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4.5 from 4 votes

Kadhi Pakora with Rice

This is the simplest of kadhi recipe — A mildly spiced pakora curry made with gram flour and yogurt. Pair it with a bowl of rice and a plain potato fry for a warm comforting meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 154kcal

Ingredients

  • 1 cup yogurt
  • 4 tbsp gram flour Besan, divided
  • ½ tsp turmeric
  • A pinch of asafoetida hing
  • 8 curry leaves
  • 2 dried red chillies
  • Salt to taste
  • 1 tsp kashmiri red chilli powder
  • 1 tsp cumin seeds
  • 3 tsp ghee
  • Oil for deep frying

Instructions

Pakora recipe

  • Whisk 3 tbsp gram flour with ~½ cup water to make a thick paste. Whisk it for about 5-7 minutes by hand so that the paste is nice and fluffy (My mom says that whisk is so much that the quantity of the paste almost doubles up by the air that you are incorporating in it).
  • Heat oil for frying in a deep wok or Kadhai.
  • Put spoonfuls of the gram flour paste into hot oil and deep fry till lightly brown.
  • Remove on an absorbent kitchen towel. Keep aside.

Kadhi Recipe

  • Whisk together the yogurt, 1 tbsp gram flour, red chilli powder, turmeric powder  and 3 cups water using a blender. (I use the same bowl as the one for making the pakora paste, so that any remaining batter is also used).
  • Heat 1 tsp ghee in the deep pan.
  • Add hing, curry leaves and dried red chillies.
  • Once the seeds crackle, add the yogurt mixture and bring to a boil, stirring continuously.
  • Add salt, lower the heat and simmer for 20 minutes, stirring occasionally.
  • Add the pakoras and simmer for another 5 minutes.

For the tempering

  • Heat 2 tsp ghee in a small pan (like a tadka pan). Add cumin seeds. When the seeds crackle, add the kashmiri red chilli powder.

To serve

  • Remove the kadhi in the serving bowl. Add the tempering on top. I love the deep red colour of the tempering on the yellow kadhi.
  • Serve hot with steam rice.

Notes

  • Keep the curd outside refrigerator overnight for it go sour. Else you can also add lime juice after the Kadhi is cooked.
  • I use Kashmiri red chilli powder which doesn’t have too much heat but adds natural colour. To make the kadhi spicier, you should use regular red chilli powder.