Wednesday, 18 May 2016


we love kadhis, be it plain or with pakoras. The kadhi goes with with plain rice or jeera rice. you can also have kadhi with roti . In South India we call it as urundai Mor kuzhambu


   Besan (gram flour) - ¼ cup
   Onion - ¼ cup, finely chopped
   Garam masala powder          - ½ tsp
   Green chili - 1 small, finely chopped
   Ginger - ¼ inch, grated or paste
   Salt - to taste
   Water - 3 tablespoons
   Oil- for deep frying pakora


 Sour yogurt                               – 1 1/2 cups
 Besan (gram flour)                – 3 tablespoon
 Onion                                            - 1 no (finely chopped)
 Salt                                                  - to taste
 Garam masala powder            - ½ tsp
 Turmeric powder                     - ¼ teaspoon
 Boiled Water                              - approx 1 ½ cups


 Oil                                                    - 1 ½ teaspoons
 Cumin seeds                                - ½ tsp
 Red chillies                                 - 2 nos

Coriander leaves                    - for garnishing


 Mix besan, onion, green chili, ginger and salt in a bowl. Add water and make thick batter.  Meanwhile heat the oil for deep frying on medium heat.
Once oil is hot drop a tablespoonful of batter into hot oil. You can use your hand also s
Fry till it becomes golden brown. Keep moving them so it gets cooked and browned evenly.
 Remove it from flame and drai it in a colander and keep aside.


 Mix yogurt, besan, salt and turmeric powder in a bowl.
Make sure there are no lumps .
Add little water at a time and keep whisking to make lump free batter.
Heat oil in a pan on medium heat. Once hot add cumin seeds and let them splutter. Then add curry leaves and dried red chilies, and add chopped onions and fry till traslucent
Mix in prepared yogurt-besan mixture. Bring it to a boil and let it simmer on low-medium heat.
It will start to thicken up.
Stir it well.
Add fried pakora and let it simmer for 5-7 minutes so pakora gets soft.
If kadhi gets too thick then add some hot boiled water to make desire consistency.
Punjabi Kadhi is ready to serve.

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