RECIPES
Crafting Future Structures with a Taste of Goldiee
Punjabi kadhi recipe
- (0 reviews)
For the crisp pakodas, mix sliced onions with gram flour (besan), chopped green chillies, carom seeds, and a splash of water to form a thick mixture. Drop spoonfuls into hot oil and deep fry until perfectly golden brown and crunchy, then set aside.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings
5
Diet
veg
Cuisine
North Indian (Punjabi)
Ingredients
- 1 cup sour curd whisked with 4 tbsp besan
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 4 cups water (whisked to a thin consistency)
- 2 sliced onions, chopped green chillies
- Remaining besan (approx. 6 tbsp)
- ½ tsp ajwain (carom seeds)
- Salt and water to make a thick drop batter
List of Ingredients for tempering
2 tbsp ghee, ½ tsp cumin seeds, 2 dry red chillies, 1 tsp kashmiri red chilli powder (for bright red color)
Instructions
- For pakodas, mix sliced onions, besan, ajwain, chillies, salt, and a splash of water into a thick clumpy batter. Deep fry spoonfuls in hot oil until golden crisp; drain and set aside.
- In a large bowl, whisk the sour curd and 4 tablespoons of besan together until completely smooth. Add turmeric powder, red chilli powder, and 4 cups of water, whisking into a thin, lump-free liquid.
- Heat 2 tablespoons of oil in a deep pot, add fenugreek seeds, mustard seeds, and dry red chillies. Let them splutter, then pour in the thin curd-besan mixture.
- Bring the kadhi to a boil while stirring continuously to prevent curdling. Once boiling, lower the heat completely and let it simmer uncovered for 30-35 minutes, stirring occasionally, until it thickens and loses its raw taste.
- Add salt to taste, then drop the fried onion pakodas into the simmering kadhi. Let them simmer together on low heat for 5 minutes so the pakodas absorb the liquid and soften.
- For the final tarka, heat ghee in a small pan, add cumin seeds and dry red chillies. Turn off the heat, stir in the kashmiri red chilli powder, and immediately pour this sizzling red tempering over the hot kadhi. Serve with steamed basmati rice.
20 Mins
