Punjabi Kadi

Typical Punjabi recipe Kadi Pakora with rice or Chapati. I learnt it from my neighbour at Bhatinda,Punjab. Though Bengali's like their curd sweet (Misti Doi)and do not make this dish, at my place its a favourite. Punjabi kadi is very thick in consistency. Unlike Gujrati kadi which is both sweet and hot the Punjabi Kadi is not sweet.

Punjabi Kadi

Ingredients

For Pakora :

1)Besan (gram flour)......................................................1cup
2)Cumin seeds...............................................................1 pinch 
3)Chopped onions.......................................................2 tsp
4)chopped green chillies.............................................1

5)Ginger,grated..........................................................1/2 tsp

6)Turmeric powder.......................................................1/4 tsp

7)Garam masalaPowder...............................................1/2 tsp
8)Red chilli powder...................................................... as per taste
9)Water........................................................................ to make a smooth batter
10)Salt......................................................................... to taste
11)Oil.......................................................................... for frying

For Kadi:

2 spoons vegetable Oil.....................................................2 tbsp
Besan (gram flour)............................................................1cup
Onion , sliced in long pieces..............................................1,large
Tomato , chopped..............................................................1

Ginger paste......................................................................1 tsp
Garlic ,minced....................................................................2-3 tsp
Dry red chillies....................................................................4-5

Curry leaves......................................................................5-7

 Mustard seeds................................................................2 tsp

Fenugreek seeds..............................................................1 tsp
Cumin seeds.....................................................................1 tsp

 Coriander seeds..............................................................1 tsp

Cloves...............................................................................2-3
Turmeric powder...............................................................1 tsp
Garam masala...................................................................3 tsp
Red chilli powder................................................................1 tsp
Tamarind paste ,mixed with water.....................................1 tsp
Yogurt................................................................................2cups
Dry kasturi methi powder (fenugreek powder)...................2 tsp
Salt ....................................................................................to taste

Preparation:

ForPakora
1	Mix besan and all the other ingredients in a bowl.
2	Add enough water to make a very thick batter.
3	Take a spoon and drop balls and fry them in oil to make pakoras.
4	Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.
ForKadi:
1	Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. It should look like a butter milk (lassi) mixture with besan in it.
2	Keep it aside for half an hour before starting to make kadi.

Kadi: 1 Pour oil in a big pan and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop. 2 Add curry leaves and dry red chilli to the above tadka (frying mixture) 3 Add onions to it and fry them until brown. 4 Add garlic, ginger to it and fry for 3 minutes. 5 Add chopped tomatoes and fry for 3-4 minutes. 6 Add tamarind paste to the pan and let it come to the boil for 4-5 minutes. 7 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. 8 Add the kadi mixture, which was kept for half an hour to this tadka. 9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between. 10 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi. 11 Boil more for 3 minutes and don’t stir too much as the pakora can break apart. 12 For garnishing, sprinkle chopped coriander leaves (optional) and serve hot with rice. As my friend Nidhi Agni has correctly pointed out in her mail, authentic Punjabi Kadi does not have Tamarind paste or curry leaves in it . Therefore I would like to mention that, this is my take on Punjabi Kadi which is liked by all in my house. Not only do I make Kadi with these, I have made Palak Kadi with finely chopped Palak(Spinach) leaves in it.I add Gathia too or Bundi  to make other variations....... Palak Kadi Palak Kadi