Punjabi Kadhi

For BM#26 the first theme I chose is “Cooking from a cook book of different authors with a single ingredient”

I chose “Gram Flour”. Second course “Main Dish” I picked the  cookbook “Simple Cooking from Grandma’s Kitchen” by “Karen Anand” . I have made Gujarati Kadhi a lot but here is the punjabi version.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.


You shall need:

For the Kadhi-

2 cup… Curd

1 cup… Gram flour/besan

2 tbsp… oil

1/4 tsp… Mustard seeds

1/4 tsp…. Nigella seeds [Kalaunji]

1/4 tsp… Fenugreek seeds

1-2… Dried chillies

1/4 tsp… Haldi powder

Salt to taste

For the pakodi/dumplings-

1 cup… Besan

1/4 tsp… Salt

1 tbsp… Warm oil

1/2 cup… Curd

Oil to deep fry

Method: For Kadhi-

  • Whisk curd until creamy and add 5 cup of water.
  • Put gram flour in another bowl and add the curd water mix little at a time. Make sure it is not lumpy.
  • Heat oil in a pan on moderate heat..
  • Add whole spices. Add chillies
  • Add turmeric.
  • Pour in the curd-water-gram flour mix.
  • Add salt and bring to a boil stirring continuously.
  • Reduce the heat and cook for 20 min.
  • Remove from heat and set aside.

For pakodi/dumplings-

  • Mix gram flour, salt and oil in a bowl.
  • Add curd and mix well.
  • We need a thick batter, add a couple of tbsp of water if needed.
  • Mix the batter until it becomes light and airy.
  • Heat oil for deep frying the pakodas.
  • Make small dumplings and lower in the oil.
  • Fry until they are nice and golden brown.
  • Remove with slotted spoon.
  • Add to the kadhi and simmer it for 10 min.
  • Serve with rice.

kadhi rice


24 thoughts on “Punjabi Kadhi

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