Saturday, September 6, 2008
Kadhi Chawal ! - A truly punjabi delicacy - Gram flour and Yogurt based curry cooked with fried onions and Fenugreek leaves.
It is a very famous and frequently cooked in North India. It is thicker and lot spicier than the Gujrati kadhi. It is a perfect sunday lunch meal. Pakoras or fried vegetable dumpling can be added to it.
I love this recipe to death!
2 Cups Plain Yogurt
6 Tablespoon Gram Flour or Besan or Chickpea Flour
1 Big Onion - Sliced
2 Green Chili - Slit length wise
4 Garlic Cloves - Minced
1-2 Inch Ginger Minced
10-12 Fenugreek Seeds
1 tbsp Mustard Seeds
1 Dried Red Chili
3-4 Curry Leaves
2 tbsp Dried Fenugreek Leaves or Kasoori Methi
1 tbsp Turmeric powder
1 tbsp Coriander Powder
1 tbsp Red Chili Powder
3 Cups Water for cooking
Fresh Coriander - 4-5 Sprig
Mix Gram flour, yogurt, salt and turmeric powder. Beat this mixture well, so that there are no lumps.
Part 1.Heat oil in a Sauce Pan/Big Pan. Fry ginger and garlic for 2-3 mins. Add this mixture to the pot and heat at medium heat for 15-20 mins. Add 3 cups of water. Mix well and let it boil.
Part 2. In a separate heated pan. Add oil, mustard seeds, fenugreek seeds. Let it splutter. Then add dried red chili, curry leaves, green chili and onions(in order). Fry onions till golden brown. Add coriander powder and red chili powder. Keep it aside.
Add this onion mixture to yogurt curry. Add water if needed and heat on a medium heat for 10 mins. Add dried fenugreek leaves.
Garnish with coriander leaves.
Serve the Kadhi hot with Jeera rice.
This one goes to the Event “Herb Mania- Fenugreek” hosted by Red Chillies.
This one goes to the Event “Think Spice..Think.. Fenugreek” hosted by Kittens in the Kitchen.