Punjabi Kadhi is a rich and creamier preparation of yogurt, gram flour, onion and spices which can be ready in less than an hour when you crave for something different, something which is not vegetable. Kadhi along with rice/Jeera rice makes a good meal with out any other topping of other curries. This recipe is from my mum’s kitchen and believe me it turns out to be really lip smacking every time. Sometimes, I don’t even wait for rice to get cooked, rather I end up eating a bowl of Kadhi while tasting itself 🙂
Preparation time: 10 minutes
Cooking time: 25 minutes
- Gram flour/Besan – 1 cup
- Dried fenugreek leaves/kasuri methi – 1 tablespoon
- Salt – 1/2 teaspoon or as per your taste
- Red Chilli powder – 1/4 teaspoon
- Roasted cumin seeds – 1/2 teaspoon
- Water – 1/4 cup
- Oil for deep frying
- Fresh sour Yogurt/curd-1 kg
- Gram flour/Besan – 1/2 cup
- Onion – 2 medium(thinly sliced)
- Asafoetida – 1/3 teaspoon
- Cumin seeds – 1/2 teaspoon
- Fenugreek seeds/methi daana – 1/2 teaspoon
- Dried red chilli – 4-5
- Coriander powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1/2 teaspoon
- Kashmiri mirch/degi Mirch powder – 1/2 teaspoon
- Amchur powder – 1/2 teaspoon(optional)
- Salt – 1 teaspoon or as per your taste
- Garam masala – 1/3 teaspoon
- Water – 2 cup
- Oil – 2 tablespoon
- First of all mix all the ingredients of pakora in a mixing bowl and make a smooth batter of it. It should neither be runny nor thick otherwise pakora will not turn out good. Beat the batter for few minutes as this will result in nice soft pakoras.
- Now heat sufficient oil in a Kadhai/pan for deep-frying them and drop 1 tablespoon of mixture in oil and fry it. Similarly make all pakoras with the batter and keep them on kitchen towel to soak out extra oil.
- Whisk the yogurt for 1-2 minutes to make it smooth and creamy. I used the hand blender; u can also use a whisker. Avoid overdoing as it may lead to butter formation
- If your yogurt is not sour, you can add amchur powder to it now and then add gram flour/ Besan to it and again whisk it so that it is completely mixed in yogurt without forming any lumps.
- Take a big wide open Kadhai/pan and put it on medium flame. Keep water and whisked yogurt ready by your side. Now add oil to the pan and when pan is warm add asafoetida, fenugreek seeds and cumin seeds. Once they splutter add 2-3 dried red chilli and onions and fry them till they are pinkish brown in colour. Now add turmeric powder, coriander powder and red chilli powder to it and sauté for 1 minute.
- Add the whisked yogurt with one hand and continuously stir it with other hand and increase the flame to high. Don’t stop stirring anytime otherwise your yogurt will curdle and your kadhi would be spoilt. Add water and continuously stir it till it gets first boil. After first boil, lower the heat and let it cook for 7-8 minutes.
- Add salt and pakoras to the kadhi and let it cook for 3-4 minutes more. Add garam masala now and switch off the flame.
- Now for tempering take 1 teaspoon oil in a big spoon or ladle and heat it. Add rest of the dried red chilli and Kashmiri mirch powder. Fry them for one minute and add to the kadhi.
- Serve your kadhi hot and enjoy with rice or roti.
- You can skip adding kasuri methi/dried fenugreek leaves to the pakoras and can make simple pakoras. Personally I love kasuri methi flavour so I tend to add it.
- If possible (and if you not averse to mustard oil), try using mustard oil to make kadhi and frying pakoras as this will result in more flavourful kadhi.
- Adding amchur powder is entirely your choice if you like your kadhi to be sour.
- Always use big wide pan to make kadhi as when it starts boiling it makes froth which can result in spilling over if using small pan.
- Add salt only after kadhi starts boiling.