I am a Punjabi and eating Kadi Chawal since childhood. In the last decade Kadi has become my favourite comfort food. Whenever i cook, i eat it in my two meals and whenever i don’t take my lunch box to work, i order it.
I love it because its spicy and sour and today i am sharing my recipe with you all. Hope you try it at your home. It is one of the easiest thing to make
- 1 litre Buttermilk (Chaach) or Curd
- 1/2 cup Besan / Gramflour
- 1 teaspoon turmeric powder / haldi
- 100 ml (two serving spoons) Mustard oil
- 2-3 Dry Red Chillies
- 2 sprig of curry leaves / kadi patta
- 1 teaspoon cumin seeds / Jeera
- 1 teaspoon mustard seeds / sarso dana
- 10 seeds fenugreek seeds / methi dana
- Red Chilli 1/2 spoon and coriander powder 1 spoon
- Water 3 cups (you can reduce or increase as per the thickness)
- Salt to taste
- 2 small onions diced (optional)
- 2-3 green chillies chopped
- 1/4 teaspoon ajwain / carom seeds
- 1/2 teaspoon coriander powder
- 1/2 cup besan
- salt to taste and water for batter
- refined oil for frying
- 2 teaspoon ghee / clarified butter
- 1 teaspoon of red chilli powder
- In a big bowl mix buttermilk, besan, haldi and salt. Mix it well, there should be no lumps.
- Heat mustard oil in a wok till it turns light yellow in color. Add cumin seeds, mustard seeds, fenugreek seeds, dried red chillies and curry leaves.
- Without burning the masalas, immediately add the buttermilk mix from the bowl to the oil. Bring it to a boil and simmer it for 45 minutes. Keep stirring in between.
- Add water when it starts to thicken. I add almost three cups of water while it boils.
- The besan has to completely cook and the kadi should look smooth. The more you boil on low flame, the better it will taste.
Pakora / Savoury Dumplings
- In a bowl add besan, salt, ajwain and water and mix well to make thick smooth batter.
- Add chopped onions and green chillies to the batter. It should not be too thick or too runny. (i love the crunch of onions, you can skip them as well)
- Heat oil in a wok for frying.
- Pick the batter with your fingers and drop them in the hot oil. Size of a ladoo or lemon.
- Flip them and fry them until they turn golden in color.
- Make at least four pakoras for one person.
- Add them to the kadi just before you are about to turn it off. The pakoras should boil in the kadi for 4-5 minutes. It will make them soft.
Tempering / Tadka
- Heat ghee
- Add red chilli powder
- Immediately pour it on your kadi just before serving (please add this only if you like it spicy)
Serve it with steamed rice or hot chapatis topped with ghee!
Also watch it on youtube Kadi Pakora