Authentic Punjabi Kadhi Recipe: A Creamy, Tangy Yogurt-Based Delight

Ingredients

  • 1 cup Besan (gram flour)
  • 2 cups Sour Curd (yogurt)
  • 2 Green chillies, chopped
  • 1 inch Ginger, chopped
  • 2 Red chillies, dried
  • 2 tsp Coriander seeds
  • 1 tsp Fenugreek seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 2 tsp Salt, or to taste
  • 2 tbsp Oil
  • 10-12 Curry Leaves
  • 1/4 tsp Asafoetida (hing)
  • 1/2 tsp Mustard Seeds
  • 2 tbsp Fresh coriander, chopped

Steps and instructions

  1. In a large bowl, whisk together the besan and sour curd until smooth. Add in 4 cups of water and whisk again to combine.
  2. Add the chopped green chillies, chopped ginger, turmeric powder, red chilli powder, and salt to the besan mixture. Stir well to combine.
  3. In a large saucepan, heat the oil over medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, dried red chillies, curry leaves, and asafoetida. Sauté until the seeds start to splutter.
  4. Pour the besan mixture into the saucepan with the spices. Stir continuously until it comes to a boil.
  5. Once boiling, reduce the heat to low and let the kadhi simmer for about 30 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
  6. After 30 minutes, check the consistency of the kadhi. If it's too thick, add a little water and stir well. If it's too thin, continue to simmer until it reaches your desired consistency.
  7. Once the kadhi is done, garnish with fresh chopped coriander and serve hot with rice or roti.

Tools for making

Recipe variations

  • Use wheat flour or rice flour instead of besan (gram flour) for a different flavor and texture.
  • Add vegetables like okra (bhindi) or pakoras (fritters) to the kadhi for added texture and taste.
  • For a meat-free option, skip the besan pakoras and instead add vegetables like potatoes, cauliflower, or paneer (Indian cottage cheese) to the kadhi.
  • Try using different spices like garam masala, fennel seeds, or cardamom to customize the flavor of the kadhi.
  • Add a spoonful of sugar or jaggery for a slightly sweet variation of the kadhi.
  • For a healthier version, use low-fat yogurt or buttermilk instead of sour curd.
  • Add a handful of chopped spinach or fenugreek leaves for a nutritious twist.
  • Experiment with different tempering ingredients like curry powder, nigella seeds, or sesame seeds to enhance the flavor profile.
  • Add a squeeze of lemon juice or tamarind pulp for a tangy twist.

Recipe overview

Punjabi Kadhi is a comforting and delicious dish made from sour curd (yogurt), besan (gram flour), and a medley of spices. This tangy and flavorful dish hails from the Indian state of Punjab, known for its rich, hearty cuisine. The unique process of making Punjabi Kadhi involves creating a flavorful batter with curd and gram flour, which is then simmered with an aromatic mix of spices until it reaches a creamy, soup-like consistency. The end result is a comforting dish that can be served over rice or with roti for a satisfying meal. With this recipe, you'll learn how to make authentic Punjabi Kadhi right in your own kitchen. Enjoy the rich, tangy flavors and the soothing warmth of this classic Indian comfort food.

Common questions

  1. Can I use regular flour instead of besan? No, besan (gram flour) is an essential ingredient in Punjabi kadhi and provides a unique flavor and texture to the dish.
  2. Can I use fresh curd instead of sour curd? While sour curd is traditionally used in Punjabi kadhi, you can use fresh curd if you don't have sour curd available. However, the tanginess of the kadhi may be slightly different.
  3. Can I add vegetables to the kadhi? Yes, you can add vegetables like pakoras (gram flour fritters), onions, or mixed vegetables to enhance the flavor and texture of the kadhi.
  4. Can I make kadhi without adding red chilli powder? Yes, you can omit the red chilli powder if you prefer a milder flavor. Adjust the other spices according to your taste.
  5. Can I make kadhi in advance? Yes, you can make kadhi in advance and store it in the refrigerator for 2-3 days. Reheat it before serving.
  6. What can I serve kadhi with? Punjabi kadhi is traditionally served with steamed rice or roti (Indian bread). It also pairs well with jeera rice or pulao.

Serving dishes and utensils

  • Large Bowl - A large bowl is needed for whisking together the besan and sour curd, and for combining the ingredients.
  • Whisk - A whisk is required for mixing the besan and sour curd until smooth, and for incorporating the other ingredients.
  • Saucepan - A large saucepan is necessary for heating the oil and cooking the kadhi.
  • Stirring Spoon - A stirring spoon is essential for continuously stirring the kadhi while it simmers.
  • Garnishing Knife - A garnishing knife is handy for chopping the fresh coriander for garnishing the kadhi.
  • Serve Bowls - Serve bowls are needed for serving the prepared Punjabi Kadhi.

Origin stories

Punjabi Kadhi is a North Indian dish that has its roots in the Punjab region. This yogurt-based dish is distinguished by its tangy and spicy flavors and is traditionally served with rice or roti. One interesting anecdote about Punjabi Kadhi is that it is said to have been a staple in Punjabi households during the harsh winters, providing necessary warmth and nourishment. The use of besan or gram flour, a high-protein ingredient, ensured that even vegetarian households got their intake of protein during the cold months when fresh produce was scarce. Today, it's a beloved comfort food that transcends seasons, enjoyed for its unique combination of flavors and textures.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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