Punjabi Kadhi

kadhi

kadhi

These pakoras look a little sad – I was running out of besan so they didn’t get quite the batter they needed. Yummy nonetheless.

I was feeling very smug during our last trip to Pakistan as my husband told my mother-in-law that I had been cooking a lot of Pakistani food at home…much less smug after the very first thing she asked me was if I had made was kadhi. Which I had not.

Immediately upon our return I made an attempt to close the gaping hole in my repertoire. The concept of “yogurt stew” was unfamiliar, so more than usual with my homemade Pakistani food experiments I was chasing poor Shan around the house with spoonfuls, demanding “I think this tastes good, but is it authentic?”

Now I make it pretty frequently, and it’s come to taste just as comforting and homey as everyone claims it does. I tried a few different recipes (including my sister-in-law’s), but our household favorite and the one that I follow almost exactly is the Kadhi from Veg Recipes of India (a site I cook from fairly often – the recipe is very detailed with pics of each step).

A few things I learned or found helpful:

  1. This is Punjabi kadhi. Gujarati kadhi is thinner and I am not making that because no one will be impressed.
  2. From my vast internet research, there seem to be different variations, for example with tomatoes or other vegetables, or without pakoras or eaten as a soup without rice. However, hubs said the only way his family ever ate it was with the pakoras and rice.
  3. Curry leaves look like bay leaves but they are not. I had actually never used them before this, because although I had seen them in recipes I’d wanted to try, I didn’t know where to find them (my regular desi market only has dried spices). Then I trekked to an Indian grocer with a fresh produce section, where I found them with the refrigerated greens, veggies and herbs. Curry leaves have a distinct, lovely fragrance, and now I love using them.
  4. My sister-in-law instructs letting the kadhi simmer for at least 5 hours to make it sufficiently sour. I don’t often have 5 hours to babysit a simmering pot, so the sourness is much more easily achieved by leaving your yogurt out in the morning to sour a bit before you cook it in the evening (ideal) or cheating with a little amchoor powder (less ideal, but not beneath me). Then you only have to simmer 15 minutes.
  5. All the recipes I saw instruct you to mix the besan with a little water and make sure you get out all the lumps before you mix it with the yogurt. My original and ingenious technique is to instead sift the besan over the yogurt then whip it in with a whisk.
  6. This recipe calls for yogurt from a half liter of milk (which she elsewhere says is equal to a large bowl…?). So translation for us lazy grocery store yogurt procurers: 1.5 to 2 cups
  7. She also calls for 4 red onions for the pakoras, but I must have atomic onions because two was plenty.
  8. Kadhi tastes better the next day, so get ready for happy desk lunches.

Kadhi

Recipe from Veg Recipes of India with just couple adjustments

For the onion pakoras
2 cups besan
1 cup water
2 medium sized red onions, sliced
1 tsp ajwain seeds
1 tsp red chili powder
½ tsp garam masala powder
a pinch of asafoetida

Mix besan in a bowl with carom seeds, red chili powder, garam masala powder and salt.
Add sliced onions to the bowl and pour a little water. Don’t add too much water as the onions will release water later.
Mix well and set aside for 0-30 minutes.

The onions will release enough water to make the batter liquidy. If the batter still feels dry, add some water to it. check the seasoning. Heat oil for deep or shallow frying. Fry on both sides until crisp and brown, drain and set aside.

For the kadhi
curd made from half a litre of milk (1.5 – 2 cups)
1 cup besan
4 cups water
2 tsp red chili powder
1 and half teaspoon turmeric powder
1 tsp garam masala powder
salt to taste

In a big bowl, whip the yogurt until it is smooth. Using a strainer or flour sift, sift besan over the yogurt and add turmeric, red chili, garam masala and salt. Whip until very smooth, make sure there are no lumps. Add water and mix well.

For the tempering
A couple tablespoons mustard oil
1 medium sized onion, finely chopped (optional – I skipped this time)
1 and half tbsp garlic ginger paste
1 tsp cumin seeds
¼ tsp methi/fenugreek seeds
2 small sprigs curry leaves
2 green chili
1 or 2 dry red chilies (optional, but recommended as are very pretty floating in the yellow kadhi)
3 tbsp mustard oil or ghee or any vegetable oil
a pinch or two of asafoetida
 

Heat mustard oil on high until smoking (to remove the raw taste). Cool a bit, then add cumin seeds and let them sizzle. Add garlic ginger paste and green chili, cook for a few minutes, then add curry leaves and dry red chilies.

To finish:
Poor the yogurt mixture over the tempering, bring to a boil then simmer for 8-10 minutes. Add the pakoras (that will fit, there will be more on the side) to the top of the kadhi, cover and close the pan so they can soak in for a few minutes.

Garnish with cilantro and serve with basmati rice.