(Curd Curry)


Curds – 4 Tblsp
Gram flour – 4 tsp.
Curry leaves – 1 sprig
Green chillies – 4 nos.
Red chillies – 1 no.
Cumin seeds – ½ tsp.
Salt to taste
Jaggery or Sugar ¼ tsp. 
Mustard  seeds – ½ tsp.
Fenugreek seeds – ½ tsp.
Asafoetida – 1/4 tsp.
Cocum flowers – 3 – 4 nos.
Oil – 2 tblsp.
Water – 2 cups
Coriander leaves (for garnish) – 1 tblsp.


  1. Whisk the curd thoroughly. Add water to make a thin watery lump free batter. Mix well.
  2. In another vessel, heat the oil. When hot, add fenugreek seeds, cumin seeds and mustard seeds. Allow it to temper
  3. When the mustard seeds start popping, add asafoetida, chopped green chillies. Ginger and red chilly and a sprig of curry leaves. Saute it for a minute and add the curd and gram flour batter. Stir well.
  4. Add a cup of water and mix well. Add cocum flowers, salt and jaggery and give it a stir. Let the mixture boil on a medium flame. Let the curry cook for 15 – 20 minutes, till it is slightly thick in consistency.
  5. Then add the pakodis and let it simmer for 8-10 minutes
  6. Top the Dahi ji Kadi with finely chopped coriander leaves as garnish. Serve piping hot.

To serve

Can be either served with Dal Bhaat, Naram Khichadi or Chiblaro for Lunch.
For recipe of Pakodis check Besan Saag recipe .  
The Pakodis have to be added in the final boil in Dahi ji Kadi.

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