PUNJABI KADHI

                     

This is the recipe for ‘Punjabi Kadhi’ – a tangy gravy made with sour curd and gram flour as main ingredients with onion pakodas tucked in it. ‘Kadhi – chawal’ is a favorite in Punjabi homes. We love kadhi with chapathis too.

‘Sindhi kadhi’ is different in the sense that it uses tamarind instead of curd and has vegetables instead of pakodas – it resembles ‘sambar’ but uses ‘gram flour’ instead of ‘tuvar dal’.

‘Gujarati kadhi’ uses buttermilk but it is sweet-n-sour and is just gravy.

Try this easy recipe for ‘Punjabi Kadhi’ – I suggest you try this when you make pakodas. Make 10-12 extra pakodas and use them to prepare ‘kadhi’!

Serves 2

Onion pakodas – 8 - 12

For gravy

Ingredients

1. Sour curd – 1 cup
2. Water – 3 ½ – 4 cups
3. Besan (gram flour) – 2 - 2 1/2 tbsp
4. Red chilli powder – 1 tsp
5. Turmeric powder – a pinch
6. Salt to taste
7. Coriander seeds (crushed) – 1 tsp
8. Fenugreek (methi) seeds – ½ tsp
9. Cumin seeds – ½ tsp
10. Asafetida – a pinch
11. Oil – 1 ½ tsp

Method

1. Whisk 1 cup curd and add 3 cups of water.
2. Add red chilli powder, turmeric powder, salt and 2 tbsp gram flour.
3. Mix well without lumps – either with your hand or with a whisk.
4. Add ½ - 1 cup more water and mix well – it has to be watery as the gram flour needs to cook well.
5. Heat 1½ tsp oil in a pan and add crushed coriander seeds, cumin seeds, fenugreek seeds and asafetida.
6. When they splutter, lower the heat and add the gram flour mixture and keep stirring till it starts boiling.
7. Continue to cook on a low flame (for 4-6 minutes), stirring all along so that it does not stick to the bottom.
8. When the raw smell of gram flour is gone and it has got cooked and the gravy thickened, turn off the flame.
9. After 3 minutes, add the pakodas and transfer to a serving dish.
10. Serve hot with steaming hot rice / chapathi.

                                 

© Copyright 2011. Brinda Balasubramonian.