Punjabi Kadhi


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.


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
  • 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. 
  • 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.

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