Hyderabadi Kadhi Pakora - Ultimate comfort food that is hearty, delicious, & soul-satisfying! Gluten-free chickpea flour fritters dunked into this gorgeous yogurt-based thick, soupy consistency kadhi. Serve it with a steaming bowl of rice.
Hyderabadi Kadhi Pakora - Ultimate comfort food that is hearty, delicious, & soul-satisfying! Gluten-free chickpea flour fritters dunked into this gorgeous yogurt-based thick, soupy consistency kadhi. Serve it with a steaming bowl of rice.
Kadhi or karhi is a very famous dish from India. There are many variations of kadhi, depending upon different regions of India. Gujarati Kadhi is a very popular kadhi recipe from the region of Gujrat. It's sweet and tangy kadhi, seasoned with cloves. Sprouted green moong kadhi, a very healthy and unique preparation of kadhi using moong sprouts, Rajasthani, Sindhi kadhi, Punjabi Kadhi, and Haryanvi Kadhi.
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About Kadhi Pakora Hyderabadi
Hyderabadi Dahi Ki Kadhi is a popular dish from Hyderabad, India. It's a yogurt-based thick, soupy consistency kadhi with chickpeas flour fritters or pakoras, seasoned with some aromatic Indian spices and served over steamed rice. Great comfort food for a cold, wintry night.
Hyderabadi dahi ki kadhi is thick and soupy yogurt-based kadhi, made with diluted yogurt and besan or chickpeas flour. The soul of this kadhi is lots of garlic, apart from adding flavor to this dish, garlic is also beneficial for health, especially during the winter months.
In addition to garlic, fresh cilantro is also added to enhance the flavors of this kadhi. Cooked with some aromatic Indian spices such as turmeric powder, and red chili powder, the kadhi is simmered until thickened and all the flavors are absorbed into the kadhi.
Once the curry is cooked, besan or chickpeas flour pakoda or fritters are added to the curry. This pakoda or fritters adds a nice depth to this flavorful kadhi. Finally, tempering with some whole spices is added to the kadhi, thus making it a complete, comforting meal.
Hyderabadi dahi ki kadhi is typically served over white steamed rice. It's one of the classic recipes from Hyderabadi cuisine - Hyderabadi Dahi Ki Kadhi!!
Pic Shown: Hyderabadi Dahi Ki Kadhi
Ingredients For Kadhi Pakora
Yogurt: I used full-fat yogurt, at room temperature for this recipe.
Besan: Chickpea flour or besan to thicken the kadhi. I buy chickpea flour from an Indian grocery store.
Garlic: Lots of garlic. I love garlic and used an entire bulb of garlic for this recipe. Feel free to use as much or as little garlic as you like. Garlic adds a magnificent flavor to this kadhi.
Ginger: Organic ginger, grated and used some homemade ginger-garlic paste for the pakora.
Garlic: Fresh organic garlic is what I used. I think organic ginger-garlic adds a nice flavor to any dish.
Green Chili: We like kadhi spicy, so I have used Thai green chili. For less spicy, use a mild chili like serrano pepper.
Cilantro: A small bunch of cilantro to make the kadhi paste. You can use just the stems of the cilantro, which adds lots of fresh flavor to the kadhi.
Curry Leaves: I have a curry leaf plant at home and I used fresh curry leaves for the recipe. You can use dried curry leaves, which works fine.
Spices: I used basic Indian spices like turmeric powder, coriander powder, red chili powder, and asafetida.
Whole spices: I used some whole spices for the tempering like cumin seeds, methi seeds, coriander seeds, and whole red chili.
Oil: I used canola oil and some mustard oil for making tempering the kadhi and making the pakora. You can skip the mustard oil if you don't like the pungent flavor. I used some while making the pakora. You can use peanut or vegetable oil.
Pic Shown: Hyderabadi Dahi Ki Kadhi
How To Make Kadhi Pakora
Traditionally, kadhi is made on a stovetop in a heavy bottom pot and simmered for quite some time to bring out all the flavors. This is like a chili recipe, it tastes better when simmered for a long. The kadhi has a nice tangy flavor that comes from the sourness of the yogurt.
Today, I am sharing my recipe for this flavorsome Hyderabadi dahi ki kadhi or yogurt kadhi. Pakoda or fritters are made with besan or chickpeas flour and are later added to the kadhi. Sharing stovetop and Instant Pot kadhi recipe. Every time I make this Hyderabadi dahi ki kadhi, it's always a huge hit.
Prep For Kadhi Pakora
In a blender jar, add garlic, ginger, green chili, fresh cilantro, curry leaves, turmeric, coriander powder, and salt. Make a fine paste. Keep it aside.
In a mixing bowl, mix yogurt, chickpeas flour, paste, and water, into a smooth mixture. Keep it aside.
Stovetop Hyderabadi Kadhi Recipe
Heat a large and deep, heavy-bottom pot. Add oil, when oil is hot, add cumin seeds, asafoetida, fenugreek seeds, and crushed coriander seeds, and saute for 1-2 minutes.
Whisk the prepared yogurt mixture, and carefully pour it into the pot. Bring the mixture to a rolling boil, stirring continuously.
Note: Stir frequently to avoid besan sticking to the bottom of the pot.
Once the mixture comes to a boil, reduce the heat to medium-low and simmer the kadhi for 30-35 minutes or until desired consistency.
Note: As the kadhi gets cooked, the foam settles down and the raw smell of besan is no more.
Kadhi is ready when there is no foam on the top, the bubbles will be slow and gentle, and the consistency of the kadhi is thick. Turn OFF the heat.
While the kadhi is simmering, let's fry the pakoras.
How To Make Pakora (Fritters)
In a bowl, mix all the for pakora - besan, ginger-garlic paste, turmeric powder, red chili powder, and salt to taste and make a smooth batter. Allow the batter to rest for 10 minutes before making the pakora.
Heat enough oil in a Kadai or a wok to deep-fry the pakora. Once the oil is moderately hot, reduce the heat to medium, add a spoonful of the batter, and fry until golden brown on both sides. Turn the pakoras halfway for even cooking.
Repeat the process for the remaining batter. Keep the pakoras aside.
Once the kadhi is ready, add the pakora to the kadhi. Prepare the tadka (tempering).
For The Tadka (Tempering)
Heat a tadka pan or a small pan. Add oil, cumin seeds, and garlic. When the garlic turns slightly brown, add whole red chili, and a few curry leaves, and turn off the heat. Add Kashmiri red chili powder, give a stir, and immediately pour this tempering over the kadhi.
Cover and let the pakoras soften and soak all the flavors from the kadhi. Around 10-15 minutes.
Garnish with some fresh cilantro. Serve hot with some steamed rice. Enjoy!!
Pic Shown: Hyderabadi Dahi Ki Kadhi
Instant Pot Hyderabadi Kadhi Recipe
Instant pot Hyderabadi dahi ki kadhi is a very quick and easy way of cooking this kadhi. It tastes amazing. Making kadhi consists of two parts - firstly making the base of the kadhi, yogurt sauce which is cooked in Instant Pot. Secondly, fritters or pakoras, are fried on a stovetop. Here's an easy step-by-step method of making Hyderabadi dahi ki kadhi in Instant Pot.
Step 1: Turn ON SAUTE (more), and add oil, when oil is hot, add cumin seeds, asafetida, fenugreek seeds, and crushed coriander seeds, and sauté for 1-2 minutes.
Step 2: Now add the yogurt mixture, and mix well. Close the lid, and the vent sealed. PRESSURE COOK (high) for 6 minutes. Followed by natural pressure release, around 10 minutes.
Step 3: Follow the directions above "How to make pakora"
Step 4: Open the lid, turn ON SAUTE (more), and bring the mixture to a rolling boil. Stir in-between to prevent kadhi from sticking to the bottom.
Step 5: Turn OFF SAUTE. Add the pakoras, followed by the tempering. Follow the directions above "For Tempering"
Step 6: Cover and let the pakoras soften and soak all the flavors from the kadhi. Around 10-15 minutes.
Garnish with some fresh cilantro. Serve hot with some steamed rice. Enjoy!!
Tips
To prepare the kadhi, use yogurt that is slightly sour for the best results. You can leave the yogurt overnight over the counter, and use it the next day to make the kadhi. The sourness in the kadhi, adds a depth of flavor.
The main flavor of this kadhi comes from garlic. I love to use lots of garlic in this recipe. I almost use one whole bulb of garlic. However, you can add garlic as per taste.
Cilantro gives a nice fresh flavor to this kadhi. Apart from flavor, cilantro also adds a nice greenish-yellow color to this kadhi. I used half a bunch or around 1 cup of fresh cilantro. If you like more, feel free to add more, it will taste and look great!!
The consistency of kadhi is soupy. Kadhi thickens over some time. Adjust the consistency by adding more water as per taste.
Pakoras or fritters add a nice depth to this kadhi. Pakoras are simply made with some chickpeas flour, spices, and ginger-garlic paste. Traditionally, onions are not added to this recipe. However, if you like onions, feel free to add them.
Allow the pakoda batter to rest for 10 minutes before making the pakora.
Add pakora to the kadhi just before serving the kadhi. If pakoda are left in the kadhi for a long, they soak up all the liquid and turn way too soft.
Pic Shown: Hyderabadi Dahi Ki Kadhi
Frequently Asked Questions
Fine (powder) variety of besan is used to make kadhi. Do not use coarse besan or one used for making besan ladoo.
To prevent the kadhi from curdling, remember these three things:
1. Do not use cold yogurt, directly from the refrigerator. Always use yogurt at room temperature. Remove the yogurt from the refrigerator for at least 1-2 hours before using it. During winter, I leave the yogurt on the kitchen counter overnight and use it the next morning.
2. Bring the yogurt-besan mixture to a rolling boil while stirring continuously.
3. Once the kadhi mixture has simmered for 15-20 minutes, add the salt.
I do not like to freeze the kadhi. It turns grainy and just doesn't taste good.
Serving Suggestions
Hyderabadi dahi ki kadhi is served hot with some Steamed white rice.
I like to serve some sabzi like Air Fryer Baingan fry, Baked Bhindi Fry[Okra], Thariyal Vagan [Sindhi Style fried eggplant] or Aloo Suva [Indian Fried Dill Potatoes].
How To Store Kadhi
Kadhi stays good in the refrigerator for 4-5 days. Kadhi tastes even better the next day.
Pic Shown: Hyderabadi Dahi Ki Kadhi
Indian Side Dishes
Sindhi Methi Aloo [Fenugreek Potato Stir Fry]
Broccoli Aloo [Indian Broccoli Potato Stir Fry],
Gobi Aloo [Indian Cauliflower Potato Stir Fry]
Hyderabadi Dahi Ki Kadhi [Kadhi Pakoda]
Ingredients
For kadhi paste:
- 6-8 cloves garlic
- 1 inch ginger
- 2 green chili, as per taste
- ½ bunch fresh cilantro, about 1 cup
- 2 sprigs curry leaves, about 20 curry leaves
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- salt to taste
- ½ cup water
For kadhi mixture:
- 2 cups thick plain yogurt, room temperature
- ½ cup besan (chickpea flour)
- kadhi paste, as mentioned above
- 4-½ cup water
For First tempering:
- ½ teaspoon cumin seeds
- ⅛ teaspoon hing (asafetida)
- ½ teaspoon methi seeds (fenugreek seeds)
- 2 teaspoon coriander seeds
- 2 tablespoon canola oil
For Second tempering:
- ¼ teaspoon cumin seeds
- 2-3 cloves garlic, sliced
- 2 whole red chili
- ¼ teaspoon red chili powder
- 1 sprig curry leaves, around 8-10 leaves
- 1 tablespoon canola oil
For garnish:
- Handful of fresh cilantro, chopped
For kadhi pakoda/fritters:
- 1 cup besan (chickpea flour)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- salt to taste
- 2 tablespoon hot oil
- ¾ cup water, as required
- Oil for frying, deep or shallow fry
Instructions
Prep For Hyderabadi Kadhi Pakora
- To make kadhi paste, in a blender jar, add garlic, ginger, green chili, fresh cilantro, curry leaves, turmeric, coriander powder, and salt. Make a fine paste. Keep it aside.
- In a mixing bowl, mix yogurt, chickpeas flour, kadhi paste, and water, into a smooth mixture. Keep it aside.
Stovetop Hyderabadi Kadhi Pakora
- Heat a large and deep, heavy-bottom pot. Add oil, when oil is hot, add cumin seeds, asafetida, fenugreek seeds, and crushed coriander seeds, and sauté for 1-2 minutes.
- Whisk the prepared yogurt mixture, and carefully pour it into the pot. Bring the mixture to a rolling boil, stirring continuously.Note: Stir frequently to avoid besan sticking to the bottom of the pot.
- Once the mixture comes to a boil, reduce the heat to medium-low and simmer the kadhi for 30-35 minutes or until desired consistency.Note: As the kadhi gets cooked, the foam settles down and the raw smell of besan is no more.
- Kadhi is ready when there is no foam on the top, the bubbles will be slow and gentle, and the consistency of the kadhi is thick. Turn OFF the heat.
- While the kadhi is simmering, let’s fry the pakoras.
How To Make Pakora (Fritters)
- In a bowl, mix all the ingredients for pakora – besan, ginger-garlic paste, turmeric powder, red chili powder, and salt to taste and make a smooth batter. Allow the batter to rest for 10 minutes before making the pakora.
- Heat enough oil in a Kadai or a wok to deep-fry the pakora. Once the oil is moderately hot, reduce the heat to medium, add a spoonful of the batter, and fry until golden brown on both sides. Turn the pakoras halfway for even cooking.
- Repeat the process for the remaining batter. Keep the pakoras aside.
- Once the kadhi is ready, add the pakora to the kadhi. Prepare the tadka (tempering).
For The Tadka (Tempering)
- Heat a tadka pan or a small pan. Add oil, cumin seeds, and garlic. When the garlic turns slightly brown, add whole red chili, and a few curry leaves, and turn off the heat. Add Kashmiri red chili powder, give a stir, and immediately pour this tempering over the kadhi.
- Cover and let the pakoras soften and soak all the flavors from the kadhi. Around 10-15 minutes.
- Garnish with some fresh cilantro. Serve hot with some steamed rice. Enjoy!!
Instant Pot Hyderabadi Kadhi Pakora
- Turn ON SAUTE (more), and add oil, when oil is hot, add cumin seeds, asafetida, fenugreek seeds, and crushed coriander seeds, and sauté for 1-2 minutes.
- Now add the yogurt mixture, and mix well. Close the lid, and vent is sealed. PRESSURE COOK (high) for 6 minutes. Followed by natural pressure release, around 10 minutes.Note: Make sure to turn OFF "Keep warm" mode.
- Open the lid, turn ON SAUTE (more), and bring the mixture to a rolling boil. Stir in-between to prevent kadhi from sticking to the bottom.
- Turn OFF SAUTE. Add the pakoras, followed by the tempering.
- Cover and let the pakoras soften and soak all the flavors from the kadhi. Around 10-15 minutes.
- Garnish with some fresh cilantro. Serve hot with some steamed rice. Enjoy!!
Video
Notes
- Adjust the consistency of the kadhi, thick or thin as per taste. Add some more water to make it thin.
- Use a heavy bottom pot when cooking on a stovetop, to avoid any spills and sticking at the bottom. The yogurt mixture tends to froth and may overflow while cooking.
- If making kadhi in an Instant pot, turn OFF the "Keep warm" setting. Kadhi may stick to the bottom.
- Garlic is used a lot in this kadhi. This is where the kadhi gets most of its flavor-garlicky. If you prefer less garlic, add less.
- Please refer to the post earlier for -Tips For Best Hyderabadi Dahi Ki Kadhi.
- Please refer to the post earlier for FAQs
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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