5 Easy Steps to Make Punjabi Kadi at Home

The rich tapestry of Punjabi cuisine comes alive with its beloved comfort food, Kadi. This flavorful dish, made with tangy yogurt and chickpea flour (besan), is a culinary delight that connects hearts across generations. Whether it's a festive occasion or a simple family dinner, Kadi brings warmth and satisfaction. This blog post will guide you through five easy steps to make authentic Punjabi Kadi at home, ensuring you capture the essence of this traditional dish with ease.

Step 1: Prepare the Ingredients

To make Kadi, gather the following ingredients:

• 1 cup yogurt
• 3 tablespoons chickpea flour (besan)
• 2 cups water
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon salt, or to taste

🔍 Note: The quality of yogurt can significantly affect the taste of your Kadi. Use thick, fresh yogurt for the best results.

Step 2: Make the Kadi Batter

The foundation of Punjabi Kadi lies in its smooth and well-mixed batter:

1. In a large bowl, whisk the yogurt until it’s smooth.
2. Gradually add the chickpea flour while continuously whisking to avoid lumps.
3. Once combined, slowly pour in the water, whisking to create a pourable batter.
4. Add turmeric, red chili powder, and salt. Mix well.

🔍 Note: If the batter seems too thick, add a little more water to achieve the right consistency.

Step 3: Cook the Kadi

Now, let’s bring the Kadi to life by cooking it:

1. Heat 2 tablespoons of oil in a large pot over medium heat.
2. Once hot, add the Kadi batter to the pot, stirring continuously to prevent the yogurt from separating or forming clumps.
3. After about 5 minutes, bring the mixture to a gentle simmer, cover, and let it cook for 30 to 40 minutes, stirring occasionally. The Kadi will thicken as it cooks.

🔍 Note: The simmering process allows the flavors to meld together, giving Kadi its unique, tangy flavor.

Step 4: Prepare the Tadka (Tempering)

The Tadka adds a burst of flavor to the Kadi:

• 1 tablespoon ghee (or oil)
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 4-5 cloves
• A pinch of asafoetida (hing)
• 1 teaspoon fenugreek seeds (methi dana)

Here’s how to prepare the Tadka:

1. In a small pan, heat the ghee.
2. Add cumin seeds; once they sizzle, add the remaining ingredients. Let them crackle and release their aromas.
3. Pour this sizzling Tadka over the Kadi and stir well.

🔍 Note: Be careful while adding the Tadka to prevent any splattering or burning.

Step 5: Serve and Enjoy

The final step is to serve your homemade Punjabi Kadi:

1. Serve the Kadi hot, ideally with steamed rice or roti.
2. Consider adding a side of crispy Punjabi pakoras (fritters) to enhance the meal.

🔍 Note: Traditionally, Kadi is served with rice, but it pairs wonderfully with various breads too.

In this journey through Punjabi culinary arts, we've explored making Kadi, a dish rich in flavor and tradition. This dish not only brings comfort but also showcases the versatility of ingredients like yogurt and chickpea flour. Kadi is more than just food; it's a testament to the culinary heritage of Punjab, a story of taste that continues to evolve and delight. Whether you are a novice or an experienced cook, the simple process and rich taste of Kadi are accessible to all. The love poured into each step ensures that every bite is an experience worth savoring.

Can I make Kadi without yogurt?

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Yes, if you’re looking for a vegan version or if you’re avoiding dairy, you can use sour cream or coconut yogurt. However, the taste and texture will slightly vary from traditional Kadi.

What’s the best way to achieve that tanginess in Kadi?

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Using sour or slightly fermented yogurt will give your Kadi the traditional tanginess. If using fresh yogurt, you can mix in a little bit of lemon juice or allow it to ferment slightly before cooking.

Can I add more vegetables to the Kadi?

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Absolutely! While traditional Kadi might not include vegetables, you can add vegetables like potatoes, cauliflower, or even drumsticks to make a variation called “Veg Kadi.” Just ensure to adjust the consistency accordingly.

How long can I store leftover Kadi?

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Leftover Kadi can be refrigerated and should be consumed within 2-3 days. Reheat gently, adding a splash of water if it has thickened too much.

What are some good side dishes to serve with Kadi?

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Apart from rice, you can serve Kadi with:

• Plain roti or paratha
• Cucumber raita
• A simple salad with onions and chilies
• Pakoras for that authentic touch