Kadhi Pakodi Recipe | Buttermilk Kadhi | Pakodi wali Kadhi

Buttermilk Kadhi Pakodi or Karhi is a dish originated in India. It is a semi thick gravy made from low-fat buttermilk (mattha) and gram flour (besan), topped with pakoras.

Kadhi is usually sour with a little spice in it. However, there are different variants of this dish; for example, the Gujarati and Rajasthani kadhi is little sweet rather than sour as they add a small amount of jaggery or sugar.

Variations also include the addition of different vegetables, for example, baigan (brinjal) in which case it is known as baigan ki kadhi. People also prefer it plain without adding anything.

Kadhi is usually made with sour yogurt/curd, but making it with buttermilk gives it a smooth texture compared to yogurt/curd. You can serve it with steamed rice or chapati and Kadhi pakodi is usually considered as a light food and also good for stomach because of the buttermilk.

So, in this recipe, you are going to learn how to make kadhi pakodi made from buttermilk and gram flour (besan). The whole step by step process of making Kadhi and Pakodi / Pakora is discussed below with images at each step.

Ingredients:-                                     

For making pakodi:-

1. Gram flour / Besan – 1 cup
2. Turmeric / Haldi powder – 1/4^th tsp
3. Salt – to taste
4. Water to make the batter
5. Oil for frying

For making Kadhi:-

1. Unsalted Buttermilk / Mattha – 4 cups
2. Besan – 2 tbsp
3. Red chilli / Lal mirch powder – 1/4^th tsp
4. Turmeric / Haldi powder – 1/4^th tsp
5. Mustard seeds / Rai – 1 tsp
6. Fenugreek seeds/ methi – 5-6
7. Curry leaves / kadi patta – 4-5
8. Dry Red chilli / Khada Lal mirch – 1
9. Ginger garlic / adrak lehsun ka paste – 1 tbsp
10. Salt – to taste
11. Oil – 3-4 tbsp

Method:-

How to make pakodi

1. Take a bowl and add besan, a pinch of turmeric powder (1/4^th tsp) and salt to taste.
2. Mix it well and add water to make a thick batter.

Note: – Whisk the batter nicely and rest it for 5-10 minutes to make soft and fluffy pakodi.

3. Heat a pan and add oil just enough to dip the pakodi and not for deep frying it.

4. Now pour in small amount, the pakodi / pakoda batter into the oil.

5. When the pakodi is partly cooked from one side turn it to the other side.

6. Fry until the pakoras are crisp and golden brown.

7. Take them out on a plate and keep aside.

How to make Kadhi:-

1. In a bowl, pour the buttermilk and add besan, haldi and lal mirch powder.

2. Mix them all well so that no lumps are formed.

3. Keep this mixture aside and prepare the tadka / baghar.
4. Heat the oil and add the prepared tadka (mustard seeds/rai , fenugreek/methi seeds, dry red chilli/ khadi lal mirch & curry leaves / kadi patta)to it.

5. Allow them to crackle on low flame, so that they don’t get burnt.

6. Add ginger-garlic paste.

7. Mix well and cook until the rawness of ginger-garlic paste is gone and a good aroma of the ginger garlic can be felt.

8. Now add little or whole buttermilk mixture that we prepared, according to your convenience and cover the lid immediately.

9. After about 20-30 seconds open the lid and add the remaining buttermilk, if any.

10. Stir it and add about 2-2.5 cups of water.

11. Now mix it well and let it simmer on a low – medium flame for about 15-20 minutes.

12. Stir continuously at regular intervals.

13. After 15-20 minutes, when the kadhi thickens, add the pakodi and cook for another 4-5 minutes so that the pakodi absorbs the kadhi.

14. Kadhi Pakodi is ready. Garnish it with coriander leaves and serve it Hot with rice or chapati.

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