Friday, August 10, 2012

Punjabi Kadhi Chawal

Celebrating the spirit of Punjabism with on the day of Rakshabandhan with this awesome combination of Kadhi Chawal, Its tangy, spicy and mouthwatering with the aroma of curry leaves.
This is one is a favourite in my family especially my brother.
There are many ways and style of cooking kadhi, like u have the Sindhi kadhi with vegetbales, Gujrati and Rajhastani Kadhi is a bit sweeter with addition of jaggery or sugar.
 My Grandmom always used to tell me that The word kadhi comes from "Kadhna" which means cooking on low flame till the kadhi becomes 1/2 its quantity and gains all flavour.
This is secret of a tasty kadhi.

Punjabi Kadhi Chawal

1tbsp Chickpea flour or Besan
1/2 kg Curd
2 cups of Water
1tsp Turmeric Powder
For the tempering:
2tbsp oil
1tsp Mustard seeds
7-8Curry Leaves
2 Whole Red Chilies
1 medium sized Onion (julienned)
2 Green Chilies
1tsp Ginger Paste
Fresh Coriander

For the Pakodas
2tbsp Chickpea Flour (Besan)
Salt to taste
1tsp Cumin Powder
1tsp Coriander Powder
1/2tsp Red Chilly Powder
Water to make a paste
Oil to fry

For the Kadhi:

  • Take a bowl add in whisk the curd in it.
  • Add in besan mix well, so that no lumps are made
  • Now add in 2 cups of water. Mix well.
  • Add in Turmeric Powder.
  • Take a handi or kadhai, heat oil in it.
  • Add in mustard seeds + curry leaves + whole red chilies.
  • Add in onions + green chilies + ginger paste.
  • Let them saute on low flame.
  • After 10 minutes add in the curd mixture.
  • Add in salt.
  • After one boil, let it simmer on low flame.
  • The more time the more tastier the kadhi is.
  • Keep stirring it so that it does not stick at the bottom.
  • In the meanwhile prepare the pakodas.
  • Mix all the ingredients.
  • Make a paste.
  • Heat oil, fry small size pakodas.
  • After 30 minutes add in the pakodas in the kadhi
  • Add in chopped coriander.
  • Let it simmer on low flame for another 30-45 minutes,
  • Stirring continuously.
  • Check the seasoning.If required add in salt + red chilly powder + cumin powder.
  • Punjabi Kadhi Chawal
  • Serve hot with boiled rice onions and green chilly