Pakoda Kadi

Published under: Curries and Gravies

For Pakoda
Bengal Gram Flour – 1/2 cup
Onions – 2 tblsp, finely cut
Red Chilli Powder – 1/4 tsp
Salt – 1/4 tsp
Ginger Green Chilli Paste – 1/2 tsp
Turmeric Powder – a pinch
Cooking Soda – a pinch
Oil – to deep fry

For Kadi
Sour Curds – 2 cups
Bengal Gram Flour – 1 1/2 tblsp
Turmeric Powder – 2 pinches
Rock Salt – 1 tblsp
Curry Leaves – 2 springs
Ginger – 1 inch piece

For Seasoning:
Fenugreek – 1/2 tsp
Cumin Seeds – 1/2 tsp

1. Mix all the ingredients mentioned under pakoda except oil in a small bowl.
2. Add water little by little and prepare thick batter.
3. Heat oil in a kadai and deep fry small pakodas using the prepared batter. Keep aside.
4. Whip curds and dilute with another 2 cups of water.
5. Mix gram flour, salt, turmeric powder, ginger green chilli paste to this curds.
6. Heat this curd mixture in reduced flame without boiling, stirring in between till it becomes little thick.
7. Put prepared pakodas in this and cook for another one minute.
8. Remove from fire and add curry leaves.
9. Fry fenugreek, cumin seeds in little oil, add asafoetida and pour over kadi.
10. Serve hot with rice or puris.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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