Saturday, January 9, 2016

Punjabi Kadhi

Punjabi Kadhi

Preparation time: 20 Minutes.
Servings: 2


Thick Curd: 1 cup
Water: 1 cup
Gram flour: 3 1/2 Tbspn.
Onion (Cut in Julienne): 1 Medium
Grated Jagary(Gud): 1 Tbspn
Roughly meshed Garlic: 7-8 cloves.
Green Chilly: 5-6 Nos.
Curry leaves: 5-6 Nos.
Cloves (laving): 2-3 Nos.
Whole Black Pepper: 4-5 Nos.
Bay leaf: 1 Medium
Ginger julienne: 1 Inch.
Oil: 1 Tbspn
Ghee: 1 Tbspn
hing: 1 tspn
Red Chilly Powder: 2 tspn.
Turmeric Powder: 1 tspn.
Salt to taste.
Coriander leaves to garnish.


In a mixing bowl, take curd and add gram flour to it. Beat it well with the hand beater. Keep on adding water slowly while continuously string the mixture.

Add jagary and meshed garlic to that and let it rest aside.

In a pan, heat oil and ghee together. Add curry leaves, bay leaf, cloves, black pepper to it.

Add Onion and Ginger julienne to it and saute till onion becomes translucent. Add turmeric powder and pinch of salt to it and let it cook for a while.

Add that curd mixture to this pan, Mix it well.

Add salt to taste. Season it with red chilly powder and pinch of hing.

Let it cook for almost 10-15 minutes till it become thick. 

Garnish it with onion julienne and coriander leaves.

Serve it hot with Khichadi or Masala Rice !!!


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