Everyone is life has their very own comfort food. Food that’s easy to make, easy to eat, easy to digest and equally delicious and filling. In India different people have different comfort food that definitely relates to their region and food culture. I am a born North Indian hence my food habits are most of the time inclined towards North Indian food. Though regions never effect a foodie’s palate but still there are a couple of foods that comforts me even on my most lazy days.
One such comfort food is Kadhi Chawal : Kadhi Pakoda with Rice. Kadhi is an Indian dish which consists of a thick gravy based on chickpea flour, and contains onion fritters called pakodas, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. An interesting fact shared by wikipedia is that in Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In PunjabKadhi is a simple, quick winter meal. Made from Besan (also known as chickpea flour or Gram Flour) to thicken the consistency, and adding pakoras, it is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour yoghurt is not added, just full fat buttermilk, or unsweetened yoghurt. Bishnoi and Bagri tribe usually make kadhi in evening every day.
So today we talk about Punjabi Kadhi. It’s rich, luscious creamy curry mad with sour curd and besan (gram flour) along with some crunchy onion pakoras. While making pujabi kadhi make sure you use ghee while tempering it, this gives an amazing aroma and flavor to the kadhi. Do not skip adding curry leaves or else you will miss that rustic flavor in your plate. Sharing a quick and easy recipe of Pujabi Kadhi Pakoda. Try making at home and share your feedback with me in comment below.
Ingredients :
250 grams Dahi/ Curd
2-3 cups water
4 tbsp Besan Gram Flour
4 Green Chilies
1 sprig curry leaves
1 tsp Haldi/ Turmeric powder
salt to taste
For Tempering :
2-3 tbsp Oil or Ghee
1 tsp Mustard seeds
2 Dry red chilies
1 tsp Hing/ Asafoetida
1 sprig curry leaves
2 pods garlic fine chopped (optional)
1/2 tsp Red Chili Powder
2 big Onions fine chopped or sliced
3/4 cup Besan Gram Flour
1-2 pinch ajwain
1/2 tsp Red Chili Powder
1-2 Green Chili fine chopped
1 tbsp coriander fine chopped
salt to taste
water as needed
Oil for deep frying
Prep Time | 10 minutes |
Cook Time | 50 minutes |
Servings |
servings
|
- 250 grams Dahi/ Curd
- 2-3 cups water
- 4 tbsp Besan Gram Flour
- 4 Green Chilies
- 1 sprig curry leaves
- 1 tsp Haldi/ Turmeric powder
- salt to taste
- 2-3 tbsp Oil or Ghee
- 1 tsp Mustard seeds
- 2 Dry red chilies
- 1 tsp Hing/ Asafoetida
- 1 sprig curry leaves
- 2 pods garlic fine chopped (optional)
- 1/2 tsp Red Chili Powder
- 2 big Onions fine chopped or sliced
- 3/4 cup Besan Gram Flour
- 1-2 pinch ajwain
- 1/2 tsp Red Chili Powder
- 1-2 Green Chili fine chopped
- 1 tbsp coriander fine chopped
- salt to taste
- water as needed
- Oil for deep frying
Ingredients
For Kadhi :
For Tempering :
For Pakoda :
|
|
- Take a large mixing bowl and add curd along with 2 cups water.Whisk nicely such that no lumps are seen.
- In a glass/ mug or bowl take besan and 1 cup of water and stir to make a fine, lump free solution.
- Add besan mix into curd and whisk well such that everything incorporates well.
- Now add slit green chilies, 1 sprig of curry leaves, turmeric powder and salt to taste.
- Whisk again and transfer the mix in a thick bottomed pan or wok. Keep the pan on gas and turn on the stove and bring it to a boil.
- Once the kadhi comes to a boil, simmer the gas flames and let it cool for 30-35 mins or till its creamy.
- In a large mixing bowl add besan, salt, red chili powder and water. Whisk to make a fine flowing batter.
- Add ajwain, chopped onions, green chilies and coriander into the batter and mix well.
- Heat oil in wok till piping hot. Take a spoon or by using your hands, drop small portions of the batter and fry to make crispy pakodas.
- Collect them in a separate bowl and keep aside.
- Once the kadhi is done, drop the pakodas into it and gently mix.
- Heat oil in a skillet or frying pan and add mustard seeds, dry red chilies and curry leaves and wait till they crackle.
- Now add chopped garlic (optional), hing / asafoetida and red chili powder and fry for a minute.
- Turn off the gas and immediately pour the tempering on kadhi and close the lid so that the aroma remains intact.
- Serve hot over a bed of hot rice with a dollop of ghee.
If you liked this North Indian Kadhi Recipe then try making at home and leave your feedback or any suggestion in comments below. Thank you so much for stopping by. Keep coming back again 🙂
2 comments
Delicious… awesome combination of kadhi chawal. Drooling over kadhi…
Thanks Ruchi 😊