Punjabi Kadhi without pakora

Name: Punjabi Kadhi without pakora
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup Sour Curd /yogurt; 1/4 cup Besan (gram flour); 3 cups Water; 1/2 tsp Turmeric powder; 1/4 tsp Red chili powder; 1 teaspoon /to taste Salt; 1/4 tsp Crushed dry coriander seeds; 2 tsp Ghee (for tempering); 1 tsp Oil; 1/4 tsp Mustard seeds; 1/2 tsp Cumin seeds; 1/4 tsp Fenugreek seeds; 1 pinch Asafoetida; 2 Dry red chilies; 1 Bay leaf; 2 pieces Cinnamon stick; 3-4 Cloves; 5-6 Black peppercorns; 1/2 tsp Crushed coriander seeds; 2 Onion chopped; 2 Green chilies; 1 piece Ginger; 4 cloves Garlic; 1 sprig Curry leaves; 1 tsp Kasuri methi; 1/2 tsp Kitchen King masala; as needed Chopped coriander leaves; 2 tsp Oil (for double tempering); 5-6 seeds dry fenugreek; 6-7 Garlic cloves

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA26
#cookpadindia
#cookpad_in

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA26
#cookpadindia
#cookpad_in

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Ingredients

40 minutes

3 servings

1 cupSour Curd /yogurt
1/4 cupBesan (gram flour)
3 cupsWater
1/2 tspTurmeric powder
1/4 tspRed chili powder
1 teaspoon/to taste Salt
1/4 tspCrushed dry coriander seeds
2 tspGhee (for tempering)
1 tspOil
1/4 tspMustard seeds
1/2 tspCumin seeds
1/4 tspFenugreek seeds
1 pinchAsafoetida
2Dry red chilies
1Bay leaf
2 piecesCinnamon stick
3-4Cloves
5-6Black peppercorns
1/2 tspCrushed coriander seeds
2Onion chopped
2Green chilies
1 pieceGinger
4 clovesGarlic
1 sprigCurry leaves
1 tspKasuri methi
1/2 tspKitchen King masala
as neededChopped coriander leaves
For double tadka
2 tspOil (for double tempering)
5-6seeds dry fenugreek
6-7Garlic cloves
1/2 tspRed chili powder

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Steps

40 minutes

1

Whisk curd, besan, and water until smooth. Add turmeric, chili powder, salt, and 1/4 tsp crushed coriander seeds. Mix well.
2

Prepare all tempering ingredients. Crush ginger, green chilies, and 4 garlic cloves together.
3

Heat ghee and oil in a pan. Add mustard seeds, cumin seeds, then asafoetida.Add cinnamon, cloves, dry red chilies, bay leaf, and peppercorns. Sauté briefly.
4

Add onions, crushed ginger-chili-garlic, and sauté until onions are soft.Add curry leaves, crushed coriander seeds, and salt. Mix well.
5

Pour in the yogurt-besan mixture. Stir and bring to a boil.
6

Add kasuri methi and Kitchen King masala. Simmer on low for 20 minutes, stirring occasionally.
7

Add chopped coriander leaves and mix.
8

For the second tempering, heat oil, add fenugreek seeds and finely chopped garlic. Sauté for 1 minute.Add red chili powder, pour this tempering over the kadhi.
9

Serve hot.