Make a hearty Kadhi Pakora with a few easy steps. Get all the tricks and tips for that authentic pakora curry taste. So yum!
Yay!... it's time to share the most beloved and comforting Pakistani, Punjabi Kadhi Pakora, and chawal. Who can resist a warm bowl of aromatic, light, and fluffy Pakora curry?
And when the most popular Indian dumpling AKA Pakora gets soaked in it, you get a pillowy ball drenched in flavors ready to melt in your mouth.
Kadhi is gram flour (also known as besan) and yogurt curry. The word Kadhi originates from ‘karhna’  which means to simmer for a long time on low heat.Â
Kadhi requires a long-simmering duration for best texture and taste but the active cooking time is very low. You can pronounce Kadhi as [Ker-hee] in Urdu or [Kud-dhee] in Gujrati.
Kadhi pairs best with chawal and is called Kadhi Chawal. Gujrati communities pair kadhi with Khichdi.
Ingredients
- Gram flour:- This is flour made from split chicken pea pulse. A similar flour called chickpea flour made from the chickpea can also be used.
- Indian yogurt: This is the most important ingredient. Kadhi is made with Indian sour yogurt called ‘Dahi’. You can get it from the Indian store. If you wish to use plain yogurt then add a little lemon to it to make it sour.
- Curry leaves: Curry leaves give a unique taste to this curry. If you can’t find it then use cilantro. The taste will slightly be compromised but still close to the real taste.
- Indian spices: Cumin, coriander, turmeric, chat masala, fenugreek seeds, and red chili.
- Onion
- Tomato
- Ginger
- Garlic
How to make?
Punjabi Kadhi is usually served Indian fritter or Pakora. Gujrati also makes similar curry without pakora and serves it with Khichri or Haleem. The below pictorial show step to make kadhi. You can skip pakora.
- First, take yogurt and gram flour in a bowl.
- Whip it until smooth and no lumps are seen, set aside.
- In a large pot, heat oil and fry garlic until lightly golden then add chopped onions. Give it a stir and add the spices and curry leaves. Let it sizzle a bit.
- Now add tomato slices and reduce heat. We need to cover the pot and let the tomatoes get soft for about 3-4 minutes. If you feel like adding a little water here that's ok.
- When the tomatoes are soft it's time to add the whipped yogurt-gram flour paste and water. Add lots of water to curry as some water will evaporate while simmering. The pakora will also absorb water from curry and make it thick.
- Cover the pot and now we just need to relax while the kadhi simmers on low heat for 90 minutes at least. Do not boil it just slow simmers are best. You will see a layer of oil rising on the top that when you know it is ready. The curry should have reached desired consistency too. When most of the cooking is done it's time to add salt.
- Then in a separate pan, heat oil and add cumin, coriander seeds, curry leaves, and red chilies. Let it fry until you see the red color of chilies have darkened and are about to burn. That's when chilies have released all its flavors in the oil. (You can use any dried red chili that you have it hand.)
- Pour the tempering over the curry and TADA! Punjabi Kadhi is ready. Add the Pokora 15 minutes before serving and allow it to absorb the juices of curry. This will thicken the curry further.
While the curry simmer, do the preps for pakora. Always make more pakora than needed for curry as these are delightful snacks and few pakoras will be gone while the curry is still simmering.
- Making pakora is the easiest thing in the world! Just mix all the ingredients of batter in the bowl.
- Gradually add water and make a thick but flowing batter. You may add extra chat masala for spicy pakora.
- Check the consistency of the batter in the picture. A thick batter will make dense pakoras and for kadhi pakora dense pakora are better as they stay firm even after absorbing water from the curry. If you leave the batter for long, the onions will release its water and make it thin. The good news is you can always add more gram flour to thicken it.
- Heat oil thoroughly, then fry pakora on medium heat. You may fry a test pakora and check thickness and taste. Adjust if/as needed and then fry pakora in small batches until crispy and golden. Add 15 minutes prior to serving in hot curry and let it soak up the juices. Serve!
- Kadhi is best paired with zeera rice or Khichdi. However, some people have it with bread or roti too.
- You can also freeze leftover kadhi for up to two months. Ideally, kadhi and pakora should be frozen separately. Combine it after re-heating so the pakora remains intact after thawing.
Tips
Pakora curry or Kadhi Pakora is very easy to make but getting that's amazing taste can be tricky. Here are few tips to help you.
- Add more water in the beginning: The curry needs to simmer for 1 and a half or more hours so lots of water will evaporate. Adding more water later can dilute the taste. So use your best judgment and add more water than needed for your desired consistency.
- No salt, in the beginning: The curry can curdle if boiled on high heat to avoid this add salt later when most of the cooking is done.
- Be generous with garlic: Extra garlic gives that oomph taste to the curry.
- Cook for long and simmer on low heat: This is the most important tip for curry, cooking for long gives fluffy texture and unique taste to the curry. If you do not have time for long-simmering. You can also consider cooking curry in an instant pot or pressure cooker for the same taste with just 30 minutes of cooking.
- Use slightly sour Indian yogurt: This is a key taste developer. Kadhi needs to be slightly sour in taste. Indian sour yogurt work best for it.
- Tastes better next day: Like few other Indian foods like Haleem and Nihari, leftover Punjabi Kadhi Pakora tastes delicious the next day. So don't hesitate in making extra Kadhi chawal that will taste even better the next day.
Troubleshooting
While I never personally faced this curdling problem with Kadhi chawal. Here are a few tips that should help. Avoid boiling Pakora curry and simmer slowly on low heat. Do not use very sour or slightly stale yogurt. Add salt after most of the cooking is done.
If you are using packaged plain yogurt, it might not be as sour as Indian dahi. So you will need to add little lemon juice to it for the sour taste. Add lemon juice when most of the cooking is done to avoid curdling.
Sometimes, in hot weather "Dahi" gets too sour which will, in turn, make the curry sour. Adding ½ teaspoon of sugar can balance out the flavor a bit. Avoid using very sour yogurt in the first place.
If your kadhi is too thick, cook further to thicken. If cooking for long is not possible, add 1-2 tablespoons of gram flour. First mix gram flour with little water to make a paste and then add to the curry. Adding dry gram flour directly to a curry can form lumps.
If your curry is too thick you can add ¼ to ½ cup water to thin the curry. Then cook it for 10 minutes on very low heat for even consistency.
Hungry for more curry? Check these!
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Kadhi Pakora Recipe
Ingredients
FOR KADHI
- 2¼ cups plain Indian yogurt (dahi), 500 gram (slightly sour in taste), see notes
- ½ cup gram flour
- 2 tablespoon oil
- 1 tablespoon minced garlic
- ½ onion, roughly chopped
- 1 tablespoon minced ginger
Spices
- 1 teaspoon red chilli powder , or more to taste
- 3 Nos green chillies
- 1 teaspoon coriander powder, preferably roasted and grounded
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- ½ teaspoon fenugreek seeds
- 2 twigs curry leaves
other
- 1 small tomato, sliced
- 4 cups water, more as needed
- 1 teaspoon salt
FOR PAKORA
- 1 ½ cup gram flour
- 1 small onion, roughly chopped
- 2 green chillies, finely chopped
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
- ½ teaspoon chat masala, more to taste
- 1 teaspoon cumin powder
- 2 tablespoon chopped fresh coriander/ cilantro
- ½ teaspoon turmeric powder
- ½ cup water , more as needed
- ½ teaspoon chat masala, or more to taste, optional
- Oil , to fry
FOR TEMPERING OF KADHI
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- 1 teaspoon coriander seed
- 5 nos red chillies, I used button chillies
- 2 twigs curry leaves
- 3 tablespoon chopped fresh corriander/cilantro leaves, to garnish
Instructions
For Kadhi
- Whip yogurt and gram flour in a bowl until smooth, set aside.
- Heat oil in a large pot and fry garlic for few seconds then add chopped onions, ginger, and ingredient in the spice list. Give it a stir and let it sizzle for 1 minute.
- Now add tomato slices and reduce heat. Cover the pot and cook for about 3-4 minutes until tomatoes are soft.
- Now, add the whipped yogurt-gram flour paste and water. Cover the pot again and let kadhi simmers for 90 minutes or more on low heat, do not boil.The curry should be moderately thick at this stage. (It will thicken further after adding pakora.)
For Pakora
- Mix all the ingredients of batter in the bowl and make a thick batter.
- Heat oil thoroughly, then fry pakora on medium heat until crispy and golden.
For tempering of Kadhi
- Heat oil and add cumin, coriander seeds, curry leaves, and red chilies. Fry until you see the red color of chilies have darkened and are about to burn.
- Pour the tempering over the Kadhi. Add the Pokora 15 minutes before serving in the hot curry. Garnish with corriander andserve.
Notes
- Instant pot and pressure cooker: You can also consider cooking curry in an instant pot or pressure cooker for the same taste with just 30 minutes of cooking.
- Gram flour:- This is flour made from split chicken pea pulse. A similar flour called chickpea flour made from the chickpea can also be used.
- Indian yogurt: Kadhi is made with Indian sour yogurt called ‘Dahi’. You can get it from the Indian store. If you wish to use plain packaged yogurt then add a little lemon to it to make it sour.
- Curry leaves: If you can’t find it then use cilantro. The taste will slightly be compromised but still close to the real taste.
Ashok says
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Recipe 52 says
Thanks a lot. Ashok. ?