Dish
Punjabi kadhi
Punjabi kadhi is made by whisking together yogurt and gram flour, and then adding spices like turmeric, cumin, coriander, and red chili powder. The mixture is then cooked with fried pakoras (dumplings) made with gram flour and spices. The dish is finished with a tempering of mustard seeds, cumin seeds, and dried red chilies. Punjabi kadhi is a comforting and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover yogurt.
Origins and history
Punjabi kadhi has its roots in the Punjab region of India and Pakistan. It is believed to have originated in the royal kitchens of the Mughal emperors. The dish has evolved over time and is now a popular comfort food in North India.
Dietary considerations
Vegetarian, gluten-free
Variations
There are many variations of kadhi across India, each with its own unique flavor profile. Some variations use vegetables like okra or spinach, while others use lentils or chickpeas instead of gram flour. Some versions are sweet, while others are spicy.
Presentation and garnishing
Punjabi kadhi is traditionally served in a bowl with a spoonful of pakoras on top. It can be garnished with fresh cilantro or chopped green chilies.
Tips & Tricks
To make the perfect kadhi, make sure to whisk the yogurt and gram flour until smooth. Fry the pakoras until they are golden brown and crispy. And don't forget the tempering at the end, as it adds a lot of flavor to the dish.
Side-dishes
Punjabi kadhi is usually served with rice or roti. It can also be served with a side of pickles or chutney.
Drink pairings
Lassi (a yogurt-based drink) or masala chai (spiced tea)
Delicious Punjabi kadhi recipes
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