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PrintPUNJABI DUMPLING KADHI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix all the ingredients for the dumplings with enough water to make a thick, clinging paste. Set aside; the onions will soften as they stand.
- Stir the gram flour and yogurt until it is lump-free. Gradually add measured water to make a smooth paste.
- Heat the 2 tablespoon oil in a large non-stick saucepan. Add the whole spices, with onion, ginger, garlic, curry leaves and whole dried chillies or chilli powder.
- Saute gently until the onions have softened.
- Add the yogurt mix and bring to a boil, stirring constantly to ensure it doesn't split.
- Add the powdered spices and tomato, stir well for another three or four minutes, then simmer for 20 - 30 minutes, stirring occasionally.
- Pour enough oil into a small-medium saucepan and heat until it is a moderate temperature for deep-frying.
- Make small walnut-sized balls out of the dumpling mixture and add each to the oil.
- Keep the heat low so they fry evenly for 5 - 7 minutes and become a lovely golden brown, turning them in the oil. Drain on kitchen paper.
- When the curry is cooked, add the dumplings. The curry should have a consistency between single and double cream.
- Season well, taste and add lemon juice; the kadhi should be tangy.
- Cook for another 5 minutes and serve, scattered with chopped fresh coriander and sliced green chillies.
INGREDIENTS
For the dumplings
- 75 grams gram flour
- 1 onion, halved and finely sliced
- ½ teaspoon carom seeds
- ½ teaspoon garam masala
- ½ teaspoon baking powder
- ½ teaspoon cumin seeds
- Salt to taste
For The Curry
- 45 grams gram flour
- 220 grams plain bit sour yogurt
- 25 ml IDHAYAM sesame oil
- 1 tablespoon fresh root ginger, peeled and chopped
- 2 small garlic cloves, chopped
- ½ teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 9 fresh curry leaves
- 1-2 dried red chillies, or a little chilli powder
- 1 teaspoon cumin seeds
- ½ onion, finely sliced
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 tomato, cut into pieces
- Salt, to taste
- Lemon juice, to taste
- A little chopped fresh coriander and sliced green chilli, to serve
10 comments for “Punjabi Dumpling Kadhi”
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