Recipe: To Try At Home Kadhi

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Recipe: To Try At Home Kadhi
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Recipe: To Try At Home Kadhi Delicious, fresh and tasty.

Kadhi. The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed. My husband makes the khichdi, I make the kadhi.

It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste.

It is often eaten with boiled rice or roti.

The Punjabi kadhi is different from the other regional variations of kadhi.

You can cook Kadhi using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kadhi

  1. It’s 1 cup of curd.

  2. You need 4 tbsp of besan/gram flour.

  3. You need 1 tsp of ginger garlic paste.

  4. It’s 1 tsp of cumin seeds.

  5. It’s 1 of thin sliced onion.

  6. You need 1 of chopped onion.

  7. It’s 1 of bayleaf.

  8. You need 4-5 of curry leaves.

  9. You need 1 of whole red chilli.

  10. Prepare 1/3 tsp of carrom seeds.

  11. It’s 1 tsp of coriander powder.

  12. You need 1/2 tsp of kasturi methi.

  13. Prepare to taste of salt.

  14. Prepare 1/4 tsp of red chilli powder.

  15. It’s 1/2 tsp of turmeric powder.

  16. You need 2 tbsp of oil.

  17. It’s As needed of oil for frying.

  18. Prepare As needed of water.

Punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency.

The ingredients used to make the kadhi in all the versions are more or less the same.

Few tips for making best Punjabi Kadhi.

This is an accompaniment with almost all khichdi (rice lentil combos) dishes or even plain rice.

Kadhi instructions

  1. Put curd,besan, Turmeric powder,salt in a mixie & grind it twice..

  2. Take a karahi,pour 2 tbsp of oil with bay leaf,whole red chilli,curry leaves &cumin seeds..

  3. When they crackle up,add thin sliced onions & ginger garlic paste & cook them till they become light brown in colour..

  4. Now add red chilli powder, turmeric powder, coriander powder & saute for few seconds..

  5. Now put the grinded curd paste in it..

  6. Add 2 -3 glass of water in it & cook till it becomes thick on a low flame..

  7. Now we can add onion pakore,mongra or besan pakore.Garnish with coriander leaves,kasuri methi..

  8. Serve hot with rice..

You can make adjustments to the basic recipe as per your liking.

Eg you may add choice vegetables or pakodis (lentil croquettes)or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves.

The consistency of a kadhi should be thick enough to coat the back of a ladle.

Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas.

Gujarati kadhi is a very famous Gujarati preparation and is often cooked.