Tuesday, May 29, 2018

Kadhi Pakoda Kuzhambu | South Indian Style Kadhi Recipe

Hi Supermoms,

This week , the temperatures here in Gurgaon have consistently been above 45 degrees C. You can imagine the heat 😓.  During these hot days, I have been making simple and quick meals that does not require too much time in the kitchen. Kadhi has been frequent in our lunch menus. 

'Kadhi' is a curd based gravy/curry that is extremely popular in North India. There are so many variations that one can try with the basic kadhi recipe. We are huge Kadhi lovers and I am more than happy to make it frequently at home . I have earlier shared the Punjabi Kadhi recipe with you all. 

Recently I had shared an interesting kadhi recipe called the 'Kadhi Kuzhambu/ Mor Kadhi' using ladies finger in my instagram and it received so much of appreciaion. Many of you even tried and posted the pictures.   

Today I am sharing that South Indian Kadhi recipe with all of you here. This recipe is from my friend Hema . During my recent visit to Bangalore, Hema shared some delicious recipes from her recipe diary. 

An amazing cook , loving mother , daughter, daughter-in- law  and a great friend, Hema wears many hats. She is a perfectionist and I am always amazed by her planning and organising skills. Always cheerful and happy to help, Hema is an active member in making her society eco-friendly.  Her simplicity and warmth can be seen in this recipe too. 

I proudly present 'Kadhi Pakoda Kuzhambu'. 

Recipe Courtesy : Mrs. Hema Prasad

Kadhi Pakoda Kuzhambu:

Preparation time : 15 minutes
Cooking time: 20-25 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

For the Kadhi Kuzhambu: 

1 cup thick curd 
1 tablespoon chickpea flour/besan
1 teaspoon sambar powder 
pinch of turmeric powder
pinch of asafoetida 
salt to taste

For the pakoda:

1/2 cup chickpea flour/besan
1/4 cup water 
pinch of asafoetida
1/4 teaspoon chilli powder 
1/8 teaspoon turmeric powder 
salt to taste
oil to fry 

For tempering :

2 teaspoons ghee ( or oil)
1-2 dry red chillies 
1/2 teaspoon mustard seeds
1 sprig curry leaves 

Method :

1. In a small bowl, add all the ingredients given under 'For the pakoda' and make a thick paste.
Chef tip : whisk well without lumps .

2. Allow it to rest for 15 minutes.
3. For making the Kuzhambu, add curd into a wide vessel or kadai and whisk well.
4. Add all other ingredients given under ' For the Kadhi Kuzhambu' except salt and whisk again.

5. Add 1 cup of water , mix well and place it over low heat.
6. Keep stirring till the mixture thickens and cooks completely.
Chef tip : Add water little at a time if the mixture thickens . I added 2 cups of water . Add extra water as the kuzhambu will thicken when it cools.

7. Add salt and switch off. 
8. Heat oil in a kadai or frying pan .
9. Whisk /beat the batter again .
10. When the oil is ready for frying, spoon small portions of the batter using your hand .
11. Allow it to cook on both sides and drain them in a kitchen towel.
12. Add the pakodas to the kadhi kuzhambu.
13. Heat ghee in an iron ladle and temper with the ingredients given for the same. 
14. Pour it over the kadhi kuzhambu and mix well.

Your delicious Kadhi Kuzhambu is now ready. Serve it with hot rice or with roti/chapathi. 

Instead of pakoda , you can pan fry ladies finger or onions and add it to the Kadhi Kuzhambu. You can see the video to make Ladies Finger Kadhi Kuzhambu here

Happy Cooking !

With love,


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