Pakoda Kadi (yogurt soup with fried cabbage balls)

Yogurt is good source of calcium, phosphorous, vitamin B2 and iodine. This recipe can also be made without pakora (fried spicy cabbage balls), which makes it in minutes and can be served with rice.

Nutrition value of yogurt

Kadi

- 4 cups plain yogurt, not very sour
- 2 tablespoon chickpea flour
- 2 cups water ( or as per desired thickness of kadi)
- Ginger 1 inch grated
- 2 Green chilies’ pieces
- 4-5 curry leaves
- Cumin seeds
- Salt
- Sugar (optional)
- Turmeric powder 1 teaspoon
- oil

1. Mix chickpea flour, yogurt and water well
2. Put on medium-low heat and add ginger
3. Heat oil, add cumin, curry leaves and chili, sauté
4. Add turmeric powder
5. Add to yogurt mix when it’s hot
6. Remove from heat add salt and sugar

Pakoda

- 3 cups cabbage shredded
- ¾ - 1 cup cheek pea flour
- Read chili powder
- Salt
- Ajwain (bishop's weed) ½ teaspoon
- 3 tablespoon coriander leaves chopped
- ½ - 1 cup water
- Oil for deep frying

1. Mix all the dry ingredients
2. Add water little at time to make a thick batter
3. Pour small portions of batter with spoon in hot oil
4. Deep fry till golden brown
5. Put 15 or more pakora to kadi and heat for 5-8 minutes on medium heat
6. Serve with Rice or Roti