Punjabi Kadhi

Punjabi Kadhi is one of the most popular North Indian dishes! Pakoras are dunked in this slow cooked yogurt and gram flour soup and you eat it piping hot with fluffy rice.  

Talking about Kadhi chawal simply makes my mouth water. 

KADHI VARIENTS

Kadhi is made in different ways in different depending on where you are from India. A common ingredient is besan (gram flour). The Punjabi version is full bodied with pakoras, Gujarati Kadhi is thinner, with less besan and a touch of sweetness, Rajasthani kadhi uses no onions or garlic, while Sindhi kadhi uses a handful of vegetables. I’m an equal opportunity Kadhi lover but Punjabi Kadhi chawal hits different for me since it’s a taste of home!

WHAT IS PUNJABI KADHI

Kadhi is made with sour yogurt and besan. It’s tempered twice, once at the start and then once at the end. Before serving, crisp, fluffy pakoras are added. The ultimate way to enjoy Kadhi is with steaming hot rice.

Kadhi comes from the word “kaadhna” which means cooking on a low heat for an extended time. The longer you slow cook kadhi, the better it tastes! This is one of the reasons we start with a large amount of water, as the slow cooking reduces the liquids as the Kadhi cooks. 

TIPS FOR THE BEST KADHI

• Use room temperature sour yogurt. To sour your yogurt leave it on your kitchen counter overnight. Alternatively, to instantly sour your yogurt you can mix in 2 tablespoons lemon juice.  works best with Punjabi kadhi.
• Add the pakoras 10-15 minutes before serving. Here is how to make no fry pakoras, perfect for this Kadhi.
• Use ghee in the final tadka. Ghee adds a delicious depth to the flavor and gives a beautiful aroma.
• Don’t skip the kashmiri red chili powder, it gives a lovely contrast against the yellow Kadhi. 
• When mixing the besan and yogurt, make sure you whisk it until it’s bubbly and frothy. The aeration helps create a light, silky Kadhi.

Punjabi Kadhi

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Punjabi Kadhi is one of the most popular North Indian dishes! Pakoras are dunked in this slow cooked yogurt and gram flour soup and you eat it piping hot with fluffy rice.

Author: Nisha Vedi Pawar

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients

PUNJABI KADHI

• 2 cups whole milk yogurt; room temperature + sour (If your yogurt is not sour/tart leave it on your kitchen counter overnight, to instantly sour your yogurt you can mix in 2 tablespoons lemon juice)
• ½ cup besan
• 7 cups water
• ½ teaspoon jeera / cumin seeds
• ½ teaspoon methi dana / fenugreek seeds
• ⅛ teaspoon hing
• ½ teaspoon coarsely crushed coriander seed
• 1 bay leaf
• 2 cloves
• ½ teaspoon red chili powder
• ½ teaspoon kasoori methi
• 2 dried red chilies/ lal mirchi
• ½ teaspoon haldi
• ½ cup sliced onions
• 1½ teaspoon grated ginger
• ½ teaspoon diced garlic
• 1½ teaspoon salt, adjust to taste
• 2 tablespoons chopped cilantro
• 2 tablespoon oil

TADKA

• 1½ tablespoons ghee or use oil
• ¼ teaspoon cumin seeds
• ½ teaspoon kashmiri red chili powder; this lends color not spice

Method

KADHI

1. In large bowl, add the besan, yogurt and 2 cups of water. Whisk until well combined.
2. Add the red chili powder, turmeric powder and whisk.
3. Add the remaining water (5 cups) and whisk until it's all mixed and frothy. The aeration helps create a light silky Kadhi.
4. In a large, deep pan, add the oil on medium-high heat.
5. Once the oil is hot, add the bay leaf, cloves and dried red chilies.
6. To this add the methi seeds, coarsely crushed coriander seeds, cumin seeds and allow them to splutter.
7. Add the hing followed by the sliced onions and cook until they start becoming translucent.
8. To this add the chopped ginger, garlic, and cook for a few minutes, until they become fragrant.
9. Add the whisked besan mixture into the pan and stir continuously until the kadhi comes to a boil.
10. Put in the salt and lower the heat to medium low and allow it to cook for another 30 minutes, stirring it in between.
11. While the kadhi is cooking, make the pakora.

TADKA

1. Heat the ghee (or oil) in a small pan on medium heat. Once melted and hot, add cumin seeds.
2. Once the seeds crackle, add the kashmiri red chili powder and turn off the heat immediately.
3. Pour tadka over kadhi, garnish with crushed kasoori methi and cilantro.
4. -15 minutes before serving add pakoras to hot Kadhi and serve with rice.

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