Punjabi Kadhi - A Tangy and Creamy Delight

Ingredients

• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 3 tablespoons besan (gram flour) 3 tablespoons besan (gram flour)
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida 1/4 teaspoon asafoetida
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish
• For pakoras: For pakoras:
• 1/2 cup (60g) besan (gram flour) 1/2 cup (60g) besan (gram flour)
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt to taste Salt to taste
• Water as needed Water as needed
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together yogurt, besan, water, turmeric powder, red chili powder, ginger-garlic paste, and salt until smooth.
2. 2.
   Heat ghee in a deep pan over medium heat. Add cumin seeds, fenugreek seeds, and asafoetida. Let them splutter.
3. 3.
   Add the yogurt mixture to the pan and stir well. Cook on low heat for 15-20 minutes, stirring occasionally.
4. 4.
   In the meantime, prepare the pakoras. In a separate bowl, mix besan, turmeric powder, red chili powder, and salt. Gradually add water to make a thick batter.
5. 5.
   Heat oil in a deep pan for frying. Drop spoonfuls of the batter into the hot oil and fry until golden brown. Remove and drain on a paper towel.
6. 6.
   Once the kadhi has thickened, add the pakoras, slit green chilies, and simmer for another 5 minutes.
7. 7.
   In a small pan, heat some ghee and add mustard seeds. Let them crackle, then add curry leaves and fry for a few seconds. Pour this tempering over the kadhi.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Besan (gram flour) — Make sure to sift the besan before using it to avoid any lumps in the kadhi or pakoras.
• Yogurt — Use fresh and thick yogurt for a creamy texture in the kadhi.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute.

Tips & Tricks

• To make the pakoras more flavorful, you can add finely chopped onions, green chilies, and coriander leaves to the batter.
• For a healthier version, you can bake the pakoras instead of frying them.
• Adjust the consistency of the kadhi by adding more or less water according to your preference.
• To enhance the aroma of the kadhi, you can add a pinch of garam masala powder at the end.
• Leftover kadhi can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve Punjabi Kadhi hot with steamed rice or roti. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Serve the Punjabi Kadhi in a deep bowl, allowing the pakoras to float on top of the creamy kadhi. Garnish with a sprinkle of red chili powder and a sprig of fresh curry leaves for an appealing presentation.