewaali Kadhi is ready to eat!