Punjabi Kadhi

Punjabi style kadhi!!! It is prepared with gram flour and yogurt. It is relished with Jeera Rice or plain rice.

Course: Main Course

Servings: 2-3

Cuisine: North Indian

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

Ingredients:

For Kadhi:

  1. Besan (Gram Flour) – 1/4 cup
  2. Sour curd (or curd) – 1/2 cup
  3. Water – 4 cups
  4. Onion – 1 small (finely chopped)
  5. Garlic – 3 cloves (crushed or finely chopped)
  6. Coriander powder – 1 tsp
  7. Red chilli powder – 1 tsp
  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 any other oil or ghee)
  12. Asafoetida (Hing) – 1/8 tsp
  13. Ghee (Butter unsalted) – 1 tsp (you can also use oil)
  14. Salt to taste.

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 deep-frying pakoras
  8. Water – 1/4 cup
  9. Salt to taste.

PS: 1 Cup = 250 ML

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 as required (it depends on the quality of the besan). Make thick smooth batter
  5. Heat oil in a 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
  10. Similarly fry rest of the pakoras and keep aside.

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, 1/2 tsp red chilli powder, garam masala powder and 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 garlic and onions. Saute till onions are golden brown
  7. Add the kadhi mix to the kadai. Turn the flame to high
  8. Continuously stir till it 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. Transfer the kadhi to a serving bowl as we need to do tempering before serving
  12. For tempering, heat ghee in a ladle or a small pan on low flame
  13. Add remaining red chilli powder. Stir and immediately pour it on the kadhi
  14. Your Kadhi is ready. Serve hot with jeera rice, plain rice or phulkas.

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