Punjabi Kadhi… mmm !! A true delicacy .. Rich, aromatic and filling. Whats better than to indulge yourself in Hot Kadhi rice during winter evenings. I know, in half of the world, winters have not yet been started. People are still irate of heat and sweaty days. But c’mmon, good food cant wait. Pick up your aprons and start with this yummy and easy dish.
Kadhi is said to relive headache sometimes, kindo f working as a comfort food. And its is a comfort food, take my word on that. In some houses I have seen they make Instant KAdhi, cooking it quickly without boiling it for long. I don’t like that sort of Kadhi personally. Dont find the thin consistency that appealing. Kadhi means something that has been made after lots and lots of kadhna… i.e. simmering. Infact leftover kadhi tastes better than the fresh one. I love it with stale Pooris or paranthas, even fresh chapathis. Used to keep it aside for next day whenever mom made it.
Coming out from the memories J , I still make it authentic way. Just I alter a bit in the Pakoras I make. I add spinach puree to them for increasing the health proportion off course. I also add garlic and tomatoes which usually people don’t add. It enriches the Kadhi with aroma and flavour which I treasure. Since it already contains a lot of oil from Pakoras and tadka, I have tried to dry-fry a few ingredients which does not affect the taste.
Ingredients:
1. ½ cup Besan
2. 1 1/2 cups Curd, beaten
3. 5 cups water
4. 2 tsp salt, turmeric each
5. 1 tsp red chilli powder, dry mango powder, coriander powder each
6. 1/2 tsp Asafoetida, black pepper, mustard seeds, black salt ( optional ) each
7. 1 tomato, pureed
8. 3-4 cloves of garlic, minced
9. 1 large onion, sliced thin
10. 1 tsp Mustard Oil ( I strongly recommend mustard oil for Kadhi)
11. 4-5 curry leaves
12. 1-2 bay leaves
13. 2-3 dried red chillies.
For the Pakoras:
1. 1 cup spinach, pureed
2. ¾ cup besan
3. 1 tsp salt, cumin powdereach
4. ½ tsp red chilli powder, turmeric each
5. Water if required.
6. Oil for frying
7. A pinch of Baking Soda
7. A pinch of Baking Soda
Method:
1. If curd is not sour, mix salt, red chilli powder, turmeric, dry mango powder, coriander powder with the curd and keep aside for 2-3 hours. It will grow sour. If its already sour, mix all the spices for 10 min and keep aside.
2. Add besan to this mixture and beat really well. There should be no lumps formed in the mixture. Add in some water to get consistency. Will hardly take a minute or two.
3. In a wok or Kadhai, dry roast the cumin seeds and bay leaves. When they splutter, add the minced garlic and tomato puree and saute for some time on low flame.
4. At this point, pour in this curd-spice-besan mix with the remaining water. Give a nice stir to combine well. Keep the flame to medium-high. When the Kadhi starts boiling, just turn it to low .
4. At this point, pour in this curd-spice-besan mix with the remaining water. Give a nice stir to combine well. Keep the flame to medium-high. When the Kadhi starts boiling, just turn it to low .
5. Now after this, let Kadhi keep simmering for next 30 min , so just keep stirring after every 4-5 min to avoid lumps.
6. Meanwhile, lets prepare the Pakore. Mix all the ingredients mentioned above under Pakore.You have to beat it really well so that the dumplings absorb less quantity of oil.
5. Heat oil in a pan. When its very hot, turn the flame low and start frying the pakore a spoonful each time. It has to be on low flame else the spinach will burn down from outside and will be raw inside. Slowly fry them 3-4 at a time.
6. Meanwhile, lets prepare the Pakore. Mix all the ingredients mentioned above under Pakore.You have to beat it really well so that the dumplings absorb less quantity of oil.
5. Heat oil in a pan. When its very hot, turn the flame low and start frying the pakore a spoonful each time. It has to be on low flame else the spinach will burn down from outside and will be raw inside. Slowly fry them 3-4 at a time.
6. Take out all the fried dumplings and keep them on a kitchen towel to soak the excess oil. Keep aside.
7. In the same pan, splutter mustard seeds. Add Asafoetida and stir for few sec.
8. Throw in curry leaves, dried red chilies and rest of the spices. Roast on low flame for 30 sec.
9. Drizzle this tadka over the simmered Kadhi and turn off the flame. Heat oil in the same pan and roast onion in that till brown.
10. Garnish with Kasuri Methi and fried onions. Droooollll Over 😀 😀
thts looks sooo delish …yummm
I love Punjabi kadi.. Just FYI, there is no heading for this post, it’s coming as Untitled in the blogroll. :o)
a perfect n healthy dish in winter
Thnx for letting me know Sumee.. Hectic days u know:)
looks delicious…this with hot rice…yum
-Aarthi @munchmunchcrunchcrunch
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I just tried the palak kadhi recipe for our Saturday lunch. It turned out to be simple fantastic!