Punjabi Kadhi Video by Tarla Dalal

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Punjab has its own Punjabi Kadhi. A preparation of curds, besan, onions and masalas makes the Punjabi Kadhi ready in a jiffy.

Recipe Description for Punjabi Kadhi, Healthy Punjabi Besan Kadhi

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Show me for servings

Ingredients

For The Punjabi Kadhi
1 1/2 cups fresh curd (dahi)
2 tbsp besan (bengal gram flour)
1 tbsp oil
2 cloves (laung / lavang)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves (kadi patta)
1 tsp finely chopped garlic (lehsun)
1/4 cup sliced onions
1/4 tsp turmeric powder (haldi)
1/2 tsp finely chopped green chillies
salt to taste

Garnish For The Punjabi Kadhi
2 tbsp finely chopped coriander (dhania)

Method

For the punjabi kadhi

To make the for the {span class="bold1"}punjabi kadhi recipe{/span}, whisk the curds and besan in a bowl till smooth. Keep aside.
Heat the oil in a pan and add the cloves and cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves and garlic and sauté on a medium flame for a minute.
Add the onions and saute for 2 minutes.
Add the curds-besan mixture, 1½ cups of water and turmeric powder, mix well and cook for 1 to 2 minutes.
Add the salt and green chillies and simmer on a slow flame for more 8 to 10 minutes or till the kadhi thickens.
Serve the {span class="bold1"}punjabi kadhi{/span} hot garnished with coriander.

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RECIPE SOURCE : Punjabi Khana