Mummy's Punjabi Kadi

    55 mins

    Its the favourite of all Punjabis in the world!!! A mouth watering dish. Can have it with rice, paranthas or just simply drink it. When eaten next day it tastes more yummy..

    Maharashtra, India
    1 person made this

    Serves: 5 

    • 1/2 kg Curd
    • 200 gm Besan for Kadi (Gram flour)
    • Salt to Tatse
    • 2 litre Water
    • 1 1/2 tspn Turmeric
    • 1 tspn Mustard Seeds
    • 10 Curry Leaves
    • 1 tspn Fenugreek Seeds
    • 1 pinch Asafoetida (Hing)
    • 2 tspn Red Chillie Powder
    • 1 tspn Cumin seeds
    • 5 Whole Red Chillie
    • Oil
    • 1/4 kg Besan for Pakodas
    • 2 Onions
    • 4 Green Chillies
    • Coriander

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Mix water, curd, besan, salt and turmeric in a vessel. Make use of blender. Put this mixture on medium flame.
    2. Once the mixture starts boiling, its time to give the 1st tadka. Heat oil, add curry leaves, mustard seeds, asafoetida, fenugreek and whole chillies. Put this on the boiling curry.
    3. Let it now boil on slow flame. Till then make the pakodas. Make a batter of besan, chopped onions, green chillies, coriandor, salt, red chillie powder. Now add 1 tspn of this batter in hot oil to make one pakoda and deep fry. This way you can make many pakodas.
    4. Now add the pakodas. Let it boil for another 15 min. The more it boils on low flame the more tasty it becomes!!
    5. Now its the time for 2nd tadka. Heat oil, add red chillie powder and cumin seeds. Add this to the curry.
    6. Garnish with coriander.

    Use next day

    Eat chilled kadi with hot paranthas.

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