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 cook Kadhi using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kadhi

1. It’s 3/4 cup of curds/dahi.

2. You need 2 tbsp of besan.

3. It’s 1/2 tsp of ginger paste.

4. Prepare 1 tsp of green chilli paste.

5. You need 2 cups of water.

6. Prepare 1/2 tsp of mustard seeds.

7. Prepare 1/2 tsp of jeera.

8. Prepare 1/4 tsp of methi seeds.

9. It’s 5-6 of curry leaves.

10. Prepare 1/4 tsp of hing.

11. Prepare 2 tbsp of sugar.

12. Prepare to taste of Salt.

13. Prepare 1 tbsp of ghee.

14. You need 1 inch of cinnamon stick.

15. You need 2-4 of cloves.

16. Prepare 2 of red dry chilli.

17. You need 2 of green chilli silted.

18. Prepare leaves of Coriander.

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 step by step

1. In a mixing bowl whisk the curds with besan and 2cups of water till it is smooth..

2. Add the ginger and green chillies paste and mix well. Keep aside..

3. Heat a no stick pan on a medium flame. Add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, hing, cloves and cinnamon stick and dry roast for about 30 seconds..

4. Add the besan curds mixture and continue stirring till it comes to a boil..

5. Add the sugar and salt mix well. Simmer for 6 to 8 minutes..

6. Serve hot garnished with coriander leaves..

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.