Kadhi Pakoda Recipe:
Mystery of soft chickpea flour dumplings and mellow yogurt gravy is solved in this recipe of ‘Kadhi Badi’, an Eastern Indian variant.
It’s another nugget from an Indian Kitchen and one recipe that is widely loved across the country. I mean right form Kashmir to Tamil Nadu or Gujarat to Bengal, every region in our country loves and finds comfort in their ‘Kadhi’. Having said that, each region has its own variation of the recipe and a little change to suit the regional palate gives it a different identity, like the onions added to the Punjabi kadhi makes it different from the Kerelan version (called Moru kuttam or curry) that calls for some grated coconuts and add on vegetables like okra. Despite, the little twists here and there what remains central to the recipe is the intense, spicy, tangy flavour which is an absolute treat for the palate. The kadhi without the pakodas (called vadi or badi in my home) often works as a great replacement for soups and with the pakoda added it becomes a great main course curry.