Punjabi Kadhi

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 2 cups - fresh curds
  • 2 tbsp - besan (chickpea flour)
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - sugar
  • Salt to taste
  • A pinch of asafoetida
  • 1/4 tsp - ajwain
  • For the dumpling:
  • 1 cup - chickpea flour
  • A pinch of baking soda
  • 1 - medium onion, very finely chopped
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - cumin
  • 1-2 - green chillies (as per taste)
  • 1/4 tsp - dried fenugreek leaves (kasoori methi)
  • For tempering:
  • 1 - cinnamon stick
  • 2-3 - cloves
  • Approx. 10 - peppercorns
  • 1 tsp - grated ginger
  • A few sprigs of curry leaves
  • 1/4 tsp - fenugreek seeds
  • 1 tsp - cumin

How to Make Punjabi Kadhi

  • Mix the curd, flour, turmeric, spices, salt and sugar together.
  • Place it on a low flame and simmer until it starts boiling.
  • Temper all the ingredients listed in some oil and then add them to the curd mixture.
  • Meanwhile, mix all the ingredients for making the dumplings in a bowl.
  • Add enough water to make it into a very thick batter.
  • Drop spoonful of this batter into hot oil and cook on med-high heat.
  • Remove them once they are brown. Drop them in a bowl of water.
  • Remove them after 10 seconds, squeeze out the water and then drop them in the curd mixture just 5-10 mins before serving.
  • Serve hot with plain rice or phulka.
  • Recipe courtesy: http://chefinyou.com/

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