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Kadhi – Punjabi Kadhi meets the sweet Gujrati kadhi

August 20, 2012 by manjirichitnis 2 Comments

Kadhi is another of my favourite dishes to be made when I want a Typically Indian meal with steaming hot rice fluffy and begging to be eaten with a bowl of home-made kadhi with crunchy pakoras(potato and onion fritters)

Kadhi is basically a spicy gravy made with curd and Bengal gram flour and there are two versions, this one made in the Northern part of India called ”Punjabi Kadhi” or the Gujarati Version – where the garnishing is done using long red chillies and it is a delicacy served in most weddings – well traditionally at least, nowadays weddings have ”world cuisine” another dilution of tradition … There is also another version called Sindhi Kadhi where tamarind pulp is added and so are few chopped veggies !

This is another recipe that I should have uploaded eons ago! It was much liked when I uploaded the pic on my Facebook album ”Food and How much I love it” Humm, how much more ”foodie” can one get, I wonder… 😉

Punjabi Kadhi with a twist

Manjiri Chitnis
Punjabi Kadhi meets the sweet Gujrati kadhi
Print Recipe
Prep Time 5 minutes mins
Cook Time 8 minutes mins
Course Main Course
Cuisine Indian

Equipment

  • 1 Knife
  • 1 Chopping Board
  • 1 Saucepan with Lid
  • 1 Spatula

Ingredients
  

  • 2 tbsp Besan (Bengal gram flour)
  • 1.5 cups Curds/ Yoghurt /Dahi
  • 1 tsp Ginger-Green chilli paste
  • 5-6 Curry leaves (kadi patta)
  • 2 tsp Chopped Fresh coriander leaves (Cilantro)
  • Salt to taste

For the pakoras/fritters

  • 1/4 cup Chopped onion
  • 1/4 cup Chopped potato
  • 1 tsp Ajwain / Carom seeds/ Bishop's weed / Caraway seeds
  • 1 tsp Red chili powder
  • Oil to fry
  • salt to taste
  • 2 tbsp Besan (Bengal gram flour)
  • Water to mix Gram flour batter

Instructions
 

  • Mix all Chopped onion &potato in the besan and water mix , ensuring there are no lumps . Add ajwain, salt and chilli powder
  • Heat oil in a Kadhai and deepfry vegetable and gram flour mixture after making into small balls. Fry tillpakoras are golden brown
  • Beat Curd/Yogurt and mix gramflour in it. Blend thoroughly so as to ensure that there are no lumps. Addturmeric powder, salt and 3 cups of water
  • Add the chilli-ginger paste,curry leaves, sugar and salt and put to boil
  • Boil whilst stirring for a while
  • Prepare the tempering byheating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli
  • Add the tempering to the kadhiand boil for a few minutes
  • Add the cooked pakoras
  • Sprinkle coriander on top andserve hot with boiled rice

Inspired? Would you like to try my Gujarati Kadhi recipe? Check it out here:

 

  • Gujrati Kadhi

 

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Filed Under: Curry - Vegetarian, Food, Indian, Recipe Index, Vegetarian Tagged With: bengal gram, besan, comfort food, coriander, facebook album, Foodie, fritters, onion, potato, Punjabi Kadhi, salt

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