The south Indian Mor Kuzhambu ( a tangy buttermilk and coconut stew) gets a different avatar in the North by way of Kadhi. There are two types of Kadhi - one is the Gujarati Kadhi and the other is Punjabi Kadhi or Kadhi Pakodi. This kadhi is different from the other version by way of satisfying your needs for something fried. It was love at first taste for me when I had it way back during my college days at a friend's place. At that point, I was more into eating the foods rather than thinking about what went in etc. Little did I think that I would someday actually sit around blogging about food :) Anyways, once married, I wanted to revisit the taste of this yummy kadhi and I tried few recipes before hitting it with this one which I have gotten to be comfy with. It is simple and gets done in less than 30 min.
  • Cook time:
  • Prep time:
  • Serves: 2 people
    For the Kadhi
  • 2 cups fresh curds
  • 2 tbsp besan ( chickpea flour)
  • 1/4 tsp turmeric powder
  • 1/2 tsp sugar
  • salt to taste
  • pinch of asafoetida
  • 1/4 tsp of Ajwain
    For the Dumpling
  • 1 cup chickpea flour
  • pinch for Baking Soda
  • 1 medium onion, v finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin
  • 1-2 green chillies (as per taste)
  • 1/4 tsp dried fenugreek leaves (Kasoori methi)
    For tempering
  • 1 cinnamon stick
  • 2-3 cloves
  • approx 10 peppercorns
  • 1 tsp grated ginger
  • few sprigs of curry leaves
  • 1/4 tsp fenugreek seeds
  • 1 tsp cumin

Mix the curds, flour turmeric, spices,salt and sugar together.

2. place it on a low flame and simmer it until it starts boiling.
3. Temper all the ingredients given in little oil
4. and then drop them in the curd mixture.
5. Meanwhile mix all the ingredients of the dumpling in a bowl.
6. Add enough water to make it into a very thick batter.
7. Drop spoonfuls of this batter into hot oil. Make the flame med-high and not too hot otherwise the outsides will get cooked faster than the insides.
8. Remove them once they are browned well.
9. Drop them in a bowl of water. This step is entirely optional. I do it since it helps to absorb the buttermilk mixture well. You can skip this step and add them to the kadhi directly.
10. Remove them after 10 seconds, squeeze out the water and then drop them in the curd mixture just before 5-10min of serving.

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2 Member Reviews

By preethi on Sep 26, 2011

Just followed the steps mentioned and the result - a yummy kadhi

By AnglEyes83 on Oct 8, 2010

I tried it with a few variations . I added Lime pickle masala, Mangoe pickle masala and its oil.I also added methi and palak leaves in moderation.


By Saranya on Aug 17, 2014

Hi, I got a packet of 'Punjabi Wadis' from my grocery store. Can I use those in the place of 'dumplings' in this recipe. Also could you point me to more recipes using 'Punjabi Wadi'? Thanks, Saranya

By Usha on Mar 16, 2012

Made this yummy dish 2day. Came out grt with only jeera, red chilli and heeng tadka. Totally yummy!

By Aathira on Feb 15, 2011

I fell in love with Khadi when I was in college at Delhi. It is delicious with some papad and rice. And today, I shall finally try and get it right in my kitchen. Thanks!

By Sana on Jan 13, 2010

Mouth watering i have heard adding coconut milk to the curd also makes it rich and yummy :p

By Mahimaa's kitchen on Nov 27, 2008

I made your kadi for dinner today and it was awesome.. thanks for the recipe.

By Mahimaa's kitchen on Nov 27, 2008

I made your kadi for dinner today and it was awesome.. thanks for the recipe.

By Srivalli on Nov 19, 2008

That looks so lovely Dhivi...kadai paneer also looks tempting!

By Bhawana on Nov 19, 2008

I love kadhi chawal very much. I wish I wud have been there at ur place.

By RAKS KITCHEN on Nov 19, 2008

This is one in my long "to try" recipe list,but am sure going to follow ur recipe,coz u have given clearly the step by step pics,thanks a lot!

By Chandani on Nov 19, 2008

i love the way you explain each and every step with pictures...mouthwatering recipe!!!

By raaji on Nov 19, 2008

we naver made them....this is totally new to me.....its like malai kofta except for no veggies..........

By AnuSriram on Nov 19, 2008

Thats a lovely step by step instructions... I LOVE THIS RECIPE

By Supriya on Nov 19, 2008

I love ur Punjabi kadhi. Been visiting regularly for few days now, ur step-by-step pics are just great.

By Uma on Nov 19, 2008

Hi Dhivya,

I don't think there is a time limit for this tag! Do at your own pace, no hurry! Enjoy your trip and have fun! Thanks for accepting the tag!

By DK on Nov 19, 2008

Thank you all for your sweet comments

Nags - I have updated that step with the explanation. Hope that helps :)

By Divya.M on Nov 19, 2008

wow wonderful recipe

By Uma on Nov 19, 2008

Wow, the kadi looks so mouth-watering Dhivya!

BTW, I have tagged you to bake a bread for a worthy cause. Please check it out here for details:

Eggless Banana Cake with Chocolate Chips

By Curry Leaf on Nov 19, 2008

Lovely DK.This kadhi is also known as pakoda kadhi.or atleast kadhi with dumplings is pakoda kadhi.Love it and will try today.

By DEESHA on Nov 19, 2008

i love kadhi pakode N make this quite often .. looks really yummy

By Vcuisine on Nov 19, 2008

Simple and neat recipes DK. It is quite delightful to see the array of recipes. Viji

By Kitchen Flavours on Nov 19, 2008

Wow this looks yummylicious.

By Medhaa on Nov 19, 2008

I love this but without the dumplings so in our place its alwats just the plain yogurt curry. Looks great DK

By Arundathi on Nov 19, 2008

looks great, dk. would love to try this. never made kadhi at home. gotta try it

By rekhas kitchen on Nov 19, 2008

mouth watering khadi DK yum yum

By Nags on Nov 19, 2008

lovely recipe! will surely try this. but, do you know why we drop them in water?