Fresh fenugreek and onion dumplings fried and dunked in a yogurt-based gravy [my mouth is watering as I type this!] – that’s methi pakora kadhi. For those of you new to Indian cooking – kadhi is a sour gravy traditionally made with lightly spiced yogurt. Different regions of India have distinct styles to making kadhi. In North India, kadhi is served with fried dumplings (pakoras). In Karnataka, a similar dish majjige huli is popular – this is a lighter version with boiled vegetables in place of pakoras. In Gujarat, kadhi is sweetened with jaggery. And you wouldn’t typically add onions to kadhi in Bihar – my mom certainly wouldn’t.
This recipe is closest to the style of Punjabi kadhi.