Kadhi Pakode - A Punjabi Curd Delicacy
Kadhi Pakode is a Punjabi delicacy which brings together curd, gram flour, pakode and spices together in a mouth watering curry that has won the hearts of food lovers every where. Due to it's fame , it is made regularly in most homes. I, myself love the thick consistency of the curry while the oakodas themselves, always fun to have, here, soak up the delectable flavors of the curry making them juicy and totally irresistible.
I don't prefer sour curd, so here, I have used fresh curd for this recipe. The tadka which I have used adds an awesome flavor to the kadhi. As we want a thick consistency for this kadhi, we need the right amount of gram flour for this curd mix, but the kadhi itself needs to be cooked well enough so that we can obtain the right (thick) consistency for it. You may adjust the water as well as the amount of gram flour, depending on your own preference.
So, here's the recipe for this wonderful dish.
- 300 gms fresh curd
- 7 tbsp gram flour
- 1/4 tsp paanch foran (five spices blend - mustard, cumin, fennel, fenugreek and onion)
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 2 red chillies
- 2 green chillies (finely chopped)
- A pinch or two of asafoetida
- 2 onions
- 1 tbsp ginger and garlic (grated)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- Salt (according to taste)
- 1/4 tsp sugar
- 6 to 7 curry leaves
- 1 tbsp coriander leaves (chopped) (optional - for garnishing)
- 2 pinches of baking soda
- 1 tbsp coriander leaves (finely chopped) (for the pakodas)
1. Beat the curd and add 3 cups of water to it. Then, add 3 tbsp of gram flour and mix well enough so that you don't have any lumps of the gram flour in your mixture..
2. Chop the onions and green chillies finely.
3. Take 4 tbsp of the gram flour and add 1 finely chopped onion, chopped coriander leaves, a little salt, chilli powder and 2 pinches of baking soda. Sprinkle water just to moisten it and mix well, enough for the gram flour mix to get thick.
Instructions for cooking
1. Heat oil in a pan, enough to fry your pakodas. On a medium flame, take a little portion of the gram flour mix in your hand, and lightly drop it in the oil - make 4 to 5 pakodas like this at a time and fry them. Alternatively, if you don't want to use your hand, then go with a tea spoon, i.e. 1 tsp for 1 pakoda. Fry them till they turn golden in color. Make all your pakodas this way and keep them aside - the pakodas . you get will be crispy owing to the baking soda.
2. Add these pakodas into the beaten curd, gram flour and water mixture so that it absorbs the contents of the mix and swells up.
3. In the same pan, make sure you have only 4 tbsp of oil (if you have more than that after frying the pakodas, take it out). With the flame at medium, and the oil hot, add paanch foran, asafoetida and red chillies, and when they splutter, add the chopped onions, and stir fry for a while.
4. Add curry leaves and your grated ginger and garlic and stir for a minute, then, add 2 tbsp of water, green chillies, and then, turmeric, chilli, coriander and cumin powder. Stir fry for a minute.
5. Now, pour the beaten curd, gram flour, water and pakodas mixture and stir lightly making sure you don't break those pakodas.
6. When the mixture starts boiling, it will begin thickening up (the thickening is because of the gram flour). Add sugar and salt to it.
7. Cook on a low to medium flame for 7 to 8 minutes, stirring occasionally. At this point, the kadhi will get dense in texture. Now, cook for a minute, then switch off the flame.
8. Your tasty and juicy Kadhi Pakode is ready.
While there are many preparations for this dish, this is the ones I love the most.Totally mouth watering pakodas, juiced up with the curry of the kadhi makes me insatiable every time I have this dish. The sight of this kadhi is so appealing that it builds up my appetite even as I cook it. This is served with rice or rotis, parathas or puris. I have not garnished it with coriander leaves for this recipe, but it's totally awesome if you do (check out the image for it below).
So, I hope you make dish, and if you do, you're bound to enjoy and love it.