Punjabi Kadhi

This is Punjabi Kadhi with a spicy twist. I ate this Kadhi at my friends home and it was very yummy. My husband went on and on about how yummy it was and asking me to make it. So I finally got down to taking the recipe from her and making it. It turned out equally yummy.... so give it a try...

Preparation Time: 5-15 min
Cooking Time: 30-40 min
Serves: 4-6

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Ingredients: For Pakora 1 cup besan 1/2 onion, chopped fine 1/2 tsp grated ginger 1/4 tsp Ajwain 1/4 tsp Turmeric Powder Red Chilli powder to taste 1/4 tsp Garam Masala Salt to taste For Kadhi 2 cups yoghurt 4-5 cups water 1 cup besan 1 Onion, chopped fine 1 Tomato, chopped fine 1 tsp Tamarind Paste, mixed with 1/2 cup water 6-7 curry leaves 1 tsp Rai / Mustard 1 tsp Jeera / Cumin seeds 1 tsp Dhaniya powder 3 tsp Garam Masala 2 tsp Fenugreek powder 1/2 tsp Turmeric powder Red Chilli powder to taste salt to taste For Tempering 1 tsp ghee 1/2 tsp jeera 1/4 tsp Red chilli powder

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Method:

Make Pakoras

1. Mix all ingredients under Pakora along with a little water to make a very thick batter. Pour water very slowly as it thins quickly.
2. Make small pakoras with hand and deep fry them till crispy. Keep aside.

Make Kadhi

1. Mix yoghurt, besan, water, a pinch Turmeric, red chilli powder and salt. Mix well to form a smooth mixture. Ensure there are no lumps. Leaving it for around 1/2 hour breaks the smaller lumps. Keep aside.
2. Heat 1 tblsp oil in a deep pan. Add jeera and rai and let it crackle.
3. Add curry leaves and red chilli powder to the above. Add onions and fry till golden brown.
4. Add tomato and fry for 4-5 min.
5. Add tamarind paste to the pan and let it boil for 4-5 min.
6. Add turmeric powder, dhaniya powder, garam masala and salt and fry for a few minutes.
7. Add the yoghurt mixture made earlier and let it boil for 15-18 min. Keep stirring to ensure it doesn't stick to the bottom.
8. If you feel the kadhi is too thick, add some more water.
9. Add pakoras and fenugreek powder and let it boil for another 5 min.
10. Just before serving, temper it with a spoon of ghee, jeera and red chilli powder.
11. Serve with Rice and papad.