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Traditional Punjabi Kadhi

 

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Every state in India has their own kadhi Punjab, also has its very own kadhi the Punjabi Kadhi. Spicy pakoras in kadhi makes it delicious lunch when served with plain steamed rice.

Traditional Punjabi Kadhi recipe - How to make Traditional Punjabi Kadhi

Tags

Quick Dals / quick Kadhis

Preparation Time:    Cooking Time:    Total Time:    Makes 4 serving

Ingredients


For Pakodas
3/4 cup besan (bengal gram flour)
1 medium onion , finely chopped
1/2 cup chopped fenugreek (methi) leaves
1 ginger (adrak) , grated
1 tsp carom seeds (ajwain)
1 tsp red chilli powder
1/4 tsp baking powder
salt to taste
oil for deep frying

For Kadhi
1 cup yogurt
1/4 cup gram flour (besan)
1 tsp turmeric powder (haldi)
salt to taste
1 medium onion , chopped (optional)
1/2 ginger (adrak) , chopped
1 tsp red chilli powder

For Tempering
2 tbsp oil
1/2 tsp fenugreek (methi) seeds (methi dana)
1/2 tsp cumin seeds (jeera)
2 dried red chillies , broken into pieces
6 black peppercorns (kalimirch)

Method
For Pakoda
    For Pakoda
  1. Mix all the ingredients of pakoda except oil adding about ½ cup of water to make thick dough
  2. Heat oil in a kadai, drop spoon full of dough and deep fry till golden brown.
  3. Drain on an absorbent paper and keep aside.

For kadhi
    For kadhi
  1. Whisk yogurt well and mix besan. Blend thoroughly so as to ensure that no lumps remain.
  2. Add turmeric powder, salt and three cups of water. Keep aside.

For tempering
    For tempering
  1. Heat 2 tbsp of oil in a non stick pan.Add cumin seeds
  2. When the seeds crackles add fenugreek seeds, black peppercorns and red chillies.
  3. Stir-fry for ½ minute.
  4. Add onions and ginger and stir-fry for a minute.
  5. Add yogurt mixture and bring to a boil and simmer on low heat for about 15 minutes, stirring occasionally.
  6. Add red chilli powder and fried pakodas and continue to simmer for another 4-5 minutes.
  7. Serve hot with steamed rice and papad.

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