Meethi Pakoda Kadhi (fenugreek Leaves Flavoured Gram Flour Curry)

‘Kadhi’ is well known side dish Indian recipe which has regional varieties. The main ingredients are Besan (Gram flour) and curd but regionally different spices and ingredients are added brings the difference in taste. The Punjabi Kadhi, for instance has liberal use of Red chili powder and has a hint of Garam masala. The Rajasthani kadhi usually does not have Pakoda. In Uttar Pradesh and North India, Onion Pakoda is added in Kadhi. In South India, Curry Leaves adds the flavor. I had this Gujrati Meethi Pakoda Kadhi in one of the Gujrati Restaurant. Though I could not match the exact taste but my recipe is quite similar to what I had. If you are fond of trying and tasting new flavours, then this is one recipe, you can try.

photo of meethi pakoda kadhi (fenugreek leaves flavoured gram flour curry)
photo of Meethi Pakoda Kadhi
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Sapna Shaw's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
10 mIn
Cooking Time: 
25 Min

Complexity: 
Medium


Ingredients: 
Meethi (Fresh Fenugreek leaves) – ½ cup chopped
Besan (Gram flour) – ¾ cup
Ginger – ½ inch grated
Green chilies – 2 chopped
Cumin seeds – ½ tablespoon
Hing – a pinch
Sugar – to taste
Curd – ½ cup
Curry Leaves – few
Turmeric powder – ½ tablespoon
Whole red chili – 1
Salt to taste
Oil – 10 ML
Directions: 
For Meethi Pakoda combine ½ cup of Besan, Meethi leaves, Ginger, Green Chilies, 1/2 of turmeric powder and salt and sugar to taste in a bowl. Mix properly crushing the meethi leaves.
Now add water in small quantity and make a pakoda batter. The batter should be neither thick not too watery.
After this take another bowl and whisk remaining besan with curd and salt to taste.
Heat oil in a pan and drop small dollups of pakoda batter in oil. Keep the flame medium and fry the pakodas till light brown. Take out on a plate and keep aside.
To make Kadhi, turn the flame low first. Now add Cumin seeds, hing, whole red chili broken into two in the remaining oil. Wait for a second, till they start popping. Add curry leaves and turmeric powder.
Wait for a second and then add the curd and besan mixture. Keep stirring as it tends to solidify. Add 1 cup of water and bring the flame to medium. Season with salt and as soon as the first boil comes, add the meethi pakodas. Cook for a mintue. Check the consistency of the gravy. It should be just medium.
Serve it hot with steamed rice.