Embarking on a culinary journey into the heart of Punjabi cuisine, one cannot miss out on a delightful dish called Kadi. Known for its rich flavors, creamy texture, and an inviting aroma, Kadi is a yogurt-based curry that is popular not only in Punjab but throughout Northern India. This Punjabi Kadi Recipe is not just about the delight to the taste buds but also a celebration of the diverse culinary heritage of India. Let's dive into how to make this traditional dish with ease and authenticity.
Ingredients
- 1 cup gram flour (besan)
- 1 cup yogurt (dahi)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 2 green chilies, slit
- 2 cloves
- 1-2 dry red chilies
- 1 cinnamon stick
- 4-5 curry leaves
- 1 inch piece of ginger, finely chopped
- 2-3 cloves garlic, finely chopped
- 1 medium onion, thinly sliced
- Water, as needed
- 2 tbsp oil or ghee
- Salt, to taste
- Fresh coriander leaves for garnish
Preparation
Make the Batter
In a large bowl, combine gram flour, yogurt, turmeric, chili, and coriander powder. Whisk thoroughly to form a smooth batter. Gradually add about 4 cups of water, mixing continuously to avoid lumps. The consistency should be like thin pancake batter.
🔸 Note: To ensure a lump-free batter, whisk the yogurt and flour together first before adding water.
Temper the Spices
Heat oil or ghee in a heavy-bottomed pot or kadai. Once hot, add mustard seeds and let them splutter. Follow this with cumin seeds, cloves, cinnamon, and dry red chilies. Allow the spices to release their fragrance, then add curry leaves, ginger, and garlic. Sauté until the garlic turns golden.
Cook the Onion
Add the sliced onions to the tempering, cooking until they turn translucent and start to caramelize slightly.
Prepare the Kadi
Pour the prepared batter into the pot. Stir continuously to avoid curdling. Let it come to a gentle boil. Reduce the heat to low, and let the kadi simmer for about 30-40 minutes, stirring occasionally to prevent sticking. The kadi should thicken and the raw smell of besan should disappear.
🔸 Note: Keep an eye on the kadi while it's simmering. If it thickens too much, add a little water to reach your desired consistency.
Final Touches
Season with salt to taste. Garnish with fresh coriander leaves before serving.
Serving Suggestions
- Pakodas: Traditionally, crispy onion pakodas are served on the side or soaked into the kadi for added texture.
- Rice: Serve it with plain steamed rice for a comforting meal.
- Roti: Accompany with rotis or parathas for a more filling lunch or dinner option.
Kadi with pakodas is a quintessential pairing in Punjabi households, offering a symphony of flavors where the creamy, tangy kadi complements the crunchiness of the pakodas.
| Ingredient | Quantity | Notes |
|---|---|---|
| Gram Flour (Besan) | 1 cup | Should be fresh and without lumps |
| Yogurt | 1 cup | Preferably thick, fresh, and not sour |
| Spices | As listed above | Adjust quantity for personal taste |
With this Punjabi Kadi Recipe, you're set to bring the magic of Punjabi cuisine to your dinner table. Whether you're a seasoned cook or trying your hand at Indian cooking for the first time, this recipe provides a balance of simplicity and authenticity.
In wrapping up this culinary exploration, we've covered the core components of making an authentic Punjabi Kadi. From the smooth batter preparation to the rich tempering of spices, each step contributes to a dish that not only satisfies but also evokes the warmth of Indian hospitality. Experiment with variations like adding garlic to the pakodas or serving it with different types of parathas to keep the dish intriguing yet true to its roots. By embracing the tradition of making kadi, you not only cook a meal but also partake in a rich cultural experience.
How long can you store Kadi?
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Kadi can be refrigerated for 2-3 days. Ensure it is cooled to room temperature before storing it in an airtight container. Reheat gently, adding a bit of water if necessary to restore the desired consistency.
Can I make Kadi vegan?
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Yes, you can make Kadi vegan by replacing yogurt with vegan yogurt or using a mixture of coconut milk and water. Adjust the consistency with extra water if needed.
What is the key to preventing curdling in Kadi?
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The key to preventing curdling in Kadi is to ensure the yogurt or batter is well combined with gram flour and is at room temperature before adding to the pot. Also, keep stirring continuously as it starts to simmer and maintain a low to medium heat.
