Friday, 5 October 2012



  • Besan-1/2 cup
  • Curd-2 cups
  • Water-5.5 cups
  • Oil-4 tablespoons
  • Methi dana (methre)-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Salt-2 teaspoons (adjust according to taste)
  • Tamarind -1 tablespoon
  • Mustard seeds-1/2 teaspoon
  • Asafoetida (heeng)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Whole dry red chillies-2
  • Ginger grated-1/2 inch
  • Red chilli powder-1/2 teaspoon
  • Green chillies chopped-2
  • Garam masala powder-1/2 teaspoon
  • Chopped fresh coriander leaves-2 teaspoons
  • Aalu palak ke pakode - 8-10 Click here for the recipe

  • Mix 2 cups of curd & 1/2 cup of water & blend them for a minute. 
  • Add besan to the curd & mix them well.
  • Heat 2 tablespoons oil in a pan & add 1/2 teaspoon methi dana to it.
  • As it turns slightly brown, add the curd & besan mixture to it.
  • Add 1/2 teaspoon turmeric powder & salt to it.
  • Stir it continuously in one direction to avoid the formation of any lumps.
  • Keep stirring it. till it starts leaving oil.
  • As it leaves oil, add 5 cups water to it.
  • Bring it to a good boil on a high flame & then lower the flame.
  • Allow it to be well cooked till it turns almost half in quantity.

  • Soak 1 tablespoon tamarind in slightly warm water for around 1/2 an hour.
  • After half an hour, strain the tamarind water from the pulp.
  • Keep it aside.
  • Prepare aalu palak ke pakode in the meantime to be added to the kadhi.
  • You can Click here for the recipe.
  • Now heat 2 tablespoons oil in a pan.
  • Add mustard seeds, whole dry red chillies, asafoetida (heeng) & cumin seeds (jeera).
  • As they crackle, add grated ginger to it.

  • As ginger turns brown, add red chilli powder, chopped green chillies, garam masala powder & chopped fresh coriander leaves & mix them well.
  • Now keep the tadka aside.

  • When the kadhi turns to almost half the quantity, add the tamarind water & bring it to a boil.
  • Turn the flame to high & add aalu palak pakode & bring them to a good boil.

  • Now, add the tadka on a low flame.

  • Boil it well for a minute so that it gets mixed well & turn off the flame.

  • Kadhi pakoda is ready to serve.
  • Serve it hot with rice or chapati.


Priya Satheesh said...

Sounds very delicious!

PT said...

yummy and delicious..

Swasthi said...

glad to follow you shilpa! loved your recipes. i appreciate your choice of no onion and garlic recipes.

Leelagovind said...

happy to follow you your sathwik recipes..iam a pure veg but take onions and garlics..but i like to try those without onions N garlic bcoz my hubby likes them more..thanks for bringing your blog to my notice..

kitchen queen said...

awesome and yummilicious.U have a lovely blog, do visit my blog and give ur valuable comments.

Anonymous said...

Yummy ...i tried it today:)


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