Punjabi Kadhi

Friends,

This recipe will always hold a special place in my cookbook. Making my hubby have curd is like fighting a war but my mom won it effortlessly on the first front with her delicious 'punjabi kadhi'. So, kudos to my mom and here is the recipe for you all.


Ingredients:

For kadhi:
  • 1 cup curd 
  • 2 tablespoon besan (gram flour)
  • 1 medium onion (chopped)
  • 1/2 inch ginger (grated)
  • 4-5 garlic cloves (chopped)
  • 2 green chilies (slit and cut in 1/2 inch long pieces)
  • 6 curry leaves
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon mustard seed
  • 8 fenugreek seeds
  • 1 tablespoon oil
  • 1 pinch asafoetida
  • Salt to taste
  • 2-3 cups water (as per desired consistency)
For tempering:
  • 1 teaspoon ghee (clarified butter)
  • 1/2 teaspoon cumin seeds (jeera)
  • 2 dry red chilies (broken into halves)
  • 1/2 teaspoon red chilly powder
Method:
  • In a bowl whisk curd properly. Now add besan, turmeric powder and salt. Mix them well. Make sure there are no lumps. Now add water and stir to mix.
  • Heat oil in a pan. To test oil, put 1-2 mustard seeds, they should splutter.Now,add mustard seeds, asafoetida and fenugreek seeds. Let the seeds splutter.
  • Now add garlic. After 20-30 seconds add onions, green chilies, ginger and curry leaves. Stir and let cook till onions turn golden brown.
  • Now lower the flame and carefully add the curd mixture prepared in first step.
  • Bring to boil on medium flame and then let it simmer on low flame for 5 mins. Stir it occasionally.
  • For tempering, heat ghee in a pan. Add dry red chilies, cumin seeds. Let the seeds splutter and then add red chilly powder. After few seconds add the tempering to kadhi. 
Tips:
  • Punjabi kadhi tastes better when sour curd is used.
  • You can add besan pakoda or pyaz pakoda to this.  
Serve it with plain rice or jeera rice and onion salad.,


Till my next post
Bye & keep budding.