About Kathal Kadhi Recipe
Kathal Kadhi Recipe | Jackfruit Kadhi Recipe | How to make Kathal Kadhi with step-by-step photos and video: There are some dishes that carry more than just flavour; they carry memories. Kathal Kadhi Recipe, or Jackfruit Kadhi Recipe, is one such recipe that instantly takes me back to my childhood. I remember how my mother would prepare this special dish on slow afternoons when the weather called for something warm, tangy, and comforting.
The kitchen would be filled with the aroma of ghee and spices, and she would carefully drop golden jackfruit pakoras into the bubbling kadhi, telling us to wait just a little longer for the magic to unfold.
Unlike the usual kadhi recipes made with simple gram flour and curd, this one stands out for its use of kathal (raw jackfruit), which adds an exciting texture and depth to the dish. My mom always said that kathal is the “vegetarian meat,” and in this kadhi, it absorbs all the spices beautifully. The soft pakoras melt in your mouth while still holding a light crisp, making each bite irresistibly flavorful.
This Kathal Kadhi recipe is a celebration of flavours – earthy, tangy, and mildly spiced. The kadhi is prepared using besan (gram flour), sour curd, and a handful of traditional Indian spices, while the pakoras are made from boiled and shredded jackfruit, lightly spiced and deep-fried to perfection. Finished with a ghee tadka of hing and dried red chillies, it’s the kind of dish that brings comfort and nostalgia to every plate.
If you’ve been looking for a new way to enjoy jackfruit or want to elevate your usual kadhi to something special, this recipe is for you. Follow this step-by-step guide to learn how to make jackfruit Kadhi at home, rich in tradition, full of flavour, and straight from my mother’s kitchen to yours.
More Delicious Recipes to Try!
Enjoyed this simple and delicious Kathal Pakoda Kadhi Recipe? Then you must try some of these other delightful Indian Curries that are perfect for lunch, rainy evenings, or weekend cravings.
Kadhi Pakoda Recipe without Onion and Garlic
Lauki Kofta Curry
Restaurant Style Shahi Paneer
Dilli wale Chole Masala
Soya Spinach Curry
Craving more? Check out my other Street Food Recipes like Easy Paneer Pakoda, Roadside Maggi, Kanda Bhaji, Brinjal Fritters, and Masala Pasta without vegetables. Each recipe is bursting with flavour and goes wonderfully with green chutney and a steaming cup of chai.
Video Recipe
Step-by-Step Recipe
Step 1: Prepare the Jackfruit/Kathal
1. Peel and cut 250 grams of raw jackfruit/kathal into small pieces.
2. Rinse well and drain the extra water. Place the chopped jackfruit in a pressure cooker and add ½ tsp salt and ½ tsp turmeric powder. Mix well.
3. Don’t add extra water while boiling the kathal because it will absorb too much moisture, making it difficult to bind the pakora mixture later.
4. Pressure cook for 1 whistle on medium heat.
5. Let the pressure release naturally, then drain the extra water.
Step 2: Make the Pakoda Mixture
6. In a large mixing bowl, add the boiled jackfruit.
7. Now add the following: 1 cup gram flour/besan, 1 tsp Ginger Paste, 1 green chilli (finely chopped – optional), ½ tsp Red Chili Powder, ¼ tsp Turmeric Powder, 1 tsp Coriander Powder, ½ tsp Garam Masala, ¼ tsp Ajwain / Carom Seeds, 1 pinch Baking Soda, and 1 tsp Salt.
8. Mix well. The moisture from the jackfruit should help bind the flours. If needed, gradually sprinkle 1–2 tablespoons of water. The mixture should be firm enough to hold its shape.
9. Shape the mixture into small, round balls (pakora-size).
Step 3: Fry the Pakodas
10. Heat oil in a deep pan or kadhai over a medium flame.
11. Once hot, drop small portions of the jackfruit mixture into the oil using your fingers or a spoon.
12. Carefully drop the kathal balls into the hot oil in batches. Do not overcrowd.
13. Fry until they are golden brown and crisp from the outside (around 4–5 minutes).
14. Then remove the jackfruit pakoras and drain on paper towels, and set aside.
Step 4: Prepare the Kadhi Mixture
15. In a large mixing bowl, whisk together: ½ cup besan/gram flour, 1½ cups curd (sour dahi), ½ tsp turmeric powder, ½ tsp red chilli powder, Salt to taste, and 4 cups water.
16. Whisk until smooth and lump-free. Keep this kadhi mixture ready.
Step 5: Cook the Kadhi
17. Heat 1 tbsp oil in a deep kadhai or pot.
18. Add a pinch of asafoetida (hing) and ½ tsp fenugreek seeds (methi dana).
19. Let the methi seeds crackle and slightly brown.
20. Pour the kadhi mixture into the pot and stir continuously for 4–5 minutes on medium flame to avoid curdling.
21. Let the kadhi come to a boil, then simmer for 15–20 minutes on a low flame, stirring occasionally.
Step 6: Add Pakoras to Kadhi
22. Once the kadhi is thickened and cooked well, gently add the fried jackfruit pakoras.
23. Let the pakoras simmer in the kadhi for 4–5 minutes so they soak the flavors.
Step 7: Final Tempering / Tadka
24. In a small tadka pan, heat 2 tbsp ghee.
25. Add a pinch of hing (asafoetida) and 2 dried red chillies and fry for a few seconds, and remove them from the ghee.
26. Turn off the flame and immediately add ½ tsp Kashmiri red chilli powder to the hot ghee.
27. Pour this sizzling tadka over the kadhi.
Step 8: Garnish and Serve
28. Garnish with 1 tbsp fresh coriander leaves (optional).
29. Serve hot with steamed rice or jeera rice, or plain vermicelli for a wholesome, flavorful meal.
Tips for Kathal Pakoda Kadhi Recipe | Jackfruit Pakora Kadi Recipe
1. Use tender jackfruit: Always use young, raw jackfruit (not ripe) for this recipe. Ripe jackfruit is sweet and not suitable for savory dishes.
2. Drain jackfruit well: After boiling, make sure to squeeze out excess water from the jackfruit before mixing it into the pakoda batter. This prevents soggy pakoras.
3. Mixture consistency matters: Keep the pakoda mixture thick enough so it holds shape when dropped into oil. If too runny, pakoras may absorb too much oil or break apart.
4. Fry on medium heat: Fry kathal pakoras on medium heat to ensure they cook through evenly and turn crispy outside. High heat will brown them too fast without cooking inside.
5. Use sour curd for kadhi: Slightly sour curd gives kadhi its authentic tangy flavor. If your curd isn’t sour enough, add a little amchur (dry mango powder) or a few drops of lemon juice.
6. Stir kadhi continuously in the beginning: When you first start cooking kadhi, stir continuously for 4–5 minutes to prevent curdling. Once it starts boiling, you can reduce stirring.
7. Simmer well for flavor: Let the kadhi simmer for at least 15–20 minutes to develop depth in flavor. This also helps remove the raw taste of besan.
8. Add pakoras just before serving (optional): For crispier pakoras, add them just before serving. If you prefer them soft and soaked in kadhi, let them sit in hot kadhi for a few minutes.
9. Use Kashmiri chili powder in tadka: This gives a beautiful red color without too much heat, perfect for a flavorful finish.
10. Ghee enhances taste: Use ghee for the final tadka for an aromatic and traditional touch. It enhances both flavour and fragrance.
Recipe Card
Kathal Kadhi Recipe | Jackfruit Kadhi Recipe
Ingredients
For Kathal Pakoda:
- 2 cups raw jackfruit / Kathal (boiled and shredded or finely chopped)
- 1 cup Besan / Gram Flour
- 1 tsp Ginger Paste
- 1 Green Chilli (finely chopped – optional)
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ¼ tsp Ajwain / Carom Seeds
- 1 pinch Baking Soda
- 1 tsp Salt (adjust as per taste)
- Water as needed (to make a thick mixture)
- Oil for deep frying
For Kadhi:
- ½ cup Besan / Gram Flour
- 1½ cups Curd / Dahi (preferably sour curd)
- 4 Cups Water
- 1 tbsp Oil
- 1 pinch Asafoetida / Hing
- ½ tsp Fenugreek Seeds / Methi Dana
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- Salt to taste
For Tempering / Tadka:
- 2 tbsp Ghee
- 1 pinch Hing / Asafoetida
- 2 Dried Red Chilies
- ½ tsp Kashmiri Red Chilli Powder
For Garnish (Optional):
- 1 tbsp Fresh Coriander Leaves (finely chopped)
Instructions
- Peel and cut raw jackfruit into small pieces. Rinse, then pressure cook with salt and turmeric for 1 whistle. Let pressure release naturally and drain excess water.
- Mash boiled jackfruit in a bowl. Add besan, ginger paste, spices, carom seeds, baking soda, and salt. Mix well. Add minimal water if needed. Shape into small balls.
- Heat oil in a kadhai. Drop jackfruit balls in batches and fry until golden brown and crisp. Drain on paper towels and set aside.
- Whisk besan, curd, turmeric, red chili powder, salt, and water until smooth and lump-free.
- Heat oil in a pot. Add hing and fenugreek seeds. Once aromatic, pour in the kadhi mixture. Stir continuously until it boils. Simmer for 15–20 minutes on low heat.
- Add fried pakoras to the kadhi. Let them simmer for a few minutes to soak up flavors.
- Heat ghee, add hing and dried red chilies. Turn off the flame and add Kashmiri red chili powder. Pour tadka over the kadhi.
- Garnish with chopped coriander leaves. Serve hot with steamed rice, jeera rice, or plain vermicelli.
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Recipe Conclusion
Kathal Pakoda Kadhi is more than just a curry. It’s a comforting, nostalgic dish that brings warmth to your table with every bite. The combination of soft, spiced jackfruit fritters and tangy, well-seasoned kadhi makes this recipe truly special. Whether you’re cooking for your family or treating guests to something new, this unique dish will never disappoint. Pair it with fluffy steamed rice or fragrant jeera rice, and top it off with a sprinkle of love, just like mom always did.