Kadhi Pakora
Sour buttermilk-besan curry simmered until silky, studded with soft gram flour pakoras, a nourishing everyday MP home meal.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Heavy pot
- •Kadhai for frying
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 17 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 280 kcal
Instructions
- 1
Whisk the sour curd with 40g besan (gram flour), turmeric and water. Beat until smooth and completely free of lumps.
- 2
Mix remaining besan, chopped onion, one chopped chilli, baking soda, salt and water into a thick batter. Deep fry small spoonfuls until golden and crisp.
- 3
Heat 2 tbsp oil in a heavy pot. Sizzle the mustard seeds, cumin seeds, dried red chillies and curry leaves.
- 4
Pour in the curd-besan mixture and add salt. Bring to a gentle boil, stirring continuously so it does not curdle.
- 5
Simmer on low heat for 20-25 minutes, stirring occasionally. Cook until the kadhi (yoghurt sauce) thickens slightly.
- 6
Add the fried pakoras (fritters) to the pot. Simmer for another 5 minutes so they soak up the kadhi.
- 7
Serve hot over steamed rice.
Chef's tips
Keep stirring while the kadhi comes to a boil so the curd does not split. Add the pakoras just before serving so they stay soft without getting soggy.
Ingredient substitutions
- sour curd → fresh curd with 1 tbsp lemon juice
Storage
Refrigerate for up to 2 days; pakoras soften over time.
Reheating
Reheat gently on the stove, stirring frequently.
Common mistakes to avoid
- •Boiling the curd mixture on high heat without stirring, which causes it to curdle.
Serving suggestions
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