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Kadhi Pakoda (Bihari Kadhi)
Mix all the ingredients for the badi with a little water to make a thick paste. Keep aside for 15 minutes. Make small balls of the badi dough and steam for 10 minutes.
Then bake these balls in a pre-heated oven at 200 °C for about 10 minutes (this stage is only to brown the balls, so please keep checking – otherwise, the balls may get burnt).
For the kadhi, mix the curd, besan, salt and spices in 2 cups of water. Beat for 5 minutes, to achieve a smooth, creamy mixture. Add more water, if you prefer a thin gravy.
In a kadhai, roast cumin seeds until they crackle. Add whole red chillies and sauté until fragrant. Add curry leaves. Now, add the kadhi mix and slit green chillies. Let this mixture cook on low heat for 15 minutes. Add the balls to the simmering kadhi gravy and simmer for 5 minutes more. Turn off the heat and garnish with coriander leaves. Serve with red/brown/black rice or millets. Enjoy!
Serves 4-5
Photo by Vinita Punjabi
This recipe was contributed by P.V. Narayanamoorthy.
This recipe is also known as Kadhi-Badi.
- Indian Curries
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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