Last Updated on
Kadhi one of the most popular yogurt based gravy thickened with or without chickpea flour(besan) , prepared in minimum spices and tempered with fenugreek seeds/ mustard seeds /cumin seeds and curry leaves(optional) with chickpea fritters(pakora/pakodi)
Today I have here one of my favourite food. Kadhi Pakodi or Pakoda..I love Kadhi Pakora and I really miss Kadhi cooked by my mom. Whether I go to my parent’s house or she comes to our place this is one thing that we all want her to cook for us. Whenever I make Kadhi, my kids always tell me “why don’t you cook kadhi like naani(maternal grandmom)”. The kadhi made by her is so perfect !! the pakoras are melt in mouth and she doesn’t even add baking soda to it as many people add to the batter while making pakora for softness!!
Kadhi is a favourite comfort food among most of the Indians. It is very popular especially in the states of Uttar Pradesh(U.P), Haryana, Punjab, Rajasthan and Gujrat. Other states too have their own version. Each version is equally delicious and comforting with it’s own uniqueness. Kadhi from Gujarat is has a sweeter taste to it and it is made with or without besan/chickpea flour. In U.P it has a sour taste as it is made from Khatta dahi(sour yogurt). Punjabi Kadhi is very much similar to the one from U.P. In rajasthani kadhi no pakodi are added , also it is thinner in consistency and it is mainly served with Pyaz Ki Kachoris. Down in south India, yogurt based curries are popular but are made without the addition of chickpea flour and have different local ingredients like coconut.
The kadhi pakodi that I am presenting here s from U.P. I learnt this from my daadi(grandmom) and mom. My daadi used to make amazing kadhi and like my kids look forward to kadhi made by mom, we look forward to her preparation.
Traditionally we used khatta dahi/buttermilk for making it. In India, many people use homemade yogurt/curd. Every night they make a new batch. Due to the hot climate in India, the curd turns sour very soon . People avoid eating sour curd especially at night,as it is considered harmful to health.The leftover is stored for making butter and ghee. Buttermilk that is left from the butter preparation for ghee, is used for making Kadhi. The sour curd can also be used for making Kadhi. So, Kadhi is a weekly or fortnightly affair in many households.
The popular combination with Kadhi is Steamed Rice. But I like it even with chapatis. My mom always makes some Jeera Aloo along whenever she makes Kadhi. Kadhi Chawal(Kadhi and Rice) aur aloo ki subzi was one of our favorite weekend meal at my Mom’s house. My hubby was not a Kadhi fan when I got married, and I was like.’why doesn’t he eats Kadhi 🤷 but slowly and gradually he also has started eating it😉. My kids just love Kadhi Chawal but they like to have it without jeera aloo.
How to Cook Kadhi.
Kadhi means ‘to cook on slow flame”.Yogurt and chickpea flour mixture is cooked on slow flame till it thickens. When my grandmom lived in village she always cooked kadhi on Chulha a kind of earthen brick stove, though she had gas -stove too. It took around an hour or so to make it. But, the taste of the kadhi used to just so different and just so delectable.. Those who have eaten kadhi made on slow flame on chulla or have eaten at dhabas will agree with me. Still many people do that. Now a days, people don’t have much time so and also to save the wood and reduce smoke they cook on gas stoves, in a heavy bottomed kadhai or pan. And with the introduction of Instant Pot/Nutripot(in India) we can now cook kadhi under 30 minutes from start to end. After I have bought my Instant Pot I always cook Kadhi in it. This is how things change with time and technology!!
Pakora/Pakodi for Kadhi
Pakora/Pakori as chickpea fritters that we add to Kadhi. You can make plain fritters or can also add finely chopped fresh spinach/fenugreek/coriander cilantro leaves to it.
For Pakodi, make the batter of besan/chickpea flour,add caraway/ajwain seeds and salt. The batter should be of thin consistency. Many people complain that the pakodi come out hard To get soft pakodi, keep these pointers in mind while making pakodi.. you will never get hard pakodi.
- To get soft and melt in mouth Pakodi, always beat the batter well. Just like the way we beat batter for Dahi Vada. The batter should be light and airy. This is the secret to making melt in mouth pakodi for Kadhi.
- You can also add a pinch of baking soda if you don’t want to do all the muscle work!!
- Drop the batter into hot oil and fry till medium brown. Drop small lumps of batter you can use a tsp for that. The batter swells up
- To test whether the batter is light enough to fry and give soft pakodi, take water in a bowl, drop a tsp of batter in water. If it floats up the batter is ready.
To make Kadhi we need yogurt/curd/dahi,chickpea flour or besan. Kadhi is made by mixing besan with yogurt and water along with turmeric powder, salt. You can add some red chilli powder also along with it. If you don’t like sour yogurt add a tsp of sugar to it.
I use mustard oil for making Kadhi and tempering it with fenugreek seeds and cumin seeds with hing or asafoetida. I also use garlic and onions for tempering kadhi when I cook it and also before serving it.
To temper Kadhi in pan, heat mustard oil till it’s smoking point. Cool it a bit then add 1 tsp of asafoetida/hing. Add fenugreek seeds and cumin seeds along with whole red chillies. Once the spices give aroma, add coarsely garlic and green chilli(optional), saute till the garlic turns light brown. Add finely sliced onions and fry till light brown. Also, add chilli powder if you want. Add the tempering to Kadhi and cover with lid for a while, till the aroma of spices and garlic infuses in kadhi.
Few pointers to keep in mind to get the right consistency of Kadhi ..
- Mix besan/chickpea flour well in curd. Take care it does not form lumps. If you get lumps strain it through a sieve..
- If you are making Kadhi for first time, follow the recipes, later you can adjust the recipe as per your required consistency(thick or thin). Also, kadhi gets thickened once it starts to cool down. Add ,1/4 cup or as required lukewarm water to it before serving to get the right consistency.
- Soak the fenugreek seeds a 2-3 minutes before preparing tempering. Drain water and dry the seeds on a paper towel before adding to tempering.
- Once you add kadhi to pan to cook keep mixing it for first few minute, else it will curdle.
You can also add curry leaves to the tempering. Add a tsp of desi ghee before serving it. Ghee enhances the taste of Kadhi.
So let’s see my version of Kadhi Pakora..
- 1/2 Cup Chickpea Flour
- 1/4 tsp Caraway Seeds/Ajwain
- 1/2 tsp Salt
- Water to make the batter
- 2 Cups Yogurt/Dahi/Curd preferably sour
- 1/2 Cup Chickpea Flour
- 1/2 tsp Turmeric Powder
- Salt as per taste
- 4-5 Cups Water or as required
- 1 Onion (Medium) finely chopped
- 4-5 Garlic Cloves
- 1 Green Chilli
- 1.5 tsp Cumin Seeds
- 1 tsp Fenugreek Seeds
- 1/2 tsp Asafoetida/Hing
- 2 tbsp Mustard Oil/Vegetable Oil
- In a bowl add caraway seeds with besan and salt.
- Add little water to mix the batter. The batter should be thick than the cake batter. Beat the batter for 4-5 minutes till you get fluffy batter.
- Take water in a bowl and drop a tiny potion of batter. If it floats on top, batter is ready for making fritters.
- Keep aside the batter of 5-10 minutes. Meanwhile heat oil in a kadhai to fry the pakodi.
- Drop tiny portions of batter in hot oil and fry till golden in color. Do not fry on high flame else pakora will stay raw from inside.
- Once done, take out on kitchen towel and keep aside.
- Soak Fenugreek seeds in water fro 5 minutes. Just before using for kadhi preparation drain water from the seeds and dry these on a kitchen towel. This way seeds won't turn black while sauteing and also won't splatter when we add wet seeds to oil in pot.
- In a mixing bowl, add yogurt, chickpea flour and salt. Mix together, till no lumps remain. Add water and mix well. Ensure no lumps are there in the mixture.
Kadhi in Instant Pot
- Switch on the SAUTE MODE of Instant Pot on and set the timer to 10 minutes.
- When the display shows hot, add oil in the inner pot. Add asafeotida , whole red chilli and fenugreek seeds.
- Add finely chopped or coarsely crushed garlic and green chilli. You can also finely chop garlic.
- Add finely chopped onions and fry till onions are translucent. Cancel the saute mode.
- Add the yogurt and chickpea mixture slowly into the pot, and stir it continuously for 2-3 minutes. set the SAUTE mode ON again, set time to 5 minutes.
- Keep stirring kadhi for another 2 minutes. Wait till it gets a boil. This will take another 5 minutes.
- Stir again and cancel the SAUTE Mode, cover the lid and set the SOUP Mode ON. Keep the Pressure on LOW and set timer for 12 minutes.
- Once the timer goes off, wait for 2-3 minutes and then do a manual quick release(QRP). Check the thickness of Kadhi.
- If the Kadhi is thin as your liking, cook Kadhi for another 5 minutes on high. If the Kadhi is thick, add around 1/4 or more warm water to kadhi and mix. Add Pakodi to kadhi.
Kadhi on Stovetop
- Take a heavy bottomed kadhai, add ghee/oil to it. When the oil is hot enough add hing, fenugreek seeds, garlic and green chillies.
- Add finely chopped onions and fry till onions are translucent.
- Add the yogurt and chickpea mixture slowly into the pot, and stir it continuously for 2-3 minutes., till a boil comes. Lower the flame to minimum.
- Cook Kadhi for another 20-25 minutes or till it thickens. Keep stirring in between. Add pakodi to kadhi.
Prepare the tempering
- In a pan add mustard oil/desi ghee. When the oil is hot enough add a pinch of hing, cumin seeds and 1 whole red chilli(optional).
- When the seeds crackle, add finely chopped garlic, saute till light brown, add red chilli powder. Saute for a few seconds and add tempering to Kadhi.
- Close the Lid of Instant pot or cover kadhai for few minutes till the aroma of tempering infuses in Kadhi.
- Serve hot with a tsp of Desi ghee added, ith Steamed Rice or Chapatis!!
- When the display shows hot, add mustard oil in the inner pot. Heat the oil for another 1-2 minutes or till it's smoking point.
- You can use any vegetable oil/desi ghee for making Kadhi.
So, do try my version of Kadhi Pakodi either in Instant Pot or on stove top kadahi, I am sure you will surely like it. Hot Kadhi with steamed rice with some onions on side is for sure a comforting treat. I make a big batch of Kadhi and usually keep it at least for myself for the next day. I can even have it like a soup with any rice or chapati. I feel Kadhi just like Dal Makhani tastes better the next day. Temper it again with a pinch asafoetida, cumin seeds and red chilli powder before having it.
You can make it without pakodi or add some boondi to it, if you are on low-fat diet or don’t like to add pakodis in it. Make Pakodi in Appe Pan if you have, for the non-fried version.
Skip garlic and onion for no-onion no-garlic version and for the gluten-free version skip asafoetida.
Linking my Kadhi Pakodi recipe to my Foodie Monday Bloghop Facebook group for the theme #191DahiDelights, suggested by Priya Iyer who blogs at The World Through My Eyes.Do check her blog where she has some amazing recipes from South Indian and Gujarati Cuisine.
Also,do check what my fellow bloggers have brought to the Dahi Delights!!
Hope you will love my version of Kadhi Pakora as much as we love it!! Do give it a try.
If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.
Thanks for stopping by!!