Punjabi style kadhi!!!

Course: Main Course

Servings: 2-3

Cuisine: North Indian

Time: Preparation – 15 Mins, Cooking –  45 Mins, Total – 60 Mins


For Kadhi:

  1. Besan (Gram Flour) – 1/4 cup
  2. Sour curd (or curd) – 1/2 cup
  3. Water – 4 cups
  4. Onion – small to medium (finely chopped)
  5. Garlic – 2-3 cloves (finely chopped) or 2 tbsp paste
  6. Coriander powder – 1 tsp
  7. Red chilli powder – 1 tsp (1/2 tsp for kadhi and 1/2 tsp for tempering)
  8. Turmeric powder – 1/4 tsp
  9. Garam masala powder – 1/4 tsp
  10. Mustard seeds – 1/2 tsp
  11. Mustard oil – 2 tbsp (you can also use olive oil or ghee)
  12. Asafoetida (Hing) – 1/8 tsp
  13. Ghee (Butter unsalted) – 1 tsp (you can also use olive oil)
  14. Salt to taste.

PS: 1 Cup = 250 ML

For Pakora:

  1. Besan (Gram Four) – 1/2 cup
  2. Coriander powder – 1/2 tsp
  3. Red chilli powder – 1/4 tsp
  4. Garam masala powder – 1/4 tsp
  5. Green chilli – 1 (finely chopped)
  6. Coriander leaves – 1 tbsp (finely chopped)
  7. Oil for frying pakoras – Olive oil or refined oil
  8. Water – 1/4 cup
  9. Salt to taste.

How to make Pakoras:

  1. Take besan in a bowl. Add chopped green chilli and coriander leaves
  2. Add spices – coriander powder, red chilli powder, garam masala and salt. Mix well
  3. Add 1/8 cup of water and whisk it with a spoon or a wired whisk
  4. Add more water if required it depends on the quality of the besan. Make thick smooth batter
  5. Heat oil in a small kadai
  6. Turn the flame to medium and drop the batter with a help of a spoon in the oil
  7. When pakoras are partly cooked turn over and cook the other side
  8. Fry till the pakoras are crispy
  9. Remove the pakoras and place them on a kitchen paper towel so that the excess oil is absorbed.

How to make Kadhi:

  1. Take besan in a big bowl. Add curd. Whisk it with a spoon or wired whisk until smooth
  2. Add spices – coriander powder, turmeric powder, red chilli powder (1/2 tsp) , garam masala powder, salt. Mix well
  3. Add water and mix well
  4. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil aroma
  5. Add mustard seeds. Let it splutter
  6. Add chopped garlic (or garlic paste) and onions. Saute till onions are golden brown
  7. Add the kadhi mix to the kadai. Turn the flame to high
  8. Continuously stir it till comes to boil. It is important to stir
  9. After the kadhi comes to boil turn the flame to low and cook for 20 mins. Stirring occasionally
  10. Now add pakoras and cook for another 10 mins
  11. Turn off the flame
  12. Heat ghee in a ladle or a small pan on low flame
  13. Add red chilli powder (remaining 1/2 tsp) and stir
  14. Immediately pour it on the kadhi and stir
  15. Your Kadhi is ready to serve
  16. Serve hot with jeera rice, plain rice or phulkas.

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