Kadhi Chawal are the staple food of Punjab and Uttar Pradesh and it’s so popular that you will find it in every single Indian restaurant across the world.

Ingredients

Method

1. Whisk yogurt thoroughly so that there are no lumps.
2. Sieve besan on top of yogurt. Whisk it again with yogurt so that there are no lumps at all.



3. Heat butter in a large sauce pan. Add fenugreek seeds and wait till they start changing color. Now add turmeric powder, asafoetida and mix.



4. Pour 6 cups of water in the besan mixture and add it to the sauce pan.



5. Add salt and let it cook. Keep stirring it with the whisk till it starts boiling. Reduce heat and let it cook for about 1 hour. Stir occasionally.



6. In the mean time make Besan pakoris.
7. Soak besan pakoris in cold water for about 15 minutes.





8. Gently squeeze the water out of pakoris and add it to the kadhi.



9. Cook kadhi it for another 15 minutes. Adjust the salt.





10. Prepare the Tempering (chaunk).
11. Turn off the heat. Garnish with one tbsp tempering/chaunk. Kadhi is ready. Serve it hot with steamed Basmati Rice.

Notes:

1. You absolutely need SOUR yogurt for kadhi. If your yogurt is not sour, leave it at room temperature overnight and it will become sour. In fact if I have some old yogurt that’s becoming sour, that’s when I make kadhi.
2. If you have some leftover vegetable pakoris, freeze them in refrigerator. Next time when you make kadhi, you can use those pakoris instead of besan pakoris.
3. You can always make kadhi without pakoris if you don’t feel like making pakoris.
4. Kadhi always becomes thick after cooling off.
5. By weight, you can use 200 gms besan in 1 kg yogurt and it’s enough for 15 people.

Summary

Recipe Name

Kadhi

Author Name

Ruchi Garg

Published On

2010-04-25

Total Time

1H30M

Average Rating

5 Based on 4 Review(s)