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Punjabi Kadhi
Punjabi Kadhi
Punjabi Kadhi is spicy yogurt-based curry containing vegetable pakoras and is eaten with rice and rotis. One can never go wrong while making it as it is extremly simple to make. The main ingredients are yogurt, gram flour/besan, freshly grated ginger, mustard seeds, asafetida, dried red chilies, fenugreek seeds (methi), and salt. It is prepared by whisking the yogurt, water, flour, turmeric, chili, ginger, and salt, and then cooking the liquid over medium heat until it starts to boil, stirring the whole time so that the water and yogurt do not separate. All the other ingredients are lightly fried in the oil or ghee. This mixture is added to the kadhi, which is then heated to boiling once more.

Years ago, during my school days Dad and I visited Manikaran, the place famous for its hot water springs, a gurudwara, temple and a mosque, all of which lie in close proximity. Also called Parvati Valley, the bridge crosses the span of one mountain to another with a gushing river that lies in between. It’s boxed in at the bottom of a vast sheer-sided chasm. The hot sulphur springs rise in bubbles close to the shore of the river, with people bathing, drinking, collecting or trying to cook rice in the hot water.The Langar at Gurudwara Manikaran Sahib is a combination of dahi kadi , meethe chawal (sweet rice), palak (spinach) and rotis. You may find this combination an odd one, but it was very well cooked and I can still taste it whenever I think of it. The atmosphere was damp and smoky and but the bath in the springs after the arduous bus journey makes you hungry and you relish the langar. Though the kadhi prepared contained simple ingredients, it had the most amazing taste.

Try this dish and I bet you will keep making it over and over again…..

Recipe 
 


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