Why recepie famous for?
punjabi kadhi recipe with step by step . this is reciperian in ... each state and region have their own ways of making dahi kadhi.
Ingredients
1/2 kg curd1 medium Tomato
2 medium Onions
4-5 tbsp gram flour
1 tbsp turmeric
1-1/2 tbsp red chili powder
Salt according to taste
pinch of greenback seeds or methi dana
1 tsp cumin
few Curry leaves
2 tbsp Tamarind pulp
For pakora:
Gram flour
1 tbsp crushed red chili
Salt as required
i tbsp roasted and crushed cumin and Coriander seeds
1/2 tsp Baking soda
1 small chopped onion
2 chopped green chilies
For Bhagaar:
Oil as required
3 Cloves of Garlic chopped
6 - 7 whole red chili
1 tsp white cumin
few Curry leaves
pinch of rai, pinch of kalonji, pinch of methi dana
Instructions
To make kadi: First put dahi, besan, chopped tomato, chopped onion, chili powder, salt, turmeric and 1 cup water in a blender and blend to make thin fine paste.Now in a pot heat oil, add fenugreek, cumin and curry leaves and add kadi paste and almost 1 jug of water and cook on high flame and when it starts boiling cook on low flame .
Cover with a lid and cook for 2 hours so that besan cooked well and kadi becomes thick.
Add tamarind pulp and cook for another 10 mins while you add tamarind in the kadi, start frying pakoda on the other side.
For pakoras:
mix baking powder with gram flour and add water to make think paste and remove lumps,then add all ingredients.
Heat oil in a wok , add pakoras with hand and deep fry.
add all pakoras instantly in the kadi and mix well and remove kadi from heat.
Bhagaar:
Heat oil in frying pan
Add all bhagaar ingredients and and when smell comes pour over kadi and cover instantly with lid.
serve with boiled rice and zeera papad and salad.
you can also temper rice with zeera and curry pata.
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