Hyderabadi Dahi Ki Kadhi with Pakode

Ingredients

• 350 g yogurt
• 0.45 cup besan (Little less than 1/2 cup; for the kadhi)
• salt (To taste; for the kadhi)
• 0.5 tsp turmeric (For the kadhi)
• 1 tbsp red chilli powder (For the kadhi)
• 1 tsp cumin powder (For the kadhi)
• 1 tsp ginger garlic paste (For the kadhi)
• 3 green chillies (3–4, slit; for the kadhi)
• 9 curry leaves (8–10 leaves; for the kadhi)
• 0.25 cup fresh cilantro (Chopped; for the kadhi)
• 0.25 onion (About 1/4 of a large onion, thinly sliced; for the kadhi)
• 3 cup water (Plus more if needed; for the kadhi)
• 250 g besan (For the pakode)
• salt (To taste; for the pakode)
• 0.5 tsp turmeric (For the pakode)
• 0.5 tbsp red chilli powder (For the pakode)
• 1 tsp cumin powder (For the pakode)
• 1 tsp ginger garlic paste (For the pakode)
• 2.5 green chillies (2–3, finely chopped; for the pakode)
• 4 tbsp onion (Finely chopped; for the pakode)
• fresh cilantro (Chopped; for the pakode)
• water (As needed to make a thick batter; for the pakode)
• baking soda (1 pinch; add immediately before frying)
• oil (For frying the pakode)
• 5 tbsp oil (For the bagaar)
• 4 garlic cloves (For the bagaar)
• 1 tsp cumin seeds (For the bagaar)
• 1 tsp mustard seeds (For the bagaar)
• 5.5 dried red chillies (5–6; for the bagaar)
• plain rice (Hot, for serving)

Steps

1. 1

   Whisk together the yogurt, kadhi besan, salt, turmeric, red chilli powder, cumin powder, and ginger garlic paste until completely smooth.

2. 2

   Transfer the smooth yogurt mixture to a pot and add about 3 cups of water, adding more if needed.

3. 3

   Add the slit green chillies, curry leaves, chopped cilantro, and thinly sliced onion to the pot.

4. 4

   Bring the kadhi to a boil, then lower the heat and simmer for about 15 minutes.

5. 5

   To make the pakode, combine the pakode besan, salt, turmeric, red chilli powder, cumin powder, and ginger garlic paste in a bowl.

6. 6

   Add water gradually, mixing until a thick batter forms.

7. 7

   Whisk the batter thoroughly, using an electric balloon whisk if desired, until it becomes noticeably lighter and paler. This aeration helps the pakode stay soft and fluffy.

8. 8

   Mix the finely chopped green chillies, chopped onion, and cilantro into the fluffy batter.

9. 9

   Immediately before frying, mix in exactly 1 pinch of baking soda. Do not add more, or the pakode may become too soft and fail to hold their shape.

10. 10

    Fry the pakode in oil until golden.

11. 11

    Add the golden pakode to the simmered kadhi and let them sit so they soften and absorb the gravy.

12. 12

    For the bagaar, heat 5 tablespoons of oil.

13. 13

    Add the garlic cloves, cumin seeds, mustard seeds, and dried red chillies to the hot oil.

14. 14

    Let the bagaar sizzle until fragrant and the garlic develops some color.

15. 15

    Pour the hot bagaar over the kadhi.

16. 16

    Let the kadhi and pakode sit together for a few minutes so the pakode can soak up more of the gravy, then serve with hot plain rice.

Notes

The source does not specify the frying temperature, frying time, pakode size, or the quantity of frying oil. Add the baking soda only immediately before frying. The transcript emphasizes allowing the pakode to soften and absorb the kadhi before serving.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• vegetarian
• pakode
• yogurt-based
• stovetop
• comfort food