Friday, October 15, 2010

Punjabi Kadhi - Indian Cooking challenge

I have been undergoing a 'blogger-idle syndrome', lately. With the impending move and related overload of work, I have not tried reading any blogs; neither have I tried posting in mine. However, the Indian Cooking Challenge is something I thought I should mark my attendance to.

This time it was chosen to try a regular, but authentic recipe. It is very simple to cook up, yet doing it just as the people do traditionally held a charm.

Srivalli took the opportunity to challenge us with Punjabi Kadhi, a recipe shared by Simran who blogs @ Bombay foodie. In Simran's words, it is a recipe that her mother makes often and you can keep leftovers to go with rotis and such after having this with hot steamed rice for your lunch. I did just the same.
As I said earlier, I am running short of time. Hence have copied the recipe Srivalli posted to us, just editing at that might make it nearly in my words, would it not?
I have enjoyed the recipe and relished the flavours. I recommend you do so too.

For Pakoras:
Gram flour - 1/2 cup
Onion - 1 medium
Salt to taste
Red Chilli powder - 1/2 tsp
Oil for Deep frying

For Kadhi :
Yoghurt - 1 cup
Gram flour/ chickpea flour - 1/3 cup ( I reduced this to 1/4 cup)
Water - 3 to 4 cups
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/ Carom Seeds/ Omam- 1 tsp
Methi seeds/ Fenugreek seeds- 1 tsp
Onion -1 large
Turmeric powder just a bit
Salt to taste
Red chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur/ Dried Mango powder - 1 tsp

For the Pakoras :
Chop the onion in big pieces. Keep reserve.
Take flour, salt and red chili powder in a bowl.
Add water and make a batter that is slightly thick.
Heat oil in a pan. When it is hot, dip onions in the batter and gently drop into the hot oil.
Deep fry until the pakoras are done evenly crisp.
Remove from oil and drain on absorbent paper.
Keep aside for futher use.

For the kadhi:
Slice the onion in long strips.
Mix yoghurt and gram flour to a smooth lump free paste initially, then add water to achieve a very thin batter.
Heat one tablespoon of oil. Add a teaspoon each of mustard seeds, cumin seeds, carom seeds and methi. Allow a few seconds for them to crackle.
Add onion slices, fry till they turn light brown.
Pour in the ready mixed batter, and add to this turmeric powder, salt and red chilli powder.
Bring to a boil, reduce the heat and let simmer for at least half an hour.
Keep stirring occasionally.
When it thickens fairly enough, add the reserved pakoras.
Again bring the mixture to a boil.
Add garam masala and amchur powder to the gravy just before removing from stove.
I reserved some Kashmiri chilli powder just to garnish.

The kadhi has to be fairly thick. The thin, watery kadhi is the Gujarati version. For a hearty Punjabi one,make it thick.
Serve the Kadhi with hot steamed rice or with rotis and chappathis. I loved it when the Kadhi had cooled down a bit and the flavours soaked withtin and the pakoras absorbing some of the liquid and puffing up.


  1. I haven't made kadhi in so long - looks really good!

  2. I hate when I feel idle and don't want to blog or even cook...It goes away eventually... Looks good!

  3. Looks awesome. I always wanted to make this one but I never because they need frying.

  4. Kadhi is one dish I've been wanting to try for long...ur version sounds tempting and perfect

  5. Droolworthy dish, looks absolutely marvellous, enjoyed making and having them..

  6. Kadhi looks delicious. Nice one.

  7. Ooh, they look lovely with the chili powder sprinkled over them!

    Good luck with the move!

  8. Glad you enjoyed my mom's favorite recipe.

  9. It was indeed a delicious recipe! good luck with the move

  10. Delicious and flavorful pakodi kadi...

    Pushpa @

  11. Looks delicious.Hope u get over the syndrome soon:)but I can understand the amount of work that has to be put in before moving place..Take care :)

  12. Lovely Kadhi and nice click Lataji!

  13. Hi,

    Yummy punjabi khadi..I dont know much about punjabi food!!This looks great..


  14. Looks really tempting,I too love after the pakodis are soaked and softened a bit,nice recipe indeed!

  15. As always Lataji thanks to you for the quick look into this recipe for us to try..looks wonderful as it tasted..

  16. Missed this time lataji!!!NAvrathri velai!!!! :) Kadhi looks yummy!!!

  17. Lataji, A festive gift for you on My blog :-)

  18. It is interesting with its ingredients Lata. Coconut laadu and thankali thokku are inviting. Fudge is cute. Nice recipes. Have a good day. Viji

  19. Love this kadhi, looks fantastic ! Cannot wait to try this....All the best with the move !

  20. Yummy kadhi, my favourite. since i went for vaccation i did not try this.

  21. Dear Lataji,Im sure u are busy with the shifting and settling.Just dropped by to wish you and your family a very happy Diwali :)

  22. Hi Lataji
    How's it going with the move? Hope you're settling in well. Miss seeing you online. I hope you get your internet connection up and running soon.

    Hope you had a great Diwali! A small belated Diwali e-gift from me. Do check here -



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Hope we shall interact often.
Thanks once again,
Lata Raja.