Kadhi
Punjabi Kadhi Pakora (traditional curry with rice. Kadhi is a type of curry made with yoghurt or buttermilk, which is thickened with besan and seasoned with ginger, turmeric, chilies, and tempered spices
Deep-fried lumps of spiced Besan batter (pakoras)are also added.
Kadhi
Punjabi Kadhi Pakora (traditional curry with rice. Kadhi is a type of curry made with yoghurt or buttermilk, which is thickened with besan and seasoned with ginger, turmeric, chilies, and tempered spices
Deep-fried lumps of spiced Besan batter (pakoras)are also added.
Cooking Instructions
- 1
For the pakodas
Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a thick batter.
- 2
Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.
- 3
When fried drain them out on an absorbent paper
- 4
For the kadhi
Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.
- 5
Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and kashmiri dry red chillies and sauté on a medium flame for a few seconds.
- 6
Now on high flame, add the curds-besan mixture, ginger paste, chilli powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuouly till the mixture comes to boil. Let it boil for 4-5 minutes then lower the flame and let it cook fr another 15 minutes or till the rawness of besan is gone.
- 7
Give tadka of mustard & red chilli whole just before serving. Garnish with green coriander
- 8
Serve hot with rice
- 9
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