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GravyMethi pakoda kadhi

Methi pakoda kadhi

Jeyashri suresh
By Jeyashri suresh
METHI PAKODA KADHI

Methi Pakoda kadhi | Popular pakora kadi recipe with detailed step-by-step pictures, pairs well with plain rice or jeera rice.

Methi kadhi pakoda, for the first time I tried kadhi after I tasted it at my friend’s place and that really turned out so well. I took the recipe from her, the original source of the recipe is Tarla Dalal’s space. I slightly modified the original recipe to suit my family’s taste. Thanks, J for introducing such a yummy dish to me.

I have posted the Punjabi pakora kadhi recipe in Jeyashris kitchen. Kadhi is similar to the South Indian Morkuzhambu. We usually make mor kuzhambu with coconut and also we use thick curd. In this North Indian version, we don’t use coconut, and we use besan | gram flour.

Kadi pairs well with plain basmati rice or jeera rice or naan or roti or with khichadi too. Kadhi chawal is a popular one in Punjabi cuisine. Kadhi is widely made in Maharastra, Punjab, and Gujarat and each state has its own version of the kadhi.

Check out our Punjabi kadhi recipe, South Indian bonda morkuzhambu, Varuthu aracha morkuzhambu , Restaurant style Jeera rice

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Methi pakora kadhi

Deep fried methi pakoras dunked in yogurt sauce, pairs well with plain rice and roti
Course Lunch, Main Course
Cuisine Indian
Keyword North indian recipe, side dish for roti
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 3
Author Jeyashri suresh

Ingredients

For the pakora (around 12 pakoras)

  • ½ cup methi leaves finely chopped
  • ¾ cup besan | gram flour
  • ¼ cup curd
  • Salt to taste
  • Oil for deep frying

For kadhi

  • 1 cup thick curd
  • 1 cup water
  • 2 tbsp gram flour | besan kadala maavu
  • 3 tsp oil
  • 1 onion thinly sliced
  • 2 green chili
  • 1 tsp cumin seeds
  • 2 pinches asafoetida
  • ½ tsp turmeric powder
  • Salt as needed

Instructions

FOR MAKING PAKODAS:

  • Wash the methi leaves and chop them finely.
  • Add this to a bowl and add the salt, curd and gram flour to this.
  • Mix everything well. This mixture will be little sticky only.
  • Heat oil for deep frying.
  • Take a small portions of the batter and deep fry this in oil.
  • Fry till golden brown.
  • Once done, take out and drain excess oil in a kitchen towel.
  • Repeat the same for the rest.
  • Keep this aside.

For making Kadhi

  • In a bowl add 1 cup curd, 1 cup water, salt, turmeric powder and 2 tbsp gram flour.
  • Whisk this well without any lumps.
  • In a pan add 3 tsp oil and add 1 tsp cumin seeds, 2 slit green chilis.
  • Once the cumin seeds crackle, add the thinly sliced onions.
  • Saute till the onions turns translucent.
  • Now add the curd mixtue.
  • Keep the flame low-medium and stir this up well.
  • Boil this for 10-15 minutes, keep stirring in between.
  • Switch off the flame.
  • Transfer this to a serving bowl and add the pakodas to this, just before serving.
  • Serve with hot steamed rice or jeera rice.
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Notes

Notes:
1. If you are not serving the kadhi immediately don’t add the pakodas to this.
2. Before serving just heat up the kadhi nicely and dip the pakodas in warm milk for a minute and add this to the kadhi.
3. Methi pakora kadhi pairs well with rice, roti, and kichadi.

FOR MAKING PAKODAS:

  • Wash the methi leaves and chop them finely.
  • Add this to a bowl and add the salt, curd, and gram flour to this.
  • Mix everything well. This mixture will be a little sticky only.
  • Heat oil for deep frying.
  • Take a small portion of the batter and deep fry this in oil.
  • Fry till golden brown.
  • Once done, take out and drain excess oil in a kitchen towel.
  • Repeat the same for the rest.
  • Keep this aside.
Methi kadhi pakora

For making Kadhi

  • In a bowl add 1 cup curd, 1 cup water, salt, turmeric powder and 2 tbsp gram flour.
  • Whisk this well without any lumps.
methi kadhi pakora
  • In a pan add 3 tsp oil and add 1 tsp cumin seeds, and 2 slit green chilis.
  • Once the cumin seeds crackle, add the thinly sliced onions.
  • Saute till the onions turn translucent.
  • Now add the curd mixture.
  • Keep the flame low-medium and stir this up well.
  • Boil this for 10-15 minutes, and keep stirring in between.
  • Switch off the flame.
Methi pakora kadhi
  • Transfer this to a serving bowl and add the pakodas to this, just before serving.
  • Serve with hot steamed rice or jeera rice.

Notes:

  1. If you are not serving the kadhi immediately don’t add the pakodas to this.
  2. Before serving just heat up the kadhi nicely and dip the pakodas in warm milk for a minute and add this to the kadhi.
  3. Methi pakora kadhi pairs well with rice, roti, and kichadi.

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