Wednesday, March 11, 2009

Kadi Pakoda


For Pakoda:

  • 1/2 cup Besan
  • 1/4 cup onions, sliced
  • 1 green chilli, finely chopped
  • 1/2 tsp ginger, minced
  • Pinch of turmeric powder
  • 1/2 tsp Ajwain seeds
  • Salt to taste
  • Oil for frying

For Kadi:

  • 2 cups Yogurt
  • A large pinch of turmeric powder
  • 2 cups water
  • Salt to taste
  • 2 tbsp Besan
  • 4 green chillies
  • 1" ginger
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3 cloves garlic

For Seasoning:

  • 1/2 tsp Mustard seeds
  • A large pinch of hing
  • 1/2 tsp cumin seeds
  • 1 tsp oil
  • few curry leaves
  • Chopped cilantro to garnish



  • Mix besan, onions,chillies,ginger, ajwain, salt in a bowl.
  • Add enough water to make thick batter.
  • Take some batter in hand and put random shape pakodas in hot oil and deep fry until they turn brown.
  • Remove and keep aside.


  • Take the yogurt and water in a bowl, mix it well and make buttermilk of thick consistency.
  • Grind together chillies, ginger, garlic,coriander seeds, cumin seeds and mix it with the butter milk.
  • Add salt, besan and mix well.
  • Heat oil in a pan and add mustard seeds, when they start to crackle add cumin seeds, hing and curry leaves.
  • Pour the butter milk into the tadka and bring to a boil.
  • Finally add the fried pakodas to the kadi and cook for a couple of minutes.
  • Garnish with chopped cilantro and serve hot.


  1. sree, what a wonderful looking kadhi. a bowl of comfort food!

  2. hmmm..if you use red chilli powder instead of green chillies, and add half-a spoon of garam masala(typically in cold seasons), this becomes punjabi kadi, taught to me by my mother-in-law :)

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