Punjab is a land of milk and butter, and punjabis known for their love for milk products. The tall and strong punjabi guys(Punjabis puttars) and girls (punjabi kudis) always credit their their diet rich with milk and milk products for their muscular and healthy fit body.
The consistency of Punjabi kadhi is between the Maharashrain Kadhi and pithla and the reason for some early disdain in my Maharashtrian family (the Kashmiris, with their long association with Punjabis, have always loved it ).

The speciality about Punjabi Kadhi is the use of Pakoras in it and the rich and nice blend of masalas which gives it a delicious yummy taste. This Kadhi goes excellent with rice and can be accompanied with pickles and papad as a simple meal. Its a must try for people who prefer tangy and spicy meals.




Ingredients:
For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 tspn onions - chopped finely
1 green chillies - chopped(optional)
1/2th tspn grated ginger(optional)
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
4-5 Dry Red chillies
7-8 Curry leaves2
tspn mustard seeds
½ tspn fenugreek seeds
1 tspn cumin seeds
1 tspn coriander seeds
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.

For tempering (thadka):
1 tbsp ghee
1 tsp cumin seeds¾ t (or to taste) Kashmiri mirch or regular red chilli powder.


Method:

1. Mix besan and all the other ingredients in a bowl.
2. Add enough water to make a very thick batter. Buttermilk can also be added to them to make smooth batter which can then be poured using a spoon in the hot oil to be deep fried .
3. Make small balls and fry them in oil to make pakoras.
4. Deep fry them until they turn brown and crispy.
5. Take them out on a paper towel so that the paper soaks all the extra oil.
6. Keep them aside.

For Kadhi:

1. Blend the yogurt, double the amount of water, a pinch of turmeric powder, salt, pinch of red chilli powder and besan.
2. 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.
3. Keep it aside for half an hour.
4. Pour oil in a big pan and add cumin ,mustard seeds, fenugreek seeds and let them pop.
5. Add curry leaves and dry red chilli to the above tadka.
6. Add onions to it and saute them until light brown.
7. Add chopped tomatoes and fry for 3-4 minutes.
8. Add tamarind paste to the pan and let it come to a boil for 4-5 minutes.
9. 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.
10. Add the kadhi mixture to this tadka.
11. Keep stirring the curry on medium flame, so it does not stick to the bottom.
12. Once it boils,lower down the flame to low and let it cook for another 15-20 mins.
13. When you think it is thick enough, sprinkle dry kasuri methi powder on it and let it boil for another 5 mins.
14. Finally add in the pakoras and let it boil; don’t stir too much as the pakora can break apart.
15. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadhi.
16. Garnish with chopped coriander leaves or cilantro and serve the Punjabi Kadhi hot with rice or chapati!

Preparation Time: 1 Hour

Cooking Time: 45 mins

Serves: 4-5 persons

Serving Suggestion: Serve Hot with Rice and Papad.

Note:

• While making Pakoras, salt can be avoided for health reasons. Do not add salt to the pakora batter for two reasons. Firstly,it supposedly keeps them from sucking up too much oil. Secondly, and more important, it ensures that you will have pakoras for the kadhi.
• Baking Soda can be added to make the Pakoras to make them soft and spongy. Baking soda makes the pakoras light and soft. If you want a lower sodium version, and wish to avoid baking soda.
• In the case where you use lower sodium version, add the chopped onions and potatoes. Fry similarly in hot oil, and soak in a bowl of water immediately. Tip the pakoras with this water into the kadhi. This is help in removing excess fats and also avoid the sodium content.

Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.