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Cabbage pakora kadhi (yoghurt curry)

Kitchen Mai
A lip smacking North Indian recipe of crispy cabbage fritters dunked in a yoghurt curry tempered with ghee laden spices
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Indian, North Indian
Servings 5
Calories 380 kcal

Equipment

  • Shallow cooking pot

Ingredients
  

  • 2 cups cabbage shredded
  • 1½ cups onions sliced
  • 2-3 fresh chilis finely chopped
  • ½ cup coriander leaves finely chopped
  • 1 cup yoghurt
  • ¾ cup gram flour besan
  • ¼ cup rice flour
  • 2 tbsp turmeric powder
  • 2 tbsp chili powder
  • 1 tsp coriander powder
  • 1 tsp asafetida hing
  • ¼ tsp fenugreek seeds methi dana
  • ½ cup oil
  • salt to taste

For the tempering

  • 2 tbsp ghee
  • 1 tsp coriander seeds crushed
  • 1 tsp chili powder

Instructions
 

  • In a bowl, mix together the cabbage, ½ cup onions, few chilis, coriander leaves, ½ of the red chili powder, hing and salt to taste. Leave it for 10 minutes
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"
  • Gradually add ½ cup besan and the rice flour and mix. Do not add any water, as the moisture that the cabbage and onions leave because of the salt, is enough to form the batter
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"
  • Heat ½ cup oil over medium heat. Add dollops of the cabbage pakora batter in and fry until golden brown. Set aside on absorbent paper towel, until needed
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"
  • Heat 2-3 tbsp of oil again in another cooing pot, add the fenugreek seeds. Fry until they turn brown
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"
  • Then add the remaining sliced onions and saute´until they turn, soft and pink. In the meanwhile, whisk the yoghurt with 3 cups of water, coriander powder, remaining gram flour (besan), chili powder and turmeric powder
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"
  • Add this spiced buttermilk to the cooking pot, over medium low heat, keep stirring and cook
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"
  • Let the kadhi simmer until it thickens and then add the salt and chopped coriander leaves
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"
  • Add the fried pakoras to the kadhi 10 minutes before serving and then top it with the tempering. To make the tadka/tempering heat the ghee until it melts, then add the crushed coriander seeds and chili powder. Cook for a minute and then lace the kadhi with it
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"
  • Serve your lip smacking cabbage pakora kadhi (yoghurt curry) with steaming hot rice. You could also save some of the pakoras to have with your tea and coffee as well
    "Cabbage pakora kadhi (yoghurt curry) - www.kitchenmai.com"

Notes

  • The kadhi will thicken even more as it cools
  • For the curry, make the pakoras small in size, this is because they will swell up once they are dunked in the kadhi
  • Adding the pakoras 10 minutes prior to serving, keeps then still crunchy. If kept dunked in the kadhi for longer then they get soggy
  • 1 cup = 250 millilitres
  • tbsp - tablespoon
  • tsp - teaspoon
Keyword cabbage pakora, cabbage pakora curry, cabbage pakora kadhi, kadhi recipe, pakoda kadhi