Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • For pakodis:
  • 1/2 cup - gram flour
  • 1/2 tsp- red chilli powder
  • salt to taste
  • 2 pinches asafoetida
  • For kadhi:
  • 3 cups - sour buttermilk
  • 1.5 tbsp- gram flour
  • 1 stalk curry leaves
  • 3 green chillies
  • 1/2 tbsp- coriander, chopped
  • 1/4 tsp- turmeric powder
  • 1/2 tsp- red chilli powder
  • 1/4 tsp- dhania (coriander seed) powder
  • 1/2 tsp - each cumin and mustard seeds
  • 3 pinches asafoetida
  • 1 papad broken into 1"squares
  • 1 tbsp - ghee
  • Salt to taste

How to Make Chunbadi

  • For pakodis:
  • Mix ingredients, add some water, and make a thick batter.
  • Put plenty of water (1/2 litre) to boil.
  • Pick up some batter on cupped fingers.
  • Drop big droplets of batter into the boiling water.
  • Repeat for remaining batter.
  • Allow to boil till cooked (15-20 minutes). Keep aside.
  • For kadhi:
  • Mix salt, chilli powder, turmeric, and dhania powder in some water to make a thin paste.
  • Heat ghee in a saucepan, add seeds, and asafoetida, and allow them to splutter.
  • Add curry leaves and chillies, stir, and add masala paste.
  • Allow it to simmer for 2 to 3 minutes.
  • With a tablespoon, lift the oil that floats on top, and keep aside.
  • Add pakodis with water and bring to a boil. Mix flour into buttermilk till no lumps are left.
  • Add and stir continuously till boiled.
  • Simmer on low for 10 minutes.
  • Add coriander, papad (separated), and the oil kept aside.
  • Stir gently, bring back to a boil, and cook for 1 or 2 minutes. Serve hot with rice, parathas, etc.