Punjabi Kadhi

The very first i had the punjabi kadhi with chawal was in New Jersey from a food cart on the streets and it tasted so damn good. That was one sunny day while trying this food and i got introduced to this food through my colleagues who eat daily from those food carts. Ever since i was tempted by this food and finally i had a chance to try this recipe today at my home. Hope you enjoy this recipe and try making at your home. Do share your valuable feedback. 😊😊😊


250 ml curd
2 cups of water
a pinch of asafoetida
a sprig of curry leaves
2 tsp cooking oil
1 tsp cumin seeds
1 tsp methi/fenugreek seeds
1 large onion, finely chopped
1 tsp ginger garlic paste
1 green chilli, finely chopped
1 dry red chilli
2 tbsp besan/gram/chickpea flour
1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
Salt to taste

For making the onion pakoras you can check the complete recipe here or you can add store bought onion pakodas instead of the home made ones.


Beat the yogurt in a vessel using a egg beater or spoon.

To the beaten yogurt add besan (gram flour/chick pea flour), salt, turmeric powder, garam masala powder, chilli powder. Mix thoroughly and add two cups of water to it and whisk once.

Heat a pan with oil.

Once the oil gets warm, add cumin seeds and fenugreek seeds.

Now add onions.

Add ginger garlic paste and chopped green chillies.

Then add curry leaves. Saute for a minute.

Add broken dry red chillies and saute till onions turn light brown in color.

Add whisked curd mixture.

Let it cook on medium flame till the gravy thickens.

Finally add freshly made onion pakoras. You can check the recipe for onion pakoda here.

Further simmer down to about 2 to 3 minutes.

Add a pinch of asfoetida.

Switch off the flame once the desired consistency , (tad bit thicker) is reached.

Serve the kadhi hot along with white rice !


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