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.

kadhi pakoras

 

INGREDIENTS:

Curd: 1 cup

Gram flour/besan: 2 tbsps

Water: 2 cups

Turmeric powder: ½ tsps

Salt to taste

To season:

Oil: 2 tbsps

Muatard seed: 1 tsp

Cumin: ½ tsp

Dry red chilli: 3

Cloves: 3

Fenugreek: ¼ tsp

METHOD:

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).