Jun 14, 2008

Kadhi-Pakoda and Yellow for Bri..

Just by the title itself, you might have known that this post is for Bri and the Click event this month hosted by Bee & Jai of Jugalbandi is Click Yellow for Bri. All of us are doing whatever we can best, but its still an appeal to each one of you, to try and reach out and contribute whatever you can and help Bri with her fight with the dreadful disease cancer she is so bravely fighting with. Wishing you all the very best Bri and hope for the best.

Check out all the details of the event and how you can contribute here.

I had decided to make Kadhi-Pakoda for this event, but it took me quite long than expected to actually cook it up and then even longer to post it. I had tasted this dish only a couple of times at a friends place, so upon searching for recipes, came across a lot of variations. I decided to go ahead and tweak it with what I though we would like best and here it is.

I made 2 different varieties of pakodas, one onion-methi and the other just onion. The kadhi tasted just great with both of them and was a success.

You will find the recipe for Onion-Methi Pakoda here.

For the Kadhi


Buttermilk - 1 cup + 1 cup water. ( I used the Schepps Cultured Buttermilk, which is very thick. So diluted it with equal amount of water ).
Besan - 2 tbsps
Methi/Fenugreek seeds - 1/4 tsp
Jeera/Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
Hing - a pinch
Turmeric - 1/4 tsp
Ginger paste - 1/4 tsp
Green chillies, finely sliced - 1
Salt - to taste
Cilantro, roughly chopped - a handful


- Mix the besan in the buttermilk and water so that there are no lumps and the mixture is uniform. Keep aside.
-In a pan, heat little oil, add mustard seeds. When they start spluttering, add the cumin seeds, methi seeds, hing, green chillies and ginger paste.
- Add the besan-buttermilk mix to the pan, add turmeric powder and salt and bring the mixture to a boil, while sitrring in between. Add water if needed to adjust the consistency.
- Once the mixture is boiled and the raw smell from the besan goes, add the fried pakodas and simmer for about 2 minutes.
- Garnish with cilantro and serve hot with rice.

Also, check out Meera's yummy Mahararashtrian Yellow Kadhi here.

I'm sending the first photograph as my entry to this month's Click- for Bri. All our best wishes are with you Bri. And thank- you Jai & Bee for hosting such a wonderful event for a great cause.

Print this recipe


Purnima said...

Hey Maya...two posts!! :D Wow..the onion pakodas look deliciously tempting n so does this kadhi, the gravy looks thick n beautifully yello!! Tks for sharing!! (wd b in india this wkend to aug end)

Friendly Stranger said...

Wow! Looks yummy and appetizing!
Nice pics....
Happy blogging!

Asha said...

Maya, that is one yummy CLICK girl, looks mouthwatering. I love Kadhi and Pakoras were yummy. Good job!:)

Meera said...

That's really delicious!! I just loved the pictures. Can't decide which one I loved the most. Slurp!!Slurp!!Wonderful entry.

Also, thanks for the link.

Shilpa said...

Looks great Maya. I will have to cook this sometime. On my to-do for a long time now :)

Maya said...

Thank -you all for your encouraging comments :)..