Punjabi Kadhi with Pakodas

Gujarati kadhi has always been a speciality, but when I was exposed to the Punjabi Kadhi, I was amazed at how tasty it was, and also how it put a brilliant twist on a traditional kadhi recipe to make a thick, delicious curry that can be savoured with rice or parathas! I first had this in a Gurudwara, and I was totally taken over by the taste and concept. It was a welcome surprise to try this recipe, and I was very happy with how it came out. Punjabi Kadhi is essentially same as a gravy with yoghurt and chickpea flour, with the addition of pakodas, which gives the nice crispy feeling when you pour it over your rice. It's healthy, savoury, and does not take much time to prepare. So enjoy this delicious recipe with your family, just as I did!

Ingredients

For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 tspn onions - chopped finely
1 green chillies - chopped
1/2th tspn grated ginger
pinch of turmeric powder
1/4th tspn garam masala
red chillie powder (to taste)
1/2 tspn ajwain (optional)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadhi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion - sliced in long pieces
1 tomato - chopped
1 tspn ginger paste
2-3 tspn minced garlic
4-5 Dry Red chillies
7-8 Curry leaves
2 tspn mustard seeds
½ tspn fenugreek seeds
1 tspn cumin seeds
1 tspn coriander seeds
2-3 cloves
1 tspn turmeric powder
3 tspn garam masala
1 tspn red chilli powder
1 tbsp tamarind paste (mixed with water)
2 cups yogurt
2 tspn dry kasuri methi powder (fenugreek powder)
Salt to taste

Method
Pakora:
Mix besan and all the other ingredients in a bowl. Add enough water to make a very thick batter. Make small balls and fry them in oil to make pakoras. Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.

Kadhi:
Blend the yogurt, double the amount of water, a pinch of turmeric powder, salt, pinch of red chilli powder and besan. It should look like a butter milk mixture with besan in it. Make sure you whisk it very nicely so that there are no lumps in the curry. Keep it aside for half an hour.

Pour oil in a big pan and add cumin ,mustard seeds, fenugreek seeds and cloves and let them pop. Add curry leaves and dry red chilli to the above tadka. Add onions to it and saute them until light brown. Add garlic, ginger to it and fry for 3 mins. Add chopped tomatoes and fry for 3-4 minutes. Add tamarind paste to the pan and let it come to a boil for 4-5 minutes. Now add turmeric powder,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.

Add the kadhi mixture to this tadka. Keep stirring the curry on medium flame, so it does not stick to the bottom.Once it boils,lower down the flame to low and let it cook for another 15-20 mins. When you think it is thick enough, sprinkle dry kasuri methi powder on it and let it boil for another 5 mins. Finally add in the pakoras and let it boil; don’t stir too much as the pakora can break apart. Garnish with chopped cilantro and serve the Punjabi Kadhi hot with rice or chapati!