Punjabi Kadhi

Another north Indian delicacy, for which I want to share my recipe, is Punjabi Kadhi. To make this, we need two major ingredients, which are Besan (Gram Flour) and Curd. Rest we need some spices to add taste and overall flavor to it. The trick of making good kadhi is the perfect proportion of Besan (Gram flour) and curd.


Serving: 2 - 3 people

Time: 25 - 30 minutes


Ingredients:

1) Besan (Gram Flour) : Three table spoons

2) Curd - Four Table spoons

3) Fenugreek (1\4 of a Tea spoon)

4) Coriander seeds (3\4 of a Tea spoon)

5) Cumin (Half a tea spoon)

6) Ginger - 10 - 20 grams

7) Green Chilies (As per your spice level)

8) Asafoetida (Hing) - 1/4 of a tea spoon

9) Coriander leaves for garnishing

10) Turmeric Powder - A pinch
11) Oil - Two table spoons


Procedure:

First of all, take a vessel and put curd in it. 

Add 3 cups of water in it and whip it properly till the curd gets dissolved. 

Now add Besan into it and whip it properly. The viscosity should be very low but the taste of curd must be there. If you want that Kadhi should be little thick then put more Besan than required and vice versa. According to me, Kadhi tastes well only if its viscosity is medium, i.e. not too low and not too high. Do not make it very thick or very liquid

Add Turmeric powder and salt into it. Again, whip the mixture. Make sure that there are no bubbles, and Besan must get properly mixed up in the Curd.

Your final mixture should look like this.

Now keep that Besan solution aside and take another vessel. Put some Oil in it and heat it up. When it gets properly heated then put some Hing.

When it gets brown, add Cumin.

Add Fenugreek seeds.

After a minute, add coriander seeds. Mash them little bit first and then add.

Once Coriander seeds are brown, add grated Ginger and Chilies.
Optional : You can also put chopped Onions along with Ginger, Green chilies and Hing, But then you need to cook them until they get brown and then put the Besan solution.

Once they are brown, add the Besan Mixture.

Now here comes the tricky part. Keep on stirring until there comes a boil. Remember that stirring is very important else the heat will spoil the Curd.

Once there comes a boil, add the Pakodas.

Please note that you can see the recipe of Kadhi Pakodas over here

Put the lid and cook them on slow burner for five minutes.

And there you go. Your Kadhi is ready.Garnish it with coriander leaves and your kadhi is ready to serve.

This is very good for health, and enjoy it with rice. Yes, it goes great with rice.

Please do not forget to share your creativity in this Kadhi with me. Thank you for reading my post.