Punjabi Kadhi Recipe

Though originally from Punjab, the Kadhi is loved by all in North India. Subsequently, it has become a common household cuisine that people like to eat on normal days as well as on special occasions. Though it is almost always eaten with rice, you can enjoy the taste of Punjabi Kadhi with chapatti and naan also. Here is a recipe to make this delicious recipe of Punjab, which is usually made of besan pakoda.

Ingredient

• Besan: 200 grams
• Sour Curd: 400 grams
• Oil: 1 tablespoon
• Asafetida: a pinch or two
• Cumin Seeds: ½ teaspoon
• Methi Seeds: ½ teaspoon
• Turmeric Powder: ½ teaspoon
• Red Chili Powder: ¼ teaspoon
• Salt: to taste
• Green Chilies: 2 or 3 (finely chopped)
• Coriander Leaves: 1 tablespoon (chopped)

Method

1. Sieve besan and make a solution by adding water. Beat it well and divide the solution in two equal parts.
2. Heat the oil in a frying pan. Use one part of the besan solution for making pakoda.
3. Take a little besan solution on a spoon and put the same in the heated oil to make pakoda. You can fry 5 or 6 pakoda at one time depending upon the size of your frying pan. Fry the pakodas till they become brown and put them in a plate.
4. Churn the curd and mix it in the second part of the besan solution. Add water as per the desirable thickness.
5. Now heat the oil again in a frying pan. Put asafetida, methi (fenugreek) and cumin seeds in the heated oil. Fry them till they become brown and then add turmeric powder, red chili powder and green chilies.
6. Now add the solution of churned curd and besan and stir the mixture till it boils and becomes thick.
7. After a boil in the solution, you can put pakodas into it and stir till there is a second boil.
8. Add salt and mix it well. Stop stirring and let the kadhi cook for 12 to 15 minutes at low burner.
9. Keep stirring the kadhi every two or three minutes until it is cooked.
10. Punjabi Kadhi is ready now. Garnish it with coriander leaves and serve it hot with either rice or chapatti.