Kadhi Pic credit : Priya Q

This yogurt based curry is quite a delicacy. Perhaps, that is why we have so many variations to it! from punjabi kadhi to gujarati kadhi to sindhi kadhi…. I have already shared with you the recipe for the Kerala style version of it…. here’s the punjabi version of it…which we learnt during our stay in the North of India.

Is yogurt and curd one and the same? Well, the only difference I could make was that the plain yogurt is creamier than curd. So, me thinks that plain yogurt is good to go for this recipe!

For pakoras

Gram flour (besan) – 1 cup
Chili powder – 1 tsp
Carom seeds (ajwain) – ½ tsp
Turmeric – ¼ tsp
Salt to taste
Onions – 2 medium sized (finely sliced)Water
Oil for frying

Curd or plain yogurt – 2 cups
Gram flour (besan) – 3 tbsp

Turmeric  – ½ tsp

Fenugreek seeds – ¼ tsp
Mustard seeds – ½ tsp
Dry red chili – 2 nos
Curry leaves – 1 sprig
Onion – 1 nos (finely chopped)

Curry leaves – 1 sprig
Salt to taste
Garam Masala – a pimch

  1. Combine all ingredients for pakoras to get a semi liquid consistency (it should not be runny)
  2. Heat oil and with the help of a spoon drop in small portions of batter into the oil
  3. Fry till golden brown. Take it out on an absorbent paper
  4. Combine yogurt, turmeric and gram flour. Keep aside
  5. In a thick bottom pan heat 2 tsp of oil. Add mustard and let it splutter
  6. Add fenugreek seeds, chili, and curry leaves
  7. Add the prepared yogurt mixture and bring it to boil
  8. Add salt and pakoras
  9. Simmer the burner. Sprinkle garam masala and close the vessel
  10. Serve with cumin rice

*for Cumin rice : Heat a tbsp of oil / clarified butter (ghee); add 2 tsp of cumin seeds followed by whole black peppercorns and sliced onions. Saute. Add basmati rice (washed and soaked for 20 minutes) and water. Once the water boils add salt; simmer the burner and close lid.

for 2 cups of rice you need 4 cups of water.


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