Sunday, 18 March 2012
Punjabi kadhi/Kadhi Pakora (Maami's Corner)
Just like the Kerala "Pulissery" or the Tamil Nadu "Mor Kolambhu", Punjab is famous for their "Kadhi", with or without the Pakoras.
Curd: 1 cup
Gram flour/besan: 2 tbsps
Water: 2 cups
Turmeric powder: ½ tsps
Salt to taste
Oil: 2 tbsps
Muatard seed: 1 tsp
Cumin: ½ tsp
Dry red chilli: 3
Fenugreek: ¼ tsp
In a bowl, mix the curd, besan & water. Whisk to break all lumps.
Heat this mix in a sauce pan till it thickens.
Add salt to taste, take off fire & season with the ingredients under “to season”.
Pour into kadhi.
If using pakoras, place the fried pakoras in a bowl & pour kadhi over this & serve.
You can make plain pakoras for this. (using besan, onion & green chillies only).