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Introduction: When it comes to comfort food that’s packed with flavor and warmth, Kadhi Pakoda truly stands out! This classic Indian dish, with its creamy, tangy yogurt-based gravy and soft, savory gram flour fritters (pakodas), is a beloved staple in many households. Whether you’re planning a hearty lunch or a special dinner, Kadhi Pakoda has the power to make any meal memorable. It’s a dish that tantalizes your taste buds and leaves you feeling satisfied.

While it might seem intimidating to make, we’re here to show you an easy and straightforward way to prepare this delicious Kadhi Pakoda recipe. Get ready to impress your family and friends with a dish that combines the best of traditional Indian flavors. Let’s dive into how you can make this delightful curry for your next lunch or dinner!

Why Kadhi Pakoda is a Must-Try!

Kadhi Pakoda offers a unique blend of textures and tastes. The tanginess of the yogurt, the aromatic spices, and the soft, fluffy pakodas soaking up all the flavors create a culinary experience that is truly special. It’s not just a dish; it’s an emotion for many, especially when served with steaming hot rice or fresh rotis.

Easy Kadhi Pakoda Recipe for Lunch and Dinner

Here’s how you can prepare a mouth-watering Kadhi Pakoda that will make your meals special:

Part 1: Preparing the Pakodas (Fritters)

Ingredients for Pakodas:

• 1 cup Besan (Gram Flour)
• 1/4 cup finely chopped Onion (optional)
• 1-2 Green Chillies, finely chopped (adjust to taste)
• 1/2 tsp Ginger-Garlic Paste
• A pinch of Turmeric Powder
• A pinch of Red Chilli Powder (optional)
• 1/4 tsp Carom Seeds (Ajwain)
• A pinch of Asafoetida (Hing)
• Salt to taste
• Water (as needed)
• Oil for deep frying

Instructions for Pakodas:

1. In a mixing bowl, combine besan, chopped onion (if using), green chillies, ginger-garlic paste, turmeric powder, red chilli powder, carom seeds, asafoetida, and salt.
2. Gradually add water and mix well to form a thick, smooth batter. Ensure there are no lumps. The batter should be thick enough to hold its shape but not too stiff.
3. Heat oil in a deep pan over medium flame.
4. Once the oil is hot, carefully drop small portions of the batter into the hot oil using your hands or a spoon.
5. Fry the pakodas until they turn golden brown and crispy from all sides.
6. Remove the pakodas from the oil and place them on absorbent paper to drain excess oil. Set aside.

Part 2: Preparing the Kadhi (Yogurt Gravy)

Ingredients for Kadhi:

• 1 cup Sour Dahi (Yogurt), preferably slightly sour
• 2 tbsp Besan (Gram Flour)
• 3-4 cups Water (adjust consistency)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to taste)
• Salt to taste

For Tempering (Tadka):

• 2 tbsp Ghee or Oil
• 1 tsp Cumin Seeds (Jeera)
• 1/2 tsp Fenugreek Seeds (Methi Dana)
• 1/2 tsp Mustard Seeds (Rai)
• A pinch of Asafoetida (Hing)
• 2-3 Dry Red Chillies
• 8-10 Curry Leaves
• 1 Onion, finely sliced (optional, but adds great flavor)
• 1-2 Green Chillies, slit (optional)
• Fresh Coriander Leaves, chopped for garnish

Instructions for Kadhi:

1. In a large bowl, whisk together the yogurt and besan until thoroughly combined and lump-free.
2. Add water, turmeric powder, red chilli powder, and salt. Whisk again to ensure everything is well mixed.
3. Heat the yogurt-besan mixture in a heavy-bottomed pot or Kadai over medium-low heat.
4. Important: Stir continuously to prevent the yogurt from curdling. Bring the mixture to a gentle boil. This will take about 10-15 minutes.
5. Once it starts boiling, reduce the heat to low and let it simmer for at least 20-30 minutes. The longer it simmers, the better the flavors will develop, and the kadhi will thicken. Stir occasionally to prevent sticking.

Part 3: Combining Kadhi and Pakodas & Tempering (Tadka)

1. After the kadhi has simmered and thickened to your desired consistency, gently add the prepared pakodas to the simmering kadhi. Let them soak in the gravy for 5-10 minutes.
2. For the Tadka (Tempering): In a small pan, heat ghee or oil over medium heat.
3. Add cumin seeds, fenugreek seeds, and mustard seeds. Let them splutter.
4. Add asafoetida, dry red chillies, and curry leaves. If using, add sliced onion and green chillies and sauté until the onion turns light golden.
5. Pour this hot tempering directly over the Kadhi Pakoda in the pot.
6. Garnish with fresh chopped coriander leaves.

Serving Suggestions: Serve your delicious Kadhi Pakoda hot with steamed basmati rice, jeera rice, or fresh rotis/chapatis. It also pairs wonderfully with a side of pickle or a simple salad.