How to Cooking at dinner Kadhi

How to Cooking at dinner 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 have Kadhi using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kadhi

1. It’s of curd.

2. Prepare of besan/gram flour.

3. It’s of ginger garlic paste.

4. Prepare of cumin seeds.

5. You need of thin sliced onion.

6. It’s of chopped onion.

7. It’s of bayleaf.

8. Prepare of curry leaves.

9. It’s of whole red chilli.

10. You need of carrom seeds.

11. It’s of coriander powder.

12. You need of kasturi methi.

13. Prepare of salt.

14. Prepare of red chilli powder.

15. You need of turmeric powder.

16. It’s of oil.

17. You need of oil for frying.

18. It’s 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.