Pakode wali Kadhi is a yogurt based Indian curry with Gram flour dumpling.
Can you imagine so much fuss about a simple and humble kadhi. In gujarat kadhi is our regular food with Khichdi. To us it was a regular fare but was surprised to find tales and spins surrounded with this humble dish. My cousins Nani called our Gujarati kadhi a bewa (widow) kadhi. Her reasoning would be you people don’t put any fritters or Pakodas in it so the name.
During long Summer’s my Nani and my cousin’s nani would visit our house. And all our afternoon was spent around both of them with tales and fun filled games. I learnt my initial cooking from these two wonderful women who always encouraged me to try something new and guiding me at each level. Their idea of kadhi started with preps in the morning if it had to be served in evening. In a large bigona (pot) yogurt was meshed with gram flour and spices. Then was cooked on a low flame for three to four hours. Yes this much time. And then the process of making pakodas and soaking it in the cooked yogurt mix. Lastly the kadhi would be tempered with fragrant spices to infuse more flavors. The end result was delicious and all the bigona would be finished fighting over who will lick the empty bowl. Insha Allah, I will share their recipe soon.
After getting married in different state, I was trying to learn as much of their food habits from my mother in law. My cooking had more of influence of northern India and Gujarat. While maharashtrian cooking consisted of loads of pre prepared masalas. Each having different use with meats and vegetables. One of those days, I told my mother in law today I will prepare kadhi. She was taken aback. And here I was wondering did I offend her in some manner. Though she is one of the coolest and friendly person I was a bit scared. After some time she said preparing kadhi is no joke.
Do you know a perfect kadhi has to be boiled 11 times. And the yogurt should not get curdled. Okay but how a already curdled yogurt will curdle again. I was rattling my brains for an answer ?. Still I kept quiet letting her complete. Furthermore she started telling me how her mother in law would stand beside her every time and see that kadhi is boiled 11 times at correct temperature and cooked properly. Okay now that was too much?. Shukr alhahamdolilha, I am a lucky gal to have such a good loving ma in law. Not to further bore you all, she asked me to prepare my version of Gujarati Muslim kadhi. Ya it’s totally different. And alhamdolilha my version of was like by everyone.
Today I am sharing with you recipe of pakode wali kadhi prepared at my in laws. Yes 11 boils remember?
This Kadhi is best eaten with parathas and rice. And if is a day old then you are in for a flavorsome treat. Let’s check out the recipe.
Serves 3
Pakode Wali Kadhi
A delicious Kadhi with dipped in pakodas
10Prep Time
50Cook Time
60Total Time
Save RecipeIngredients
- I
- 400 ml Buttermilk
- 1/4 cup yogurt
- 2 tbsp besan (gram flour)
- 3 tbsp chopped coriander leaves
- 2 curry leaves
- 2 cloves garlic
- 1/4 tsp turmeric powder
- II
- 1 tsp chopped coriander leaves
- 3 to 4 curry leaves
- 1 green chilly slice into four pcs
- III
- For the tempering of Kadhi
- 4 tbsp oil
- 1/4 tsp cumin seeds
- 2 garlic cloves chopped
- 1 tbsp chopped onion
- 2 whole red chilly
- IV
- For the pakodas
- 1 cup besan (gram flour)
- 1/4 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chilly powder
- 1/2 tsp salt or to taste
- 2 pinch of soda bicarb (opt)
- 1 slice medium size onion
- 1 green chilly chopped
- 1 tbsp coriander leaves chopped
- 1/3 cup of water + 3 tbsp
- Oil for deep frying
Instructions
- Grind together ingredient (I) to a a fine mix.
- In a deep vessel pour the grounded yogurt mix and add curry leaves, chopped coriander and sliced green chillies.
- Now put the vessel on medium flame and boil continuously stirring in one direction.
- Keep stirring till the mixture is slightly thick. Switch off the flame.
- Preparing the Pakoda: Mix together besan, cumin powder, turmeric powder, chilly powder, soda bicarb & salt. Now add water to prepare the thick batter. Add the sliced onion, green chilly and coriander. Heat oil in a pan. Take little pakoda mix and put in oil. Make medium size pakodas. Drain and keep aside.
- Now take 6 to 7 prepared pakodas and soak into the prepare curry.
- Tempering the Kadhi: Heat oil. Add in cumin seeds.Once crackled add the chopped garlic followed by onion. When little brown add in whole red chilly. Pour this flavored oil on the kadhi dipped with pakodas
- Serve with parathas or rice.
Notes
The consistency of kadhi is slightly thick as pakodas have to be soaked. The recipe for pakodas is more as we like to have it aside with the kadhi. Only 6 or 7 pakodas go into the kadhi. Not more than that or it will soak up all the gravy. This kadhi becomes more flavorful on the next day.
7.8.1.2
10
https://www.ghezaeshiriin.com/2018/12/pakode-wali-kadhi/Calories
352 cal
Fat
22 g
Carbs
27 g
Protein
13 g
