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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

Cook Time 8

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