Friday, November 19, 2021

Pumkin Pakoda Kadhi

This delicious stew made with pumpkins and pakoda (deep fried fritters) is my take on the traditional pakoda kadhi. This stew is loaded with pumpkin. Yes, in three ways! The pakodas are made with pumpkin and the stew has orange and white pumpkins. This is a yogurt based stew and can be served as such. Traditionally, it is served with rice and/or roti.

Kadhi or kadi is a simple yogurt based soup. Kadhi can be plain, with veggies, or with pakodas. When pakodas are added, it may be a stew kind than like a soup. Pakodas are fritters made with besan or chickpea flour though it is common to see that many other legumes or dals can also be used. Split yellow moong dal based pakoras are common and these pakoras are used in kadhi in some regional recipes in northern India.The pakodas can be made with a tablespoon or teaspoon depending on the size preferred. 

When I went for grocery shopping, I saw thw Blanco Pumpkins and readily bagged it. This also found its way into the soup pot along with regular pumpkins. The pumpkins cook faster and hence the stew is easy to make. The pakoda part takes a little time - soaking time and frying time. With effective time management, when the pakoda gets ready, prep the veggies and begin the cooking. In that way, as the fritters are all ready, the stew is also ready to cook with the dumplings/pakodas.

The pakods also have pumpkin added. This adds to the flavor and they taste amazing! This is a yogurt based stew. So, naturally when you boil with whisked yogurt, curdling will happen. To prevent this, besan/chick pea flour is added. I have replaced it with soy bean flour in this recipe. Besan or soy bean flour can be used. It acts as a thickening agent too. I would recommend not to skip this.

This stew is good in proteins. The split moong dal has the highest protein content out of all dals. Yogurt is also a good source of proteins. Pumpkins are good in vitamns and antioxidants, and with simple spices and herbs, this stew a nuritious and flavorful one.

This stew with orange and blanco pumpkins, and the pumpking moong dal fritters is a meal by itself. A bowl of steaming kadhi is comforting and hearty enough. When paired with some rice and/or roti, this is heaven! The spicy heat comes from dried red chilies, fresh green chilies, and cayenne. Add more or less as per your taste.

This is pumpkin season and hence in our #SoupSaturdaySwappers, we are using pumpkins as our theme for this month. I am sharing the pumpkin version of pakoda kadhi for "Pumpkin Time". Camilla is hosting this month's event in our #SaturdaySoupSwappers group.  Every third Saturday of the month we share soup recipes based on a chosen theme. 


White pumpkin - 3/4 cup
Pumpkin - 3/4 cup
Sour yogurt - 1 cup
Soy bean flour - 2 tbsp
Water - 4 to 4.5 cups
Salt - 1 and 1/2 tsp
Turmeric - 1/4 tsp
Cayenne - 1/2 tsp

For the Pakora

Moong dal - 1/2 cup
Pumpkin - 1/2 cup, small chunks
Salt - 1/2 tsp
Turmeric - 1/4 tsp
Dried red chili - 2
Green chili - 1 to 2
Ginger - 1/2 tsp
Cumin - 1/2 tsp

For Tempering

Oil - 2 tbsp
Mustard sees - 3/4 tsp
Cumin - 1/2
Asafetida - 1/4 tsp
Dried red chiles - 2, torn
Green chili - 4 to 6 slit
Ginger - 1/2 tsp
Curry leaf - 1 sprig


Soak the split yellow moong dal for an hour. Drain the water, add the pumpins, cumin, turmeric, ginger, salt, red and green chilies, curry leaf and grind to a slightly coarse paste. There is no need to add water as pumpkin will add to the wetness.

Transfer to a bowl, add asafetida, cilantro, and mix. Reserve about a tablespoon of this mixture.

Heat oil in a pan. When it is hot, add tablespoons or teaspoons (desired pakora size) and deep fry till golden. Drain and set aside. Repeat with the remaining batter. 

In a soup pot, add the oil and heat on a medium flame. Add the red chilies and mustard seeds. When the seeds splutter add cumin followed by slit green chilies, ginger, curry leaves, and asa fetida. Fry for a minute. Add the pumpkins, saute for a minute. Add 2 cups water. 

Simmer for 2-3 minutes.

In a bowl, add the yogurt. reserved pakora batter, salt, soy bean flour, turmeric, and cayenne. Whisk to a smooth consistency.

Add it to the simmering pumpkins and whisk gently to smooth consistency. Add the remaining water. Simmer for 3-4 minutes.

Add the pakoras and simmer for about 12-15 minutes. Remove from flame. Garnish with cilantro. 

Serve as such, with rice or roti.


  1. I can NOT wait to try this. Thanks for sharing. I have only ever make onion pakoras. Pumpkin ones are on my list now, as is this delicious looking soup.

    1. Thanks, Camilla! Veggie pakoras are equally delicious and you'll love them!

  2. I want to eat everything on this line up but I would start here. This looks so amazing, I have plans to make it asap. Those veggies in the yogurt base sound sublime.

  3. I love this take on dumpling soup. It sounds amazing.