Punjabi Kadhi with a twist !

Kadhi is another of my favourite dishes to be made when I want a Typically Indian meal with steaming hot rice fluffy and begging to be eaten with a bowl of home-made kadhi with crunchy pakoras(potato and onion fritters)

Kadhi is basically a a spicy gravy made with curd and bengal gram flour and there are 2 versions , this one made in the Northern part of India called ”Punjabi Kadhi” or the Gujarati Version – where the garnishing is done using long red chillies and it is a delicacy served in most weddings – well traditionally at least, nowadays weddings have ”world cusine” another dilution of tradition … There is also another version called Sindhi Kadhi where tamarind pulp is added and so are few chopped veggies !

This is another recipe which I should have uploaded eons ago ! It was much liked when I uploaded on pic on my Facebook album ”Food and How much I love it” Humm , how much mover ”foodie” can one get , I wonder… πŸ˜‰

Ok , now for the Ingredient list :

Ingredients for the Kadhi

  1. 2 heaped tbsp besan (Bengal gram flour)
  2. 1 1/2 cups curds (dahi)
  3. 1 tsp ginger-green chilli paste
  4. 2 curry leaves (kadi patta)2 tbsp chopped coriander (dhania)
  5. salt to taste

    Ingredients for the pakoras/fritters
    1/4 cup Chopped onion
    1/4 cup Chopped potato
    1 tsp Ajwain.
    1 tsp Red chili powder.
    salt to taste
    Oil
    about 2 spoons Besan (Bengal gram flour) & Water
    Preparation:
    -Mix all Chopped onion & potato in the besan and water mix , ensuring there are no lumps . Add ajwain , salt and chilli powder .
    – Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
    -Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
    – Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
    – Boil whilst stirring for a while.
    – Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
    – Add the tempering to the kadhi and boil for a few minutes.
    – Add the cooked pakoras
    – Sprinkle coriander on top and serve hot with boiled rice .

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2 thoughts on “Punjabi Kadhi with a twist !

  1. Pingback: Egg Curry/Anda Curry/ΰ€…ΰ€£ΰ₯ΰ€‘ΰ€Ύ ΰ€•ΰ€Ύΰ€°ΰ₯€ from my college days | sliceoffme
  2. Pingback: Gujarati Kadhi | sliceoffme

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