Curd,

Pakoda Kadhi

10:53 PM Chandra Karthikeyan 0 Comments

Ingredients:
For making pakodas
  • Besan/Gram flour - 1 cup
  • Onion - 1 (big)
  • Green chilli - 2
  • Salt - as required
  • Chilli powder - 1/4 tsp
  • Hing - little
  • Water - 1/4 cup or as required
For kadhi
  • Besan/ Gram flour - 2 tbsp 
  • Curd - 1.5 cup
  • Coriander powder - 1 tsp
  • Turmeric powder - 1tsp
  • Chilli powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Salt - as required
  • Onion - 1
  • Cumin seeds - 1 tsp
  • Fenugreek seeds - 1/2 tsp
  • Chilli - 2
  • Chopped ginger - 1 tsp
  • Curry leaves - little
  • Coriander leaves to garnish
Method:
Pakoda:
  • Mix all ingredients given under pakodas except water. Start adding water little-by-little to get the right consistency. The pakoda batter should not be thick as well as watery. 
  • Heat oil in a wide pan, drop small balls of batter and fry it golden brown.
  • Keep this aside.
Kadhi
  • In a pan, mix besan, curd, chilli powder, coriander powder, salt, garam masala and turmeric powder. 


  • Beat it nicely, keep this aside.
  • Heat 1 tsp oil in a pan, add fenugreek seeds, cumin seeds, slit green chillies, chopped onion, ginger and curry leaves (i used powdered curry leaves).

  • Saute this for a minute, then add the curd-besan mix and 1/2 cup water, let it boil for 4 to 5 minutes. When it start thickening, add pakodas and boil kadhi for a minute. Finally garnish with coriander leaves.
  • Leave this pakoda kadhi for 10 minutes before serving for nice taste.
  • Kadhi taste wonderful with rice.

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