One Day One New Recipe – Hyderabadi Kadhi with Pakoda

Things in kitchen are going well but I have had no time to update the new recipes that I have tried. Thanks to the people on internet and the recipe books for all the recipes. My life is much easier in the kitchen because of you guys. I would have been lost without you. It is true that it needs a lot of practice but it is also true that it takes years to be consistent in the kitchen. Although I am just surviving, I am not afraid to try new things and I expect a lot from myself. Yesterday, I faced my biggest fear. Cooking with dahi /yogurt. I most definitely used to feel it will go wrong. Anything with curd or milk. Thanks to this recipe I found in one on a blog called Hyderabadi cuisine, I have conquered that fear. I made some changes in that myself and have also incorporated my experience in making this, in the procedure. Unfortunately, the pictures I have taken are not so good. It is not presentable. I will be sure to take a proper pictures of this, next time I make it.

This dish has a lot of ingredients but they are basic so don’t be scared.

All you need – Ingredients


  • 2 cups yogurt
  • 1 onion (if you wish to have with chapati / roti) (omit this if you want to have with rice)
  • 2 green chilies
  • 1/4 tbsp Turmeric powder
  • 1 tbsp Ginger paste & Garlic paste
  • 2.5 – 3 tbsp Gram Flour (Besan)
  • 5-6 Curry leaves
  • 4-5 Garlic Cloves
  • Salt to taste

Ground Masala

  • 1 tbsp black mustard (Rai)
  • 1 tbsp cumin seeds (Jeera)
  • 4-5 green chilies


  • 1 cup Besan (Gram Flour)
  • 1 tbsp Red Chili
  • 1/4 tbsp Turmeric powder
  • Pinch of Baking Soda Powder
  • 1 tbsp Ginger paste & Garlic paste
  • Coriander leaves (finely chopped)
  • Mint leaves (finely chopped) (optional)
  • Salt to taste
  • 1 cup oil for frying

Takda (Seasoning)

  • 4 tbsp Oil
  • 1 tbsp Cumin seeds (Jeera)
  • 1 tbsp Black mustard seeds (Rai)
  • 2-4 Garlic Cloves (optional)
  • 1 Dried Red chili  (optional) (I used it)

Let us get started –

Roast the masala first so that you have time enough to cool them before grinding. Take a tadka spoon, add black mustard and cumin seeds. Roast on low flame till cumin seeds change colour. Keep aside.

Make the base now. In a large bowl add the yoghurt; beat it with the spoon or a whisk to make it smooth. Then take a small cup, add a little water, mix Besan and whisk it to make a paste (much like peanut butter but thinner) so that there are no lumps. Pour over into the yoghurt mix it well without lumps. Add ginger & garlic paste, turmeric powder, salt, and mix it well.

Once the roasted masala has cooled off, grind it to powder. Take it out and then grind the chilies. Remember, since the chilies and the roasted masalas are so few / little they will not turn to paste instantly. So grind them as fine as you can. Do not worry if it is not in the finest form. Mix them all together and keep side.

Method 1:

In a large cooking bowl (kadhai – iron ones are the best. Non stick kadhais sometimes are not that great. But you can use one if you have only that), pour yoghurt mixture. Original recipe said you will have to pour it over a net so that the coarse mixture is separated. I did not; it turned out well anyway. Just telling you so that you can try if you want to. Then add sliced onion, green chilies (optional), curry leaves (teat with fingers for better fragrance) and garlic cloves (crush with stone or with a pakkad / chimta) into the cooking bowl. Add half a cup or little more water and leave it on low heat till its thick paste. Stir often to prevent burning, if required, from time to time. Switch off the gas when the consistency seems right.

Method 2: Alternatively, you can add all the ingredients except for yoghurt batter in the kadhai and fry it in a little oil and then add the yoghurt mixture. I prefer first method because you are cutting down the need for oil there. So use method 2 if you do not mind that extra tsp of oil.


Let us now make the pakodas

Honestly, I did not get what the method is like from the original recipe. I have made the way I understood it. It was yumm so I will not complain. I would love it if someone can tell me a better way to make the pakodas or rather correct way of making these pakodas for kadhi.

In a bowl add besan, red chili powder, turmeric powder, salt, only a pinch of baking soda. Mix the dry ingredients well. Add water little by little and mix to form a thick, smooth batter (like you make for making potato bhaji or brinjal bhaji but little thicker), add ginger paste and garlic paste, chopped coriander and mix well. Keep it aside

Meanwhile in a saucepan add oil at medium high heat. Add the batter slowly in the pan with a small table spoon, otherwise they will not form into pakoda. They will separate and become big boondis. (Amateur tip of confidence – Doesn’t matter. You can add those boondi type fried stuff as well. They might not be aesthetic but they taste the same) Let batter fry until it is golden brown, about 2-3 minutes. Keep adjusting the flame from low to medium. The batter separates in very hot oil. Make bite size so that it is easy to pop it in the kadhi and the frying time per pakoda is less and they cook well.

WARNING: Keep them away from fried-food lovers because they might finish the pakodas before you get time enough to add them in the kadhi. Or make an extra batch. I bet they are THAT tasty.

If you are successful in saving them, then add into the yoghurt batter right before eating. You can save this step for right before when you are about to eat. The pakodas will be crispier.

Now time for seasoning –

Take a tadka spoon.  Heat oil add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chilies and stir for few seconds remove from the heat. Add this to the yoghurt batter and put a lid on it. Let it cook for 3-5 mintues and take it off the heat

Serve hot with chapatis / rotis / steamed rice.

Serve the pakodas separately so people can add as many as they wish to.

Note: Make the kadhi thinner if you want to eat with rice. Make it thicker if you want to eat with chapati or roti. Add onions to yoghurt batter only if you are eating with chapati.

Original Recipe Courtesy:




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s