Food

Pakodewali Kadhi

  Pakedewali-Kadhi-Sirimiri
Pakodewali Kadhi is one of my absolute favourite! The recipe may seem lengthy and complicated when you look at it, but take my word for it, it is not a difficult recipe at all.
 
Ingredients:
Thick Curd: 1 cup
Water: 2 ½ cups
Besan: 2-3 heaped Tsps
Ginger: 1 inch piece
Green Chillies: 2-3
Turmeric /Haldi : 1/2 Tsp, or as required
Salt, to taste
 
For the Tadka:
Garlic: 2-3 large pods. Peeled and chopped fine
Rye / Mustard Seeds: 1/2 Tsp
Jeera / Cumin Seeds : 1/2 Tsp
Methi Seeds: 1/4th tsp
A small piece of Cinnamon stick
Dry Red chillies: 5-6 nos
Cloves: 3 nos
Kadipatta / Curry Leaves -7-8
Red Chilly Powder: 1 tsp
 
Pakodewali-Kadhi-Sirimiri
The Pakodas / Bhajias .
For the Pakoda’s:
 
Besan: ½  Katori
Onion: 1 large, cut into long strips
Green Chilly: 1, chopped fine
Coriander: 2-3 sprigs, chopped fine.
Curry Leaves: 3-4, ripped
Haldi, Red mirchi powder, Dhania and Salt to taste 
 
Method:
For the Kadhi
Add water to the curd and beat it well to give it a smooth and runny consistency, like chaas /buttermilk.
Add 2-3 tablespoons of Besan to a katori of water, mix well, see that there are no lumps, and add this to the beaten Dahi.
Finely crush together the peeled Ginger and chopped Green Chillies and them add along with Haldi and Salt.
Place on a high flame, taking care to keep stirring continuously till the first boil, else it will curdle.
After the first boil let it simmer till it starts thickening.
For the Tadka:
Heat 2-3 Tsps of Oil.
To it add a generous pinch of Hing, Rye and Jeera.
When they pop add the Kadipata, Dry Red chillies, Methi Seeds, Cloves and Dalchini.
Add the chopped Garlic and saute till it is no longer raw.
Now add the Red Chilly powder and saute for a minute or two.
Add this tadka to the kadhi, let it boil for 2 more minutes and  switch off the flame.
For the Pakodas:
Add all the dry ingredients to a bowl.
Mix well.
Add a little water and make a thickish paste.
Add the Onions,Coriander, Chillies and Curry Leaves to it and mix once again.
Scoop out small portions of this mix and fry in hot Oil to make the pakodas.
Fry the
Drain oil well and add to the kadhi immediately.
Give the Kadhi one more boil after adding the Pakode
Garnish with coriander.
Enjoy it hot, with steamed rice.
Pakodewali Kadhi
Author: 
Recipe type: Main Course
Cuisine: Indian
 
Ingredients
  • Thick Curd: 1 cup
  • Water: 2 ½ cups
  • Besan: 2-3 heaped Tsps
  • Ginger: 1 inch piece
  • Green Chillies: 2-3
  • Turmeric /Haldi : ½ Tsp, or as required
  • Salt, to taste
  • For the Tadka:
  • Garlic: 2-3 large pods. Peeled and chopped fine
  • Rye / Mustard Seeds: ½ Tsp
  • Jeera / Cumin Seeds : ½ Tsp
  • Methi Seeds: ¼th tsp
  • A small piece of Cinnamon stick
  • Dry Red chillies: 5-6 nos
  • Cloves: 3 nos
  • Kadipatta / Curry Leaves -7-8
  • Red Chilly Powder: 1 tsp
  • The Pakodas / Bhajias .
  • For the Pakoda’s:
  • Besan: ½  Katori
  • Onion: 1 large, cut into long strips
  • Green Chilly: 1, chopped fine
  • Coriander: 2-3 sprigs, chopped fine.
  • Curry Leaves: 3-4, ripped
  • Haldi, Red mirchi powder, Dhania and Salt to taste
Instructions
  1. For the Kadhi
  2. Add water to the curd and beat it well to give it a smooth and runny consistency, like chaas /buttermilk.
  3. Add 2-3 tablespoons of Besan to a katori of water, mix well, see that there are no lumps, and add this to the beaten Dahi.
  4. Finely crush together the peeled Ginger and chopped Green Chillies and them add along with Haldi and Salt.
  5. Place on a high flame, taking care to keep stirring continuously till the first boil, else it will curdle.
  6. After the first boil let it simmer till it starts thickening.
  7. For the Tadka:
  8. Heat 2-3 Tsps of Oil.
  9. To it add a generous pinch of Hing, Rye and Jeera.
  10. When they pop add the Kadipata, Dry Red chillies, Methi Seeds, Cloves and Dalchini.
  11. Add the chopped Garlic and saute till it is no longer raw.
  12. Now add the Red Chilly powder and saute for a minute or two.
  13. Add this tadka to the kadhi, let it boil for 2 more minutes and  switch off the flame.
  14. For the Pakodas:
  15. Add all the dry ingredients to a bowl.
  16. Mix well.
  17. Add a little water and make a thickish paste.
  18. Add the Onions,Coriander, Chillies and Curry Leaves to it and mix once again.
  19. Scoop out small portions of this mix and fry in hot Oil to make the pakodas.
  20. Fry the
  21. Drain oil well and add to the kadhi immediately.
  22. Give the Kadhi one more boil after adding the Pakode
  23. Garnish
  24. with coriander.
  25. Enjoy it hot, with
  26. steamed rice.
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1 Comment

  1. […] to stick together, preferring to stand a hair’s breadth apart from their own. Till, the creamy Kadhi cascaded down to meet them. The cheerful yellow of the Kadhi and the snowy whiteness of the Rice […]

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