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Gujarati Kadhi & Pakoda

Gujarati Kadhi is a comforting yogurt soup with a blend of spices, while non-fried pakodas, made with gram flour and aromatic seasonings, complement it perfectly for a delicious and wholesome Gujarati meal. The kadhi's tangy richness and the pakodas' crispy texture create a delightful harmony on the plate.
Course Main Course
Cuisine Indian
Keyword comfort food, easy recipe, ghee, gujarathi kadhi, healthy cooking, kadhi, kadhi chawal, kadhi pakoda, kadhi recipe, lunch ideas, non fried pakora, pakora, protein packed, protein rich, Quick Recipe, tadka, wholesome meal, winter recipes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients

Kadhi Base:

  • 1 cup yogurt
  • ¼ cup besan gram flour
  • ½ teaspoon turmeric powder
  • 1 ½ tsp Salt
  • 1 green chili finely chopped
  • 1 tsp ginger paste
  • 1 tbsp sugar
  • 1 tsp cumin powder
  • 1 tbsp Fresh coriander leaves for garnish
  • 4 cups water

Tempering:

  • 2 tsp ghee
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 1 inch cinnamon stick optional
  • 4 cloves optional
  • 1 pinch of asafetida
  • 4 to 5 Curry leaves

Non-Fried Pakoda:

  • ¾ cup besan gram flour
  • 1 cup chopped onion
  • 2 green chilies finely chopped
  • 4 to 5 Curry leaves chopped
  • 1 tbsp Coriander leaves chopped
  • 1 ¼ tsp Salt
  • 1 tsp grated ginger
  • 2 tbsp rice flour
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • Water as needed
  • ¼ tsp baking soda
  • Oil for roasting

Instructions

For Kadhi:

  • In a bowl, whisk together 1 cup yogurt, 1/4 cup besan, 1/2 tsp turmeric powder, salt, 1 green chili, 1 tsp ginger paste, 1 tbsp sugar, and 1 tsp cumin powder.
  • Gradually add 4 cups of water while whisking to form a smooth mixture.
  • Heat 2 tsp ghee in a pan, add 1 tsp cumin seeds, 1 tsp mustard seeds, 1/4 tsp fenugreek seeds, 2 cinnamon sticks, 4 cloves, a pinch of asafetida, and curry leaves for tempering. Allow the seeds to splutter.
  • Pour the yogurt mixture into the pan, stirring continuously to avoid lumps.
  • Cook the kadhi on low flame until it starts to boil. Keep stirring to prevent sticking.
  • Garnish with fresh coriander leaves.

For Non-fried Pakoda:

  • In a mixing bowl, combine 3/4 cup besan, chopped onion, 2 finely chopped green chilies, chopped curry leaves, coriander leaves, salt, 1 tsp grated ginger, 2 tbsp rice flour, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder.
  • Gradually add water and mix to form a thick batter. Add 1/4 tsp baking soda and mix well.
  • Heat a paniyarappam tawa, add a few drops of oil in each cavity.
  • Spoon the batter into the cavities, filling them up to 3/4 full.
  • Cook on low to medium flame until the bottom is golden brown, then flip and cook the other side.
  • Once both sides are cooked and crispy, remove from the pan.

Video

Notes

Serve this hot with steamed rice