My favorite solution for leftover pakodas is kadhi! On the other hand, my husband’s favorite excuse to get me to make pakodas is kadhi. Haha.
Regardless, we both love piping hot pakodas dunked in a hot steaming bowl of Punjabi style kadhi. There is just something so delicious and comforting about this combination! Add some jeera rice to this mix and it’s pure bliss. Check out my classic Jeera Rice recipe here and my Onion Pakoda recipe here.
However, this kadhi also tastes fantastic on it’s own without any pakodas. That version is healthier as well. But, pakodas definitely add an amazing flavor to the kadhi!
Punjabi Kadhi
Cuisine: Indian, North Indian4
servings10
minutes40
minutes150
kcalA comforting yogurt based curry that includes gram flour and basic North Indian spices
Ingredients
2 cups yogurt/ curd (Check out how to make homemade yogurt here.)
1/4 cup besan/gram flour
1/4 tsp turmeric
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
4 cups water
2 tbsp oil
1 tsp mustard seeds
1 tsp jeera/ cumin seeds
1 tsp methi/fenugreek seeds
A few curry leaves
A few dried red chilis
2 green chilis (minced)
2 cloves garlic (minced/crushed)
1 inch ginger (grated)
1 medium yellow onion (thinly sliced and halved)
A handful of onion pakodas (check out my recipe here)
Instructions
- Add 2 cups yogurt to a large mixing bowl.. Use a whisk to beat smooth.
- Add 1/4 cup besan/gram flour to the yogurt and mix well. Whisk the mixture together to remove all the lumps.
- Mix in 1/4 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp garam masala, and and salt to taste. Whisk a bit more.
- Then, add in 4 cups of water. Mix well. Set mixture aside.
- If you don’t already have any pakodas handy and you would like to add them to the kadhi, this would be the time to make them. Check out my onion pakoda recipe here.
- Heat 2 tbsp oil in a pot at low flame.
- Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 tsp methi/fenugreek seeds to the oil.
- Once the seeds start to crackle and brown slightly, add a few curry leaves and a few dried red chilis. Sauté for a few minutes.
- Next add 2 green chilis (minced/crushed), 2 garlic cloves (minced/ crushed), and 1 inch ginger (grated). Sauté till aromatic.
- Add 1 medium onion (thinly sliced and halved). Sauté till translucent.
- Then, add in the whisked yogurt/ besen/spice mixture.
- Mix well and increase to a medium flame. Cook covered for about 10 min.
- Once the kadhi starts to bubble, lower the flame once again.
- Let the kadhi simmer at a low flame for about 20 minutes. Keep stirring in between.
- The kadhi should start to thicken. If it gets too thick, add more water. The kadhi should be on the runny side. Also, add more salt if required.
- Once the kadhi reaches the desired consistency, add the pakodas! Let simmer for a few more minutes and then take off flame. Serve hot! Enjoy 🙂
Notes
- I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
- I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
- I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
- There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
- Vegan Option: Use dairy-free yogurt to make this recipe vegan.
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
