Name: Punjabi kadhi with onion pakoras and steamed rice recipe by Anjali Verma at BetterButter
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4
Ingredients: Ingredients for onion pakoras :; 1/3 cup besan (gram flour); 1/2 Cup onion finely chopped; 1 small Green chili finely chopped; Salt to taste; 3 tablespoons water; Oil for frying; Ingredients for kadhi :; 3/4 cup Plain sour yogurt (dahi or curd); 1 tablespoon Besan (gram flour); Salt to taste; 1/2 teaspoon Turmeric powder; 1 ½ cups water; 1 tablespoon mustard oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 1/2 teaspoon fenugreek seeds; A pinch Asafoetida; Ingredients For kadhi Tempering:; 4-5 Curry Leaves; 1 teaspoon red chili powder; 1 +1/2 teaspoons pure Ghee; Ginger garlic paste 1 teaspoon; Ingredients for steamed rice :; Washed and Soaked rice 1 cup; Water 2 cups; Pure Ghee 1 tablespoon; Salt to taste

Ingredients Serving: 4

Ingredients for onion pakoras :
1/3 cup besan (gram flour)
1/2 Cup onion finely chopped
1 small Green chili finely chopped
Salt to taste
3 tablespoons water
Oil for frying
Ingredients for kadhi :
3/4 cup Plain sour yogurt (dahi or curd)
1 tablespoon Besan (gram flour)
Salt to taste
1/2 teaspoon Turmeric powder
1 ½ cups water
1 tablespoon mustard oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds
A pinch Asafoetida
Ingredients For kadhi Tempering:
4-5 Curry Leaves
1 teaspoon red chili powder
1 +1/2 teaspoons pure Ghee
Ginger garlic paste 1 teaspoon
Ingredients for steamed rice :
Washed and Soaked rice 1 cup
Water 2 cups
Pure Ghee 1 tablespoon
Salt to taste

Instructions

First pakora making process :
Mix besan, onion, green chili and salt in a bowl.Add water and make thick batter.
Meanwhile heat the oil for deep frying on medium heat. Once oil is hot drop spoonful of batter into hot oil. You can use your hand or spoon.
Fry till pakoras become golden brown. Keep moving pakoras in pan , so that they get cooked and browned evenly.
Remove pakoras to a paper towel lined plate and keep it aside
Making punjabi kadhi :
Mix yogurt, besan, salt and turmeric powder in a bowl. Make sure there are no lumps of besan. You can use hand blender or wire whisk.
Add little water at a time and keep whisking to make lump free batter.
Heat oil in a heavy bottom pan on medium heat. Once hot add cumin seeds and asafoetida . let them sizzle.
Then add coriander seeds and fenugreek seeds. Let them fry for few seconds till nice aroma comes of it.
Mix in prepared yogurt-besan mixture. Bring it to a boil and let it simmer on low-medium heat. It will start to thicken up. Keep stirring occasionally.
Making of tempering:
While kadhi is simmering, on another stove heat the ghee in a small pan on medium heat.
Once hot turn off the stove, add red chili powder, curry leaves, ginger-garlic paste and stir. Immediately add tempering to the simmering kadhi.
Stir it well.Add fried pakoras and let it simmer for 5-7 minutes so that pakoras get soft and soak up the flavours.
Now turn off the flame.
Making of steamed rice :
First heat a heavy bottom pan and boil water in it.
When water becomes rolling boil , low the flame and add rest mentioned ingredients.
cook on low flame till water evaporates and rice softens.
Lid the pan for 2 minutes.After 2 minutes, rice are ready to relish.
Serve piping hot steamed rice with Kadhi.

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