Hyderabadi Dahi Ki Kadhi [Kadhi Pakoda]

Hyderabadi Dahi Ki Kadhi – 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.

Prep Time 20

Cook Time 35

Total Time 55

Ingredients

For kadhi paste:

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:

Instructions

PREP FOR HYDERABADI DAHI KI KADHI

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 DAHI KI KADHI

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 PAKODA [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 DAHI KI KADHI

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!!

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

Subscribe to my YouTube Channel!Check out Living Smart And Healthy!

Ingredients US CustomaryMetric 1x2x3x