Punjabi Kadhi Pakorewali

 

 
My home is filled with the aromas of spices,tadka,kadhi n rice n i m totally loving it.

Punjabi kadhi is an all-time favourite in North indian homes. This mouth-watering dish from Punjab is loved by young and adults alike. Kadhi chawal is a regular in Punjabi homes. This Indian yogurt curry is prepared by putting fried fritters/ pakodas in sour yogurt based curry. I luv kadhi soooo much dat i can devour bowls n bowls n bowls.

INGREDIENTS:
 
FOR KADHI

Sour Yogurt -2 cups
Gram flour (besan) -1/2 cup
Turmeric powder- 1 tsp
Coriander powder-1 tsp
Red chilli powder -1 tsp
 Garam masala powder- 1 tsp
Salt to taste
Oil/ ghee- 2 tbsp
Fenugreek seeds (methi dana) -½ tsp
Cumin seeds – ½ tsp
Mustard seeds( Rai) -½ tsp
Dried red chillies broken- 1-2
Ginger chopped- ½” piece

 
DIRECTIONS: 

For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. (If the curd is not sour den add 1 tbsp of lemon juice to curd n leave it for an hour).

Add the turmeric powder, salt, corinader powder, chilli powder and 4 cups of water and mix well.
 
Heat the oil/ ghee in a heavy bottomed deep kadai. Add the fenugreek seeds, cumin seeds n mustard seeds. Let them crackle.
 
Add the ginger and sauté for a minute.
 
Stir in the yogurt mixture, bring to a boil and cook on low heat for about 25-30 minutes, stirring occasionally.
 
 Now add fried pakoras n cook on low heat for another fifteen minutes.
 
Just before serving temper it wid tadka( ghee, crushed coriander seeds, cumin, mustard seeds – ¼th tsp each & whole red chillies- optional).

FOR PAKORAS

Ingredients:

Gram flour (besan)-1 cup
Onion chopped-1
Kasoori methi- 1tbsp
Ginger grated- 1/2″piece
Carom seeds (ajwain) -1/2 tsp
Red chilli powder- 1/2 teaspoon
Chopped green chillies- 1-2
Coriander powder- ½ tsp
Garam masala powder- ½ tsp
Chaat masala – ½ tsp
Salt to taste
Oil to deep fry

Method:

For the pakore, place all the ingredients in a bowl n mix.
Add about one-fourth cup of water and mix well.
Heat sufficient oil in a kadai or wok.

Drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.
 
Serve the piping hot kadhi with steamed rice or Jeera rice.
 

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