Punjabi Kadhi

Today's posting is a very common one but Kadhi is something which according to me, is a difficult dish. Being a Punjabi, this is something that i want to taste authentic, the way mom used to make it. There are some specific things that need to be done for the Kadhi to turn out perfect. I struggled a lot with this dish initially but when you get it, it is just a delicious treat!!
My husband can eat it any day and any time of the year. So, here's the recipe.


Ingredients:

For the Kadhi:2.5 cups Yogurt
2.5 C water or more to adjust consistency
2 tbsp gram flour (besan)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tbsp ginger paste
1 tsp garlic paste
3-4 green chilies paste
a pinch of hing (aesefodita)
2 tbsp ghee
salt to taste

For Pakoras:1/2C mustard oil
1/2C gram flour
1/2C chopped onion
1 tsp chilli powder
1/2 tsp turmeric powder
salt to taste

Method:
1)In a mixing bowl, add besan, salt, red chilli powder, turmeric powder and mix them. Add yogurt and mix until a thick paste is formed. This way the besan wont form lumps. Add water to adjust the consistency.

2) In a pan, heat a tbsp of ghee, add hing, coriander seeds, fenugreek seeds, ginger paste, garlic paste anf green chili paste. After a few seconds, add the yoghurt mixture and keep stirring on high flame until it comes to a boil. It is advisable not to stop stirring until the yogurt comes to a boil or else it will break.

3) Simmer the kadhi and cook it for about 15 mins more. The more u cook, the more delicious it is.

4) make a cake consistency like batter of besan(gram flour), onions and all the masalas incuding salt, for the pakoras.

5) Deep fry them in mustard oil and add to the kadhi while it is simmering. This way the pakoras become soft.

6) serve hot over rice.

Serves 2-3