Punjabi Kadhi

This is a simple version of the punjabi kadhi taught to me by my MIL. I have not added any tempering however if you wish you can add jeera/cumin seed tempering.  I still remember the day she taught me this kadhi, we could not wait till lunch, we had kadi chawal for breakfast itself.  Fenugreek seeds add a bitter taste to the otherwise sour curd. If you wish you can add garam masala as well.  But try this simple version and am sure you will love it. Happy Cooking...

Ingredients:

For the onion pakoras/fritters:

Gram flour/Besan/Kadali maavu - 2 cups
Onions - 2
Carom seeds/ajwain/Omam - 1 tsp
Red chilli powder - 1 tsp
Cooking soda - 1 big pinch
Salt per taste
Water as required
Oil for deep frying

For the curd sauce/kadhi:

Curd - 1/2 ltr
Gram flour/Besan/Kadali maavu - 2 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Fenugreek seeds - 1 tbsp
Salt to taste
Water as required

Method:

Mix gram flour/besan in a bowl with carom seeds, red chili powder, cooking soda and salt.

Add sliced onions and pour little water and prepare the batter. Add water carefully as onions will release water as well.

Heat oil for deep or shallow frying the pakoras.
Fry the pakoras till they are crisp and browned.

Drain on kitchen paper napkins or tissues.
Keep the pakoras aside.

In a big bowl or pan, take the curd. whip it well to make it smooth. Add besan and make sure there are no lumps and gram flour is dissolved.

Add the spice powders – turmeric powder, red chili powder and salt.

Finally add fenugreek seeds and mix well.

Heat the curd mixture on a low - medium flame and cook until the raw smell of gram flour disappears. Add water if you feel the mix is thickening.

Preparing the Onion Pakoras:

Mix gram flour/besan in a bowl with carom seeds, red chili powder, cooking soda and salt. Add sliced onions and pour little water and prepare the batter. Add water carefully as onions will release water as well.
Heat oil for deep or shallow frying the pakoras.
Fry the pakoras till they are crisp and browned.
Drain on kitchen paper napkins or tissues.
Keep the pakoras aside.

Preparing the  curd/yogurt kadhi:

In a big bowl or pan, take the curd. whip it well to make it smooth. Add besan and make sure there are no lumps and gram flour is dissolved.Add the spice powders – turmeric powder, red chili powder and salt. Finally add fenugreek seeds and mix well.

Heat the curd mixture on a low - medium flame and cook until the raw smell of gram flour disappears. Add water if you feel the mix is thickening. Remember kadhi should not be too thick because when you put pakoras they will absorb the water from kadhi.
Once kadhi is done, add pakoras and serve it hot with rice.

Tips:

Make sure the curd is sour. You can keep it at a warm place a day before and let it ferment overnight. 

Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML

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