+91 9769117747

Recipes

Kadhi Pakoda (Bihari Kadhi)

Photo by Vinita Punjabi

This recipe was contributed by P.V. Narayanamoorthy.

This recipe is also known as Kadhi-Badi.

Ingredients

For the Kadhi

  • 1 cup vegan curd, made sour with 1 tsp ground raw mango or 1 tsp amchur (dry mango powder) added to it
  • 1 tbsp chickpea flour (besan)
  • 1 tbsp ginger-garlic paste
  • 1 tsp black pepper (kali mirch) powder
  • 1 tsp cumin (jeera) powder
  • 1 tsp coriander (dhania) powder
  • 1 tsp turmeric (haldi) powder
  • 1 tsp red chilli powder
  • Unrefined salt to taste
  • 2-3 cups water
  • 1-2 green chillies, slit
  • Fresh coriander leaves, to garnish

For the Badi

  • 1 cup chickpea flour (besan)
  • 1 tsp carom (ajwain) seeds
  • ½ tsp onion (kalonji) seeds
  • 1 tsp turmeric (haldi) powder
  • 1 medium-sized onion, chopped
  • Unrefined salt to taste

To Temper

  • 1 tsp cumin (jeera) seeds
  • 2-3 whole dry red chillies
  • 1 sprig curry leaves

Method

Mix all the ingredients for the badi with a little water to make a thick paste. Keep aside for 15 minutes. Make small balls of the badi dough and steam for 10 minutes.
Then bake these balls in a pre-heated oven at 200 °C for about 10 minutes (this stage is only to brown the balls, so please keep checking – otherwise, the balls may get burnt).

For the kadhi, mix the curd, besan, salt and spices in 2 cups of water. Beat for 5 minutes, to achieve a smooth, creamy mixture. Add more water, if you prefer a thin gravy.

In a kadhai, roast cumin seeds until they crackle. Add whole red chillies and sauté until fragrant. Add curry leaves. Now, add the kadhi mix and slit green chillies. Let this mixture cook on low heat for 15 minutes. Add the balls to the simmering kadhi gravy and simmer for 5 minutes more. Turn off the heat and garnish with coriander leaves. Serve with red/brown/black rice or millets. Enjoy!

Serves 4-5

Related Indian Curries

...
‘Malai’ Kofta
...
Appam And Stew
...
Baingan Bharta
...
Basic Gravy Paste
...
Bhindi Kadhi
...
Bhindi Masala
...
Bitter Gourd (Karela) and Potato Mash
...
Brinjal and Drumstick Spicy Curry
...
Cauliflower Masala
...
Chana Palak
...
Chettinad Curry
...
Chettinad Sorakkai Kurma
...
Chickpea & Vegetable Kurma
...
Chickpea Curry
...
Chole
...
Dahi Ni Kadhi (Parsi Kadhi/Gujarati Kadhi)
...
Dal ‘Fry’
...
Dal ‘Makhani’
...
Dal Tadka
...
Delicious Kootu Curry
...
Dhansak Dal
...
Dudhi Chana Subzi
...
Dudhi/Lauki Ki Sabzi (Bottle Gourd Curry)
...
French Beans Tossed with Peanut and Coconut
...
Jackfruit Sambar
...
Mangalorean Soy Chunks Curry
...
Methi Matar Malai
...
Methi Palak Sweet Potato Sabzi
...
Mixed Vegetable Makhanwala
...
Mixed Vegetable Sabzi
...
Mixed Vegetable Undhiyo
...
Mixed Vegetables in Coconut Curry
...
Mixed Vegetables in Red Gravy
...
Moong Dal Bhajia in Tomato Gravy
...
Moru Koottan (Kerala Kadhi)
...
Mumbai Pav Bhaji
...
Navratan Kurma
...
Onion Vathal Kuzhambu
...
Orange Peel Kuzhambu
...
Palak ‘Paneer’
...
Palak Mushroom
...
Poriccha Koottu
...
Punjabi Rajma
...
Sai Bhaji
...
Sambar
...
Shahi ‘Paneer’
...
Sindhi Kadhi
...
Smoky Dal Makhani
...
Soy Kheema
...
Soya with Peas and Gravy
...
Stuffed Baby Karelas (Bitter Gourd)
...
Stuffed Steamed Bhindi
...
Stuffed Vegetables
...
Tandoori Cauliflower/Vegetables
...
Tasty Pumpkin Potato Vegetables
...
Three Leaf Sukke
...
Tofu – Lentil Kofta in Tomato Sauce
...
Tofu ‘Paneer’ Bhurji
...
Tomato Kadhi
...
Tomato with Cream Curry
...
Vaalcha Birda (Sprouted Field Beans Curry)
...
Vegan Kadhi
...
Vegetable Kadhi (Andhra Kadhi)
...
Vegetable Poriyal
...
Yoghurt-Free Kadhi
Back To All Recipes
form_img

Sanctuary for Health And Reconnection to Animals and Nature

Translate »