Pakodewali Kadhi
Recipe type: Main Course
Cuisine: Indian
  • 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
  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.
Recipe by Sirimiri at