Punjabi Kadhi

Punjabi Kadhi is a famous North Indian delicacy. It is a spicy gram flour (besan) and sour curd (yogurt) or buttermilk gravy, with pakoras (fritters) submerged in it. It is a Punjabi comfort food generally enjoyed with rice.

Tip: For the ease of preparation and to get the perfect sour taste, I prefer Amul Masti Buttermilk. You can also use homemade buttermilk or even sour curd. If you’re using sour curd then ratio would be 1 cup of sour curd + 4.5 to 5 cups of water.

Course: Main Course

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 10 Mins, Cooking –  45 Mins, Total – 55 Mins

Ingredients:

For Kadhi:

  1. Besan (Gram Flour) – 1/3 cup
  2. Amul Masti Buttermilk – 1 litre
  3. Onion – 1 small (finely chopped)
  4. Garlic – 2 cloves (finely chopped)
  5. Coriander Powder – 1 tsp
  6. Red Chilli Powder – 1/2 tsp
  7. Turmeric Powder – 1/4 tsp
  8. Garam Masala Powder – 1/2 tsp
  9. Yellow Mustard Seeds – 1/2 tsp
  10. Oil – 3 tbsp
  11. Water – 1 cup
  12. Salt to taste.

For Pakora:

  1. Besan (Gram Four) – 1/2 cup
  2. Coriander Powder – 1/2 tsp
  3. Cumin Powder – 1/2 tsp
  4. Red Chilli Powder – 1/4 tsp
  5. Garam Masala Powder – 1/4 tsp
  6. Onion – 1 tbsp (finely chopped) (optional)
  7. Oil – for deep-frying the pakoras
  8. Water – 1/4 cup
  9. Salt to taste.

For Tempering:

  1. Ghee (Clarified Butter) – 2 tsp
  2. Red Chilli Powder – 1/2 tsp
  3. Dried Red Chilli – 2 (optional)

PS: 1 Cup = 250 ML

How to make Pakoras:

  1. Take a mixing bowl. Add besan, coriander powder, cumin powder, red chilli powder, garam masala and salt. Mix
  2. Add 1/8 cup of water and whisk it with a spoon or a wired whisk
  3. Add more water as required (it depends on the quality of the besan). Make a thick smooth batter. Whisk for around 4-5 mins
  4. Heat oil in a kadai and a deep pan. Drop the batter with the help of a spoon in oil
  5. Fry from all the side till crispy and golden brown
  6. Drain on a kitchen paper towel. Similarly fry rest of the pakoras. Keep aside.

How to make Kadhi:

  1. Take a big mixing bowl. Add besan, coriander powder, turmeric powder, red chilli powder and salt. Mix
  2. Start adding buttermilk in portions, so that so lumps are formed
  3. Add entire 1 litre buttermilk and 1 cup water. Mix and keep aside the kadhi mix
  4. Heat oil in a kadai or a pan. Add yellow mustard seeds. Let it splutter
  5. Add garlic and onions. Saute till onions are golden brown
  6. Add the kadhi mix to the kadai. Turn the flame to high. Stir continuously till it comes to boil. It is important to stir
  7. After the kadhi comes to boil turn the flame to low and cook for 20 mins. Stirring occasionally
  8. Add pakoras and cook for another 10 mins
  9. Add garam masala powder and mix. Now transfer the kadhi to a serving bowl as we need to do tempering
  10. Heat ghee in a ladle or a small pan on low flame
  11. Add red chillies and red chilli powder. Stir and immediately pour it on the kadhi
  12. Your Punjabi Kadhi is ready. Serve hot with jeera rice, plain rice or phulkas.

6 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s