Punjab has its own Punjabi Kadhi. A preparation of curds, besan, onions and masalas makes the Punjabi Kadhi ready in a jiffy.
Recipe link : http://www.tarladalal.com/Punjabi-Kadhi-30901r
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Punjabi Kadhi
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 servings
Ingredients
1 1/2 cups fresh curds (dahi)
2 tbsp besan (bengal gram flour)
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves (kadi patta)
1/4 cup sliced onions
2 clove finely chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
1/2 tsp finely chopped green chillies
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
1. Whisk the curds and besan in a bowl till smooth. Keep aside.
2. Heat the oil in a pan and add the cumin seeds.
3. When the seeds crackle, add the asafoetida, curry leaves and garlic and sauté on a medium flame for a minute.
4. Add the onions and saute for 2 minutes.
5. Add the curds-besan mixture, 1½ cups of water and turmeric powder, mix well and cook for 1 to 2 minutes.
6. Add the salt and green chillies and simmer on a slow flame for more 8 to 10 minutes or till the kadhi thickens.
Serve hot garnished with coriander.
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