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PrintPUNJABI KADHI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mix sour curd, besan, salt, haldi, red chili powder and water. Beat well till smooth and no lumps remain.
- In a big heavy-bottomed pan, heat oil. Add jeera, methi daana, moti illaichi and laung. Add whole, red chilies too.
- When jeera turns golden, add curd-water mixture. Stir continuously till it boils. After one good boil, lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
- To prepare pakoras, mix besan with water to make a thick paste. Beat well. Add all other ingredients given under pakoras. Beat well to get a soft dropping batter.
- Heat oil and drop spoonfuls of batter. Deep fry pakoras on medium heat till golden brown.
- Add pakoras to the ready kadhi.
- At serving time transfer the hot kadhi to a serving dish.
- For the tempering, heat oil in small pan. Reduce flame and add jeera.
- When it turns golden, remove from fire and red chili. Pour oil on to the hot kadhi in the dish. Mix lightly. Serve hot with boiled rice.
INGREDIENTS
- 100 grams besan
- 400 grams sour curd
- ½ teaspoon haldi powder
- ¾ teaspoon salt
- ¾ teaspoon red chili powder
- 2 tablespoon Cooking oil
- ½ teaspoon jeera
- ½ teaspoon fenugreek seeds
- 1 black cardamom
- 2 laung
- 4 dry, red chilies
Dumplings
- 200 grams besan
- 1 big onion, chopped finely
- 1 small potato, chopped finely
- ½"piece ginger, chopped finely
- 2 green chilies, chopped finely
- ½ teaspoon red chili powder
- 1 teaspoon salt
- ½ teaspoon garam masala
- 1 teaspoon dhania powder
- A pinch of baking powder
- IDHAYAM sesame Oil for frying
Tempering
- 2 tablespoon Cooking oil
- ½ teaspoon jeera
- ¼ teaspoon red chili powder, preferably red chili flakes
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