Kadhi Recipe

Punjabi kadhi chawal is an all-time favourite in Punjabi homes. This Indian yogurt curry with rice is prepared by putting fried fritters in yogurt based curry.

Serves: 4

Preparation time: 20 – 30 minute


Ingredients for Kadhi:
1 1/4 cup sour curd
3 tbsp gram flour
1 tsp oil
5 red chilies
1 tsp mustard seed
Pinch of asafetida
1/4 tsp fenugreek seed
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp green chili (finely chopped)
1 1/2 tsp chili powder
1/2 tsp turmeric powder
2/3 cup water
Salt to taste

Ingredients for pakodas

2/3 cup gram flour
1 tsp chili powder
1/2 tsp baking soda
1 onion (finely chopped)
1 tsp green chili paste
2 tbsp coriander leaves (finely chopped)
Salt to taste
Oil for deep frying

How to make punjabi kadhi:

Method for making pakoras

Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, onions, green chili paste and coriander leaves.

Add water little by little so that it can form a thick batter of dropping consistency.

Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.

Method for making kadhi

Take a big mixing bowl, whisk sour curd with gram flour and water. Make a smooth mixture without any lumps.
Add red chili powder, turmeric and salt.

Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafetida. When cumin seeds start to crackle add green chili, ginger and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form. Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened.

Now add the fried pakodas to the kadhi and before serving garnish it with the coriander leaves.

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