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Before you jump to Punjabi style kadhi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to punjabi style kadhi recipe. To make punjabi style kadhi you need 29 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Punjabi style kadhi:
- Take For kadhi
- Provide 2 cups sour Curd
- Use 1/2 cup gram flour
- Get 1 tsp salt or to taste
- Take 1/2tsp turmeric powder
- Provide 1/2 tsp Red chilli powder
- You need 1 1/2 tbsp ghee
- Provide 2 crushed cloves
- Get 1 bay leaf
- Get 3-4 curry leaves
- Use 1/4 tsp asafoetida
- Prepare 1/2 tsp Fenugreek Seeds
- Take 1/2 teaspoon Mustard Seeds
- Use 1/2 teaspoon Cumin Seeds
- Use 1/2 teaspoon grated Ginger
- Provide 2 cloves garlic
- Take 1 small onion (sliced)
- Take For pakora
- You need 1/2 cup gram flour
- Prepare 1 onion sliced
- Provide 1 tsp chilli finaly chooped
- Provide 1/4 tsp carom seeds
- Take 1/2 tsp salt or to taste
- Provide 1/4 tsp red chilli powder
- You need 1/4 tsp turmeric powder
- Provide For tempering
- Use 1 tsp ghee
- Take 1/4 tsp cumin seeds
- Take 1/8 tsp red chilli powder
Steps to make Punjabi style kadhi:
- Beat curd and gram flour in a bowl with hand beater or blender. Add 3 cups water, turmeric powder and salt. Blend all ingredients using hand blender until smooth batter and without lumps.
- Heat 1 1/2 tablespoon ghee in a deep pan on medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds, bay leaves, curry leaves, asafoetida, crushed cloves and grated ginger; sauté for 20-30 seconds. Add slices onions green chilli and saute till they turn golden.
- Then add the curd mixture. Stir very well. - Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often. Time taken to cook the kadhi will be around 14 to 16 minutes. After the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken. If the kadhi becomes too thick, then add some water and boil again 4 to 5 minutes.
- Meanwhile, Mix 1/2 cup gram flour, chopped onion, chopped green chilli, carom seeds, red chilli powder, turmeric powder and salt in a bowl.Add little water to make a thick batter.
- Heat oil in a pan on medium flame. Take a spoonful of batter in between your fingers and carefully drop it in oil. Deep fry them until medium brown and crispy. Drain and transfer on a plate having kitchen paper towel so that extra oil is absorbed and keep aside. Fry the same process for the remaining batter.
- Now add the onion pakoras in the kadhi. Stir gently. - let the onion pakoras be soaked in the kadhi for 4 to 5 minutes. Turn off the flame. Take out the curry in a bowl.
- For tempering: Heat 1 tsp ghee, then add 1/4 tsp cumin, asafetida, then add 1/4 tsp red chilli powder and pour it over the kadhi. Kadhi is ready.
- Serve hot kadhi with chappati and rice.
How to Cook Punjabi Kadhi using a Slow Cooker - http PUNJABI KADHI sans Pakode All you Kadhi Chawal lovers, ya my version doesn't have pakode (fried fritters) because I don't fry, but it's. Kadhi is a summer staple in many Indian states. It is a delicious blend of gram flour and buttermilk slowly cooked with mild spices and is often served with rice or chapatis. here's an easy recipe Punjabi kadhi pakora is a Indian yogurt gramflour curry with fried vegetable pakoras and seasoned with spices and usually served with rice. Given below is a simple and authentic punjabi kadhi recipe. Kadhi pakora, a punjabi style kadhi recipe into which deep fried dumplings made of besan or chickpea flour are added and served along with steamed rice.
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