Kadhi Recipe
Kadhi pakora is a traditional Indian dish that delights the taste buds with its unique blend of flavors and textures. This savory yogurt-based gravy is simmered with chickpea flour and seasoned with a variety of spices, creating a dish that is both comforting and flavorful.
The Origins of Kadhi
Originating from the Indian subcontinent, Kadhi has been a staple in Indian households for generations. It is believed to have originated in the region of Punjab, where it was traditionally served with steamed rice or roti.
The Perfect Blend of Flavors
What sets Kadhi apart is its rich and creamy texture, which is achieved by whisking yogurt with chickpea flour (besan) and water. This mixture is then simmered with spices such as turmeric, cumin, fenugreek, and mustard seeds, giving Kadhi its distinct flavor profile.
Ingredients
● Dahi
● Masoor dal
● Turmeric powder
● Salt
● Red chili powder
● Water
● Oil
● Cumin seed
● Red chilli
● Rice
● Garlic
● Onion
Preparation of kadhi with pakora recipe
Varieties of kadhi punjabi recipe
Punjabi kadhi recipe & gujarati kadhi comes in various regional variations across India, each with its own unique twist. In Gujarat, Kadhi is sweetened with jaggery and is often served with khichdi. In Rajasthan, Kadhi is made with gram flour dumplings called “pakoras,” adding a crunchy texture to the dish.
Health Benefits of Kadhi
Aside from its delicious taste, Kadhi also offers several health benefits. Yogurt is rich in probiotics, which are beneficial for gut health. The chickpea flour used in Kadhi is a good source of protein and fiber, making it a nutritious and filling meal.
How to Enjoy Kadhi
Kadhi is best enjoyed hot, served over steamed rice or with roti. It can be garnished with fresh cilantro and a squeeze of lemon juice for an added burst of flavor. Pair it with some pickles or papad for a complete Indian dining experience.
