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.
- 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)
- 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.