Kadi Pakoda: A Tempting Indian Yogurt Curry with Fried Dumplings

Explore the delightful world of Kadi Pakoda, a classic Indian comfort food. Immerse yourself in the creamy yogurt curry infused with aromatic spices and accompanied by crispy fried dumplings. Learn how to make this heartwarming dish, perfect for satisfying your Indian cuisine cravings. Try our Kadi Pakoda recipe and experience a burst of flavors on your plate.

Ingredients:

For Kadi

Besan (Gram flour)-½cup

Curd-¾cup

Water-2½Glass(350ml)

Oil-2Tbsp 

Asofoetida-pinch

Cumin Seeds-1tsp

mustard Seeds-1tsp

Garlic-Finely chopped 1Tbsp

Dry red chillies-3

Curry leaves-2 strands

Turmeric-2tsp

For Pakora:

Besan-(Gram flour)-½cup

Onions-2medium size chopped

Ginger Garlic Paste-2tsp

Red chilly powder-1tsp

Chat masala-1tsp

Cumin Powder-1tsp

Salt-2tsp

Baking soda-1tsp

Coriander leaves-1 small bunch chopped

Oil- for Frying pakoras

For Tempering:

Oil-2Tbsp

Cumin Seeds-1tsp

Red chillies-2

Kashmiri red chilly powder-2tsp

Preparations:

• In a mixing bowl add Besan (gram flour) of Curd,
  water and mix well without any lumps, set aside.
• To a mixing bowl add chopped onions, ginger garlic paste, red chilly powder, chat masala, cumin powder and coriander leaves, add besan (gram flour), salt, baking soda. Add water and mix well. Make small dumplings and fry in a hot oil. Fry all pakoras and set aside.

METHOD:

1. In a pan heat oil, add asafoetida, cumin seeds, mustard seeds, crackle them. Add chopped garlic, dry red chillies, curry leaves saute for a while.
2. Dissolve  turmeric in 2Tbsp of water and add,  bring it to a boil.
3. Add besan and curd mixture, add 1/2 cup water mix well. Boil for about 25minutes stirring in  between.
4. Add fried pakoras to the boiling besan mixture, and finally add salt as per taste, mix gently and switch off the flame.
5. Prepare tempering, heat 2Tbsp oil, cumin seeds, red chillies, kashmiri red chilly powder.
6. Add the tempering to the kadi. Garnish with loads of coriander leaves. Serve hot and Enjoy!!!

Tips:

• Serves 5-6.
• Goes well with steamed rice.
• Always add salt in the end to avoid curdling.

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