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Tag: Kadhi chawal

  • Punjabi Kadhi Pakora

    Every region of North and West India has a kadhi, but the Punjabi version is the thickest and most substantial. It uses properly sour curd, a generous amount of gram flour and a long, slow simmer, and it is always loaded with onion pakoras that soak up the gravy. In Punjabi homes it is the go-to dish when the curd has turned too sour to eat on its own.

    The flavour is sharp and tangy, warmed by fenugreek seeds, ginger and a tempering of ghee, dried red chillies and Kashmiri chilli powder poured over the top. The pakoras are fried crisp and then turn soft and spongy in the kadhi. A properly cooked kadhi has no raw besan taste and a smooth, pourable body.

    It is eaten with plain steamed rice as kadhi chawal, usually for weekend lunch, with a pickle and papad on the side. Many families say it tastes even better the next day. Leftover pakoras are rarely wasted; they are eaten as a snack with green chutney. The kadhi also freezes well without the pakoras, so many cooks make a large pot and add fresh pakoras when reheating.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time50 minutes
    Total time70 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssour curd / besan / onion / fenugreek seeds

    Ingredients

    For the kadhi

    • 2 cups sour curd
    • 1/2 cup besan
    • 4 cups water
    • 1 tsp turmeric
    • 1 tsp Kashmiri chilli powder
    • 1 1/2 tsp salt
    • 2 tbsp mustard oil or ghee
    • 1/2 tsp methi (fenugreek) seeds
    • 1 tsp cumin seeds
    • 1/2 tsp ajwain
    • 1 onion, sliced
    • 1 inch ginger, grated
    • 2 green chillies, slit

    For the pakoras

    • 1 cup besan
    • 2 onions, thinly sliced
    • 1 green chilli, chopped
    • 1/2 tsp ajwain
    • 1/2 tsp red chilli powder
    • 1/2 tsp salt
    • A pinch of baking soda
    • Water as needed
    • Oil for deep frying

    For the tadka

    • 2 tbsp ghee
    • 3 dried red chillies
    • 1/2 tsp Kashmiri chilli powder

    Method

    1. Whisk the curd, besan, turmeric, chilli powder and salt until completely smooth, then whisk in the water to a thin, lump-free mixture.
    2. Heat mustard oil in a heavy pot on medium. Add methi seeds, cumin and ajwain; when the methi turns light brown, add onion, ginger and green chillies and saute 3 minutes.
    3. Pour in the curd mixture and stir continuously on medium heat until it comes to a boil, about 8 to 10 minutes. Constant stirring now prevents splitting.
    4. Lower the heat and simmer uncovered for 30 to 40 minutes, stirring every few minutes. The kadhi will reduce, thicken and turn glossy, with no raw besan taste.
    5. Meanwhile, mix pakora ingredients with very little water to a thick batter that just binds the onions. Drop small spoonfuls into medium-hot oil and fry 4 to 5 minutes until golden and crisp. Drain.
    6. Add the pakoras to the kadhi 10 minutes before serving and simmer gently so they absorb the gravy.
    7. For the tadka, heat ghee until hot, add red chillies, switch off and add chilli powder. Pour over the kadhi just before serving.

    Tips

    • The curd must be sour – leave it out for a day if needed. Sweet curd makes a flat kadhi.
    • If the kadhi gets too thick on standing, loosen with hot water and bring back to a boil.
    • Whisking in a little water to the pakora batter and beating it well makes softer pakoras.

    Serve with

    Plain steamed rice, with mango pickle and roasted papad.

  • Sindhi Kadhi

    Sindhi kadhi is completely different from the yoghurt-based kadhis of Gujarat, Rajasthan and Punjab. It uses no curd at all; instead, gram flour is roasted in oil until deep golden and simmered with tomatoes, tamarind and an assortment of vegetables. It is the traditional Sunday lunch in Sindhi homes, eaten with rice and fried potatoes.

    The gravy is thin, tangy and gently spiced, with a nutty depth from the roasted besan and a sharp sourness from tamarind and tomato. The vegetables, typically drumsticks, okra, potatoes, carrots, cluster beans and sometimes colocasia, give it substance and texture. Each vegetable adds its own flavour. Nothing is wasted in the pot.

    Sindhi kadhi chawal is served with aloo tuk, double-fried smashed potatoes, and papad. The kadhi is light enough to have generous servings and is especially popular in summer. Leftovers taste better the next day. Many Sindhi families also add a few pieces of fried colocasia (arbi) to the kadhi for extra flavour and texture.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / tomato / drumstick / tamarind

    Ingredients

    • 1/3 cup (35 g) besan
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/4 tsp asafoetida
    • 10 curry leaves
    • 2 green chillies, slit
    • 1 tsp grated ginger
    • 3 tomatoes, pureed
    • 5 cups water
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 1 1/2 tsp salt
    • 1 drumstick, cut into 3 inch pieces
    • 6 okra (bhindi), trimmed and halved
    • 1 potato, cubed
    • 1 carrot, cut into batons
    • 8-10 cluster beans (gavar), cut in half
    • 2 tbsp tamarind pulp
    • 2 tbsp chopped coriander

    Method

    1. Heat oil in a heavy pot on medium. Add cumin, fenugreek seeds, asafoetida, curry leaves and green chillies and cook for 20 seconds.
    2. Add the besan and roast on low heat, stirring continuously, for 6-8 minutes until it turns golden brown and smells nutty.
    3. Add ginger, then the tomato puree, and cook for 3-4 minutes, stirring to avoid lumps.
    4. Gradually add the water, whisking to keep it smooth. Add turmeric, chilli powder and salt.
    5. Bring to a boil, then add the drumstick, potato, carrot and cluster beans. Simmer on medium-low for 15 minutes.
    6. Lightly fry the okra in a little oil for 3-4 minutes so it does not turn slimy, and add it to the kadhi.
    7. Add tamarind pulp and simmer for 8-10 minutes until all vegetables are tender. Garnish with coriander.

    Tips

    • Roasting the besan well is crucial; underdone besan tastes raw.
    • Fry the okra separately to keep it from making the kadhi slimy.
    • Adjust the sourness with more tamarind or a squeeze of lemon.

    Serve with

    Steamed rice, aloo tuk and papad.