Pakora Kadi

How to make Pakora Kadi ?






For Pakoras:

  • Channa dal –  1/2 cup
  • Dry red chillies – 2 
  • Salt to taste 
  • Cumin seeds – 1/2 tsp 
  • Oil for deep fry

For Kadi:

  • Besan / gram flour – 1 to 2 tbsp 
  • Curd /yogurt (sour) – 1 cup 
  • Water – 3 cups 
  • Cumin seeds – 1/2 tsp 
  • Mustard seeds – 1/2 tsp 
  • Fenugreek seeds – 1/8 tsp 
  • Ghee – 2 tsp 
  • Asafoetida – a pinch 
  • Aalt to taste 
  • Turmeric – 1/4 tsp 
  • Fresh green chilies – 1 (slit into half)
  • Fresh ginger- a half inch piece (chopped finely)
  • Curry leaves – a sprig of leaves 
  • Fresh coriander – a handful (chopped)


For making Pakora:

  • Soak the chana dal overnight or at least for four hour. Wash the soaked dal and grind it to smooth paste along with dry red chillies, cumin seeds, and salt with the help of enough quantity of water.
  • Now, take a deep fry pan and heat the oil for frying the pakoras on medium  heat. Once, the oil is hot add spoons of chana dal batter into the hot oil and fry till golden and crispy.
  • Remove the crispy pakoras out from oil into a paper towel and keep aside

For making Kadi:

  • Mix the besan and curd into a smooth paste without any lumps and keep aside. 
  • In a sauce pan, heat the ghee on a medium heat to make the tempering/ seasoning for the kadhi.
  • When the ghee is hot add mustard seeds, cumin seeds, fenugreek seeds and asafoetida and let the mustard seeds crackle. 
  • To the above, add curry leaves, split green chillies and chopped ginger and let them fry for a few seconds.
  • Now add the curd /yogurt mixture to the sauce pot and water. Mix them well to avoid lumps.
  • Add turmeric powder, salt and let it boil for five minutes. The kadhi thickens as it boils. Adjust the thickness of the kadhi with excess water to pourable consistency and let it boil for another minute. Remove from heat and set aside.
  • Just before serving add the pakoras to the kadhi.
  • Garnish with coriander.
  • Serve hot with rice or roti to Perumal and enjoy His prasadam.