Recipe: Appetizing Kadhi

Recipe: Appetizing 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 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Kadhi

1. You need 1/2 kg of Khatti dahi.

2. You need 1 1/2 tsp of Besan.

3. It’s 4 of curry leaves.

4. You need 2 of tej ptta.

5. Prepare 1 tsp of methi.

6. Prepare 1 1/2 tsp of ajwain.

7. Prepare 1 1/2 tsp of methi beams.

8. It’s to taste of Salt and red chilli.

9. It’s 1/2 tsp of haldi.

10. It’s 1 pinch of hing.

11. You need 1 of big onion.

12. You need 1/2 tsp of coriander paste.

13. It’s 2 tsp of green coriander.

14. It’s of oil as needed.

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 on medium size spoon of oil in pan and then add hing ajwain methi beans onion and curry leaves mix it for 5 min.

2. Now add water 2 glas in dahi add besam add namak,lal mirch, haldi,hara dhaniya and mix it with grinder.

3. Now add this grinder mixture into the pan and mix it till it settle down.

4. If this is thick add more water.

5. If it starts boiling then sim it for 45 minutes.

6. Your dush is ready.

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.