Kadhi pakodi
AI-drafted · awaiting admin review
Sour curd and besan curry simmered slowly with soft gram-flour fritters, eaten with rice across Uttar Pradesh.
Region: Across Uttar PradeshOccasion: Lunch; often on SundaysTime: 1 hourServes: 4Vegetarian
Ingredients
- For the kadhi: 1 cup sour curd, ¼ cup besan, 4 cups water, ½ tsp turmeric, 1 tsp chilli powder, salt
- For the pakodi: 1 cup besan, 1 onion, finely chopped, 1 green chilli, ½ tsp ajwain, salt, oil for frying
- Tempering: 2 tbsp mustard oil or ghee, ½ tsp methi seeds, 1 tsp cumin, a pinch of hing, 2 dry red chillies, a few curry leaves (optional)
Method
- Whisk the curd, besan, turmeric, chilli, salt and water until smooth.
- Make a thick batter of the pakodi ingredients with a little water, beat well and fry spoonfuls until golden.
- Heat the tempering oil, add methi, cumin, hing and red chillies, then pour in the curd mixture.
- Bring to a boil, stirring constantly, then simmer on low heat for 30–40 minutes until thick and smooth.
- Add the pakodis and simmer 5 minutes more so they soak up the kadhi.
- Serve with steamed rice.
History
Kadhi made from curd and besan is cooked all over North India; the UP version is thick, with soft onion pakodis and a mustard-oil tempering.
Significance
Kadhi-chawal is a beloved weekend lunch and is often cooked when there is extra sour curd at home.