Delicious World of Chefette Spicy

formerly Ladles and High Heels

I Love Punjabi Kadhi!

6 Comments

Punjabi food is amazing! Dal Makhani is one of the tastiest (and one of the easiest) Dals I’ve ever made. The Tandoor method of cooking is very common to Punjabi dishes. Made of clay, a Tandoor is an oven that gives food cooked in it a distinct, rustic taste that is seldom found in any other method of cooking. It has a distant cousin, the American barbecue. But which kind of barbecue method is beyond me because I have never barbecued and don’t see myself doing it anytime in the future either.

Although Butter Chicken (or one of those richer gravies) is the most popular dish that rolls out of a Punjabi kitchen, there are so many lighter and equally wonderful Punjabi recipes also. My favorite would always be the Punjabi Kadhi. Made of sour yogurt, this side is spiced generously with dry red chilies, cinnamon and cloves. Channa Dal flour aka basin gram flour is finally whisked in to thicken it for a soupy consistency, perfect for dipping your Roti in or mixing with rice.
kadhiKadhi, as it is with every dish in this world, has many variations and is actually native to many other Indian cuisines like Uttar Pradeshi, Gujarati, Rajasthani and Maharashtrian. The one we made at home had fried chickpea dumplings (Pakoda) in it to make it meatier and wholesome. But I have made Kadhi with potatoes and without anything dunked in too and they have all been wonderful!

Punjabi Kadhi is a wonderful dish to eat when the weather starts turning cold and you just want something warm and comforting for dinner. Fall is here so this is the most perfect time to make Kadhi!

I realized only after posting that I had not given the recipe! I quickly asked Amma for hers and she gave me her nifty little notebook she writes recipes in. This method is a mishmash of various versions of Kadhi, adopted into one tasty dish. Although it has been adapted from different places, it is as authentic as a Kadhi that comes out of a non-Punjabi kitchen gets!

Panjabi Pakoda Kadhi

Ingredients:

For the Pakoda:
One cup Besan flour

One medium-sized onion chopped

One medium-sized potato chopped

One tsp cumin seeds

One tsp cayenne pepper powder

One tsp grated ginger

Half tsp baking powder

Salt to taste

Oil for deep frying

For the Kadhi:
Three cups yogurt

Two Tbsp Besan flour

1/4 tsp turmeric powder

Salt to taste

For Tempering:
Half inch stick cinnamon

Two cloves

Two whole dry red chilies

Half tsp fennel seeds

1 tsp cumin-coriander powder

Quarter tsp fenugreek seeds

Two tsps grated ginger

Few curry leaves

Half tsp cayenne pepper powder

two Tbsp oil

Method:
Mix the Pakoda ingredients with water to form thick dough. Roll into one inch-size balls. Deep fry in oil and drain on kitchen towel. Mix the Kadhi ingredients together in a bowl. Heat the oil in a pan and saute the tempering ingredients until fragrant. Turn the heat to low and add the yogurt mixture. Let it simmer. Switch the stove off when it starts bubbling and the Kadhi thickens.

When done, dunk the Pakodas in. Eat before it turns soggy.

My most favorite way to eat Kadhi is with Papad and a pat of Ghee/clarified butter. Now you know the reason for my generous BMI, dontcha? πŸ˜‰

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Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

6 thoughts on “I Love Punjabi Kadhi!

  1. We are Gujarati but my mum raves on about this kadhi, will make for her! Your pic looks great x!

    • wow! That is probably the highest level of compliment when my Kadhi gets praised by a Gujarati. Thank you for dropping in. And making my day πŸ™‚

  2. Lovely photograph, Vaish! Aren’t you gonna post the recipe?

  3. Nice photo Vaish It is interesting that you made the recipe seem like a dip. πŸ™‚

  4. Pingback: Props and Plans for 2014 | Delicious World of Chefette Spicy

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