Kadi Pakodi is a famous North Indian dish in which pakodis (fried dumplings made of besan) are dipped in yogurt based curry called kadi. This is thicker than the Guajarati Kadi.
Traditionally, the pakodis are deep fried and then added to the Kadi. However after some favorable experiments with Appe Ponganalu/Paniyaram/Uniyappam I have used my trusty Aebleskiver Pan /skillet for making the pakodis. You can see an example of the pan here .
Since this is not deep frying, it cuts down on the calories, but with no much compromise on taste. If there is any concern about using the Aebleskiver Pan or if it is not available then by all means go ahead and deep fry the pakodis. The preparation can be used more as a guideline and can be aptly adapted to suit one’s taste and needs.
This dish can be enjoyed either with plain white rice or chapathis/rotis.
For Besan Pakora/pakodis
- 1 cup besan (gram flour)
- 1 medium onion (chopped)
- 3 Tbsp chopped coriander leaves
- 1 green chilli finely chopped
- 1 tsp cumin seeds
- A pinch of baking soda
- Salt to taste
- Oil for deep frying (2-3 Tbsp if using the Aebleskiver pan)
For the Kadi
- 2 cups curds/yogurt (dahi) , beaten
- 4 Tbsp besan (gram flour)
- 1/4 tsp turmeric
- 1 tsp chilli-ginger paste
- salt to taste
- 4 to 6 curry leaves (kadi patta)
- 2-3 whole dry red chillies (broken)
- 1/4 tsp fenugreek (methi) seeds
- 1/2 tsp cumin seeds
- A pinch of Hing/asafatedia
- 2 Tbsp oil
To make the pakodis:
Mix all the ingredients for the pakodis (except the oil), add little water to make a thick batter.
- If deep frying: Heat the oil in a kadhai and drop spoonful of the batter into the hot oil.
- Deep fry till the pakodis are crisp and golden brown. Remove and place them on absorbent paper. Keep this aside.
- If using AebleskiverPan: (You can buy the pan from here) Heat the pan and add little oil in all the groves. When it is medium hot, add spoonful of the prepared batter in the groves. Within a minute turn it on all the sides and make sure it browns evenly. This cooks very fast so be very careful. Remove from pan and keep aside.
To make the kadhi
- In a separate bowl beat the curd/yogurt and mix gram flour in it. Mix thoroughly so that there are no lumps.
- Add turmeric powder, salt and 2-3 cups of water. Whisk well.
- Now heat oil in a big kadhai. Add cumin seeds/jeera and methi/ fenugreek seeds.
- When they begin to sputter add chilli-ginger paste. Stir fry for 15- 20 secs and then add besan-curd mixture.
- Stir well and bring it to a boil. Then let it simmer on a slow fire for about 10 minutes. Stir occasionally.
- After 15 mins add the pakoras, and simmer the kadi for about 5 minutes. Serve the kadhi-pakodi hot with steamed rice.
What could be more cooling than seasoned yogurt rice? Having grown up in the South of India, where yogurt rice or curd rice is so ubiquitous and being accustomed to the taste our meal is not complete without a small bowl of yogurt rice.
I have experimented quite a bit with broken wheat and prepared kheer, sweet pongal and also spicy pongal all with good results. So this broken wheat with yogurt is an extension to that experiment; thankfully with desirable outcome. This is very easy to prepare, cool for the body and so nutritious. Yogurt is mixed to the already cooked broken wheat and aptly seasoned with regular tadka ingredients. Taste wise I did not feel any difference as compared to the regular yogur rice; however you may feel a difference in the texture.
Adapted from: Blend With Spices
- 3/4 cup broken wheat/dalia
- 2 cups of yogurt ( I used low fat)
- ½ tsp mustard seeds
- ½ tsp cumin seeds/jeera
- ½ tsp urad daal
- 2-3 green chillies(slit and chopped)
- 2-3 dried red chillies (cut into bits)
- 5-10 curry leaves
- salt to taste
- 2 tsp oil
- Boil two cups of water, add salt and add the cracked wheat to it. This does not take a long time to cook, partially cover with lid, stirring so that it does not stick to the bottom and then turn off the flame. Drain any remaining water and set aside.
- After it has cooled completely transfer it to a plate.
- Meanwhile beat the yogurt well in a bowl making sure there are no lumps. Add little milk or water if required, to get to the correct consistency.
- Add this yogurt, chopped green chillies to the boiled dalia and mix well.
- Heat oil in a pan and add mustard seeds, cumin seeds and let it splutter. Add urad daal and mix until it turns light brown.
- Add the curry leaves, broken red chillies and fry briefly. Switch off the heat and let it cool down.
- Add this to the yogurt dalia and mix well. Let this seasoning marinade well with yogurt for about an hour before serving.
Semiya is Indian vermicelli and is usually available in the Indian grocery stores. Different things likes upma, kheer, pulao, dosa can be made using these rice noodles. This is a favorite and in our house this upma has transformed from a breakfast/tiffin/evening snack dish to a main course lunch/dinner dish owing to lack of time.
The good thing is that this is a one dish meal and that means less work with cleaning and dish washing. This is also a crowd pleaser and can be put together in no time (if you have the semiya/shevai on hand). This is also a good one to make when you are looking for quick ideas when unexpected guests arrive.
I do not add vegetables to this (except onions) however you can add the vegetables to make it nutritious. This is a kid’s favorite dish as it looks more like noodles. You can reduce the amount of green chillies and sprinkle little bit of sugar before offering it to them.
- There are two varieties of Vermicelli available the rice vermicelli and the roasted vermicelli.
- Using the roasted vermicelli makes the upma process easier as it prevents the extra step of roasting. This is also non-sticky and avoids forming clumps.
- But taste wise I prefer the rice vermicelli any day.
- 2 cups vermicelli/ rice semiya/ shavige
- 1 largeonion (finely chopped)
- 2-3 green chillies ( finely chopped )
- 8-10 curry leaves
- 1 tsp mustard seeds
- 1 tsp urad daal
- 1/2 tsp cumin seeds
- Juice of a lemon
- handful of chopped cilantro (for garnish)
- ¼ cup shredded coconut (optional)
- 1 Tbsp Oil
- Salt to taste
- First boil about 6 cups of water and then add the vermicelli into it. Add some salt and 1 tsp of oil. Boil for 5 minutes or as per package suggestion until it is cooked.
- Transfer this to a colander and drain the hot water. Add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents the vermicelli from sticking to each other.
- Heat 1 Tbsp of oil in pan over medium heat. Add mustard seeds, curry leaves, cumin seeds, urad dal and mix until the urad daal turns light brown in color.
- Add the chopped onion and green chillies. After the onion is cooked add salt and stir.
- Add the cooked vermicelli to this, stir continuously breaking any lumps (on medium heat) and the cooked onions incorporates into the vermicelli.
After 5 minutes stir again and now partially cover the pan. Lastly garnish with lemon juice, chopped cilantro. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.