Will you believe me if I tell you that I love 'Kadhi' as much as Sambar ? In fact every one at home including the 'not so little one' loves this authentic Punjabi dish. We relish it with steaming hot chawal/ rice .
Interestingly, my North Indian friends associate 'Mor Kuzhambu' with Kadhi. Except for the fact that both are yoghurt/curd based gravies, nothing else is common. I have earlier shared ' Tirunelveli Mor Kuzhambu ' recipe and after reading that recipe, you can understand what I am talking about.
Punjabi Kadhi, is a mixture of curd and spices, cooked over low flame till you get a nice creamy texture. Usually pakoras /fritters are added to this gravy , as it gets a little heavy( oily), I add caramelised onions which bring a little sweet, crunchy taste to the kadhi .
I was fortunate to learn this recipe from my Punjabi friend Sweta Manchanda during my working days. Her recipe is fool proof and amazingly tasty. I have made it so many times and every time I make it, I fondly remember her. Thanks Sweta !
Punjabi Kadhi :
Preparation time: 5 minutes
Cooking time : 30 minutes
Serves : 4
1 cup = 250 ml cup
1 cup yoghurt/ thick curd
2 garlic pods ( peeled and grated)
1/2 " ginger piece ( grated)
3/4 teaspoon red chilli powder
3/4 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 tablespoon besan/gram flour
water ( adjust)
salt to taste
For the caramelisation :
1 large onion (thinly sliced lengthwise ) or 15-20 shallots
2 teaspoons oil
1/2 teaspoon sugar
salt to taste
For the tempering :
1-2 teaspoons ghee or oil
1/2 teaspoon jeera/cumin seeds
1 dry red chilli ( cut into smaller bits)
1 sprig curry leaves OR 1/2 teaspoon kasuri methi ( dry)
1. In a small bowl, whisk the curd without any lumps.
2. Add the besan, chilli powder, ginger -garlic paste, turmeric powder and whisk again.
3. Add half cup ( 100 ml) water to the mixture and transfer the mixture to a wide pan or kadai .
4. Cook this mixture over low flame , stirring occasionally.
Tip: Do not leave the kadhi unattended. The mixture will start to thicken and adjust water levels accordingly. I add atleast 1 cup of water , extra while stirring (in parts).
5. While the kadhi is simmering over low flame caramelise the onions.
Tip: To caramelise, heat a small pan with oil, add the sliced onions, sugar and salt and cook till the onions turn golden brown and crunchy.
6. After approximately 15-20 minutes, the kadhi is ready. Add salt and switch off.
Tip: Add salt only in the end to prevent curdling .
7. Now add the caramelised onions and temper the kadhi.
Your delicious Punjabi Kadhi is ready !! You can serve the Kadhi along with Indian flatbreads like Phulka or with steaming hot rice.
Happy Cooking !