Kadi Pakoda Recipe is a spicy sour yogurt and gram flour (besan) based curry with deep fried fritters simmered in the curry. It goes really well along with plain rice and raw onion and papad.
This week we happened to go for a Lit-Com fest (Literary Communication Fest) at my daughter’s school. The topic of the fest was humor.
It was a very well organized event with the kids doing an exceptional job in poetry and prose recitation and some of the other events. Since the topic of the event was “humor”, every one of the programs had a touch of humor to it.
While we are on the topic of humor, I thought I will tell you about something that I observed there.
There were a couple of artists, stand up comedians and narrators who performed on some good humor related topics. All of them were extremely humorous and tickled your funny bones.
When I looked around, I found people attentively listening to every one of those pieces and enjoying all of them.
It made me realize one thing; that humor is a language that can catch everybody’s attention. Even the most inattentive and dis-interested person can be made to listen to you if you know how to express it through humor.
There were a couple of artists, stand up comedians and narrators who performed on some good humor related topics. All of them were extremely humorous and tickled your funny bones.
When I looked around, I found people attentively listening to every one of those pieces and enjoying all of them.
It made me realize one thing; that humor is a language that can catch everybody’s attention. Even the most inattentive and dis-interested person can be made to listen to you, if you know how to express it through humor.
Everybody around appeared so humor-starved and laughed at every bit of those performances even if it wasn’t too funny.
Indeed, we are all humor-starved.
We are so much into the fast lifestyle that we are in, that we do not find time for humor. Mobile phones, Social media, and the internet has pulled us so much into them that our quest for fun in life takes us to that single source – social media.
And when we get a chance to detach ourselves from that bondage, we enjoy real freedom. And real freedom is a must if you are to enjoy good humor.
Kadi Pakoda Recipe
Kadi Pakoda/Kadhi Pakora is one of my favorite recipes. This simple recipe is very easy to make and does not require many ingredients as well. It goes well with plain rice and raw onion. This can also be eaten along with plain chapati and paratha. Kadhi pakoda along with rice is the best combination for Lunch or Dinner.
Kadi Pakoda Recipe – A Tangy Yogurt Based Gravy With Gram Flour Fritters
Print Pin Save Recipe! Rate Share on FacebookIngredients
For Pakoda (about 10 pakodas)
- Besan chickpea flour - 5-6 tbsp
- Red chilli powder - 1 tsp
- Haldi powder - 1/2 tsp
- Salt to taste
- Water to mix
- Mustard oil/vegetable oil - to deep fry
For Kadi
- Besan chickpea flour - 1.5 tbsp
- Plain yogurt - 3/4th cup slightly sour yogurt tastes best
- Onion - 1 finely chopped
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/4th tsp
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Asafoetida - a pinch
- Ginger - 2 tsp grated optional
- Green chilli - 1-2 chopped
- Curry leaves - a few
- Dry kasturi methi leaves - 1/2 tsp
- Coriander leaves - 1 tbsp chopped
- Salt to taste
- Mustard oil/vegetable oil - 1 tbsp
Instructions
- Add besan, red chilli powder, haldi powder and salt in a bowl and mix everything well by adding water as needed.
- Do not make the batter very thick or, the pakodas will remain hard even after adding to the kadi.
- Let the batter stand for about 20 minutes.
- Now heat oil in a frying pan or kadai.
- With a spoon or with your hand, drop the batter in the hot oil.
- When the pakoras are partly cooked, then turn over and fry the other side.
- Fry till the pakoras are slightly crisp and golden.
- Remove the fried pakoras and place them on a kitchen paper towel so that the extra oil is absorbed.
- Fry the pakoras in batches this way, and set aside.
How to make curd mixture for Kadhi
- Whisk together yogurt and besan with a cup of water to get rid of lumps, if any.
- Heat oil in a kadai, once it is warm, add mustard seeds.
- When the seeds starts spluttering add fenugreek seeds, asafoetida and curry leaves.
- Saute for a few seconds and add chopped onion, green chilli and ginger.
- Saute till the ginger and onion turns golden brown.
- Add red chilli powder, turmeric and salt and add the yogurt-besan mixture into it quickly and mix well.
- If the curry is too thick than add more water as the kadi will thicken after cooking.
- Let it simmer till it begins to boil.
- Make sure the kadi is almost done, before adding the pakodas.
- Boiling too long after adding pakodas will cause them to break (especially if you managed to make them very soft).
- Also keep in mind that adding them too late will leave them dry.
- Add pakodas and bring to a boil, simmer for a few more minutes.
- Add kasturi methi and garnish with fresh coriander leaves.
- Serve hot with plane rice and roti.
