Kadhi Recipe (With Pakoras)
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
5 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
431 kcal
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Course
Main Course
Kadhi Recipe (With Pakoras)
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Kadhi recipe (with pakoras) is a curry cooked with lightly spiced yogurt, thickened with gram flour, and tempered with aromatic spices.
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Ingredients
- 2 cups yogurt
- ½ cup gram flour (see notes)
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- 6 cups water
- ½ yellow onion
- 1 tablespoon vinegar
- ¼ cup cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 4 whole dried red chilies
- 12 curry leaves
- 12 pakoras (see notes)
Instructions
- Whisk the yogurt, gram flour, and powdered spices until you have a smooth and creamy mixture.
- Add this mixture, ginger and garlic paste, and 6 cups of water to a blender and mix into a cohesive mixture. (see notes)
- Pour this mixture into a cooking pot, add the sliced onion and bring everything to a boil.
- Reduce to medium heat and stir at intervals for 15-20 minutes, until the kadhi stops foaming.
- Cover and cook on medium-low heat for an hour until you have a thickened and reduced mixture. (see notes)
- Prepare the pakoras using the linked recipe. (see notes)
- Add the cooking oil to a frying pan and roast the cumin seeds, mustard seeds, dry red chilies, and curry leaves for one minute.
- Pour this tempering over the cooked kadhi, cover with the lid, and set aside for 5 minutes.
- Place the cooked pakoras in a serving dish and pour the tempered kadhi over them, immersing them completely.
Notes
- Gram flour—For this recipe, Use South Asian gram flour, which is made from split Bengal gram and is known as besan. Chickpea flour is made from garbanzo beans and is not the same.
- Pakoras - For the fried fritters, refer to my pakora recipe with aloo. Omit the potatoes and follow the rest of the recipe as is. For best results, cook the pakoras and cool them to room temperature before adding them to the kadhi. This will prevent them from breaking.
- Blending the yogurt sauce - Don't over-blend the yogurt and gram flour mixture. A few pulses are enough. Conversely, if you have an immersion blender, you can blend the mixture directly in the cooking pot before adding the onions.
- Cooking the kadhi - The kadhi should be simmered on low heat for one hour. This helps it thicken and turn sour without burning at the bottom. The prolonged cooking also helps eliminate the raw taste of the gram flour. If the kadhi is becoming too thick, add more water during cooking.
Nutrition Information
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Serving
1serving
Calories
431kcal
(22%)
Carbohydrates
23g
(8%)
Protein
10g
(20%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Monounsaturated Fat
19g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
682mg
(28%)
Potassium
548mg
(16%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
826IU
(17%)
Vitamin C
127mg
(141%)
Calcium
204mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 431kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 682mg | 28% |
| Potassium | 548mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 127mg | 141% |
| Calcium | 204mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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