Punjabi Kadhi
This is authentic Kadhi recipe straight from my mother's Kitchen. This is cooked with curd mixture called Mattha in Punjabi.
Serves:
6
Preparation Time:
15-20 min
Cooking Time:
30
Complexity:
Medium
Ingredients:
Onion - 5 Chopped
Curd - 500 ml
Gram Flour 2 table spoon (besan)
Ginger paste - 1 tablespoon
Garlic Paste- 1 tablespoon
Turmeric Powder - 1 tablespoon
Red Chilli Powder - 1 tablespoon
Salt to taste
Cumin Seeds -1 tablespoon
Mustard Oil to fry the Pakoras
Ghee - 2 tablespoon for Tadka
Besan 200 mgs for Pakoras
Amchoor 1 tablespoon (add in pakora mixture only)
Directions:
Heat Mustard oil to make Pakodhas in a pan. While it is being heated, combine chopped onions, red chilli powder, salt, amchoor, little garlic paste with besan and whisk. When oil is hot, drop small portions of this mixture in oil and fry the pakoras till golden brown. Keep aside.
Pakoras are ready one golden .Keep them aside
For the Kadhi, mix Curd, water, gram flour, turmeric powder and salt nicely with the wooden beater or can use mixture grinder.
Heat Ghee add ginger garlic paste and saute it for a mintue. Add Mattha or Kadhi mixture
Boil the Kadhi till it is creamy in texture on low heat.
Add Pakoras to the Kadhi and boil for 10 mintues and then switch off the gas.
Heat Ghee for tadka. Add cumin seed and as it starts popping , add red chilli powder and switch off the gas. Tadka is ready, pour it on the Kadhi.
Serve hot Kadhi with steamed rice.
Footnotes:
The texture of Kadhi should be creamy. Boil the Kadhi on low heat gas till it gives the aroma and creamy texture.
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