Palak Pakodi Kadhi

Today I am sharing one more recipe from the “comfort food” category.  Palak Pakodi Kadhi is a kadhi made by adding palak pakodis to it. The addition of palak pakodis elevates the humble kadhi to a grand dish. The highlight of this dish is that the palak pakodis are not fried, but are cooked in a paniyaram pan (appam pan).


For the palak pakodis

1 cup spinach leaves (chopped)
1 small onion (chopped)
½ cup gram flour (besan)
1 tsp chilly powder
½ tsp turmeric powder
1 tsp cumin seeds
1 tsp oil
Salt as per taste

For the kadhi

1 cup curd
2 tbsp gram flour (besan)
1 tsp cumin seeds
1 to 2 green chillies
A few curry leaves
1 small onion (chopped)
2 cloves garlic (chopped)
½ tsp turmeric  powder
1 tsp red chilly powder
1 tsp oil
Salt as per taste


For the palak pakodis

  • In  a mixing bowl, mix the chopped spinach leaves , chopped onions, gram flour, chilly powder, turmeric powder, cumin seeds, oil, salt and a little water to make a thick batter.
  • Heat and grease a paniyaram (appam) pan. Drop 1 tbsp batter in each depression. 

  • Cover and cook on low flame for 4 to 5 minutes. 
  • Turn the pakodas and cook again for 4 to 5 minutes.
  • Remove and keep this aside.

For the kadhi

  • In a bowl, mix the curds and gram flour thoroughly. 
  • Heat oil in a pan.
  • Add the cumin seeds, green chillies and curry leaves. 
  • Saute for a minute.
  • Add the chopped garlic and onions.
  • Saute for 2 to 3 minutes. 
  • Add the curd and gram flour mixture, turmeric powder, red chilly powder, salt, 1/2 cup of water and cook for few minutes.
  • To the kadhi, add the palak pakodis and cook for another 3 to 5 minutes. 
  • Serve hot with steamed rice.


Also, I would like to draw your attention to another Kadhi recipe Punjabi Kadhi,
Gujrati Kadhi.