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Time seems to fly extremely fast these days, I find myself always trying to catch up with all the different projects that I’m working on, but never really able to get them under control. I wish I could just slow down, take a deep breath and start afresh, but that’s not going to happen since everyone wants their stuff done first. Well on a lighter note, I managed to find time to participate in this month’s ICC after 3 months break. I love yogurt based curries and kadhis in particular, but my DH and my little one are not big...


4 serving

Total time

50 minutes


  • (1.25l) fish stock ((Chickpea flour))
  • (1.25l) fish stock (Red)
  • to taste Salt
  • 1 onion (– medium, thinly sliced)
  • (1.25l) fish stock
  • 1 heaping tbsp Besan
  • 1 cup water
  • (1.25l) fish stock
  • (1.25l) fish stock
  • (1.25l) fish stock ((Bishop weed))
  • (1.25l) fish stock ((fenugreek ))
  • (1.25l) fish stock (Red)
  • 1 onion (– medium, thinly sliced)
  • a pinch turmeric
  • (1.25l) fish stock
  • a pinch Amchoor ((I didn’t use this since my yogurt was tart enough) powder)
  • to taste Salt


  1. First make the pakodas: Mix besan, salt, red chili powder and add water to make semi-thick batter. Dip onions in this batter and deep fry the pakodas. Keep aside.
  2. Next make the kadhi: Mix yogurt and besan and make a thick paste with no lumps. Add 1-2 cups of water to make a thin paste.
  3. Heat 1tsp oil in a saucepan, add the seeds and once they start sputtering, add the onions and saute till lightly browned.
  4. Pour in the yogurt-besan mixture, along with turmeric, red chili powder and salt. Bring the mixture to a boil, lower the heat and simmer till the mixture gets thick, about 20-30 minutes.
  5. Add the pakodas just before taking the kadhi off the heat and bring the mixture to a boil one more time. Add the garam masala and amchoor (if using); mix well and enjoy with steamed rice.
  6. View the recipe instructions at Cook's Hideout

Contains allergens
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