PUNJABI KADI

Punjabi Kadi With Brown Rice

Punjabi kadhi is yoghurt and gramflour based sour, tangy and spicy curry which is derived from punjab and surrounding states.We find many versions of kadi like gujrati kadi which is bit sweet, rajasthani kadi and punjabi kadi which is most popular.

Ingredients:-

Gravy-
Sour yoghurt 1 bowl
Besan 2tblspn
Salt 1tsp
Red chilly powder 1tsp
Coriander powder 1tsp
Turmeric powder 1tsp
Water 1 ltr
Oil 1 tblspn

Pakoras:-
Besan 1cup
potato 1 big grated
onions 2 sliced
Green chillies 2 chopped
Coriander leaves chopped..handful
Salt to taste
Red chilly powder 1/2tsp
Jeera 1/2tsp
Oil for frying

Tempering:-
Oil 1 tblspn
Hing 1/2tsp
Mustard seeds (rai) 1tsp
Red chilly powder 1/2 tsp
Sliced green chillies 2-3 and for garnish
Curry leaves 8-10 and for garnish

Method:-

For Gravy:- 

Mix besan by adding water slowly and whisking so that no lumps are formed. Mix all spices meant for gravy. Heat oil in wok and add this thin mixture while stirring it continuously on high flame. Once a boil comes, turn the flame low and stop stirring and let it cook for 30 minutes stirring occasionally.

Pakoras:-
Make a thick batter of besan and water and add all spices and vegetables. Make pakoras by frying this mixture in small ball shape. Add pakoras to gravy when its cooked smooth and shiny with  right consistency.

Tempering:-
Heat oil and add hing, mustard seeds. When seeds splutter add curry leaves, red chilly powder and green chillies.
Kadhi is ready to serve. It can be garnished with green chillies and curry leaved.

Tastes best with plain rice and bhakris (rice flour chappati)