Kadhi is a Punjabi dish which is cooked on a low flame. It is cooked comfortably for 2 to 3 hours on a low flame. The more time it takes to cook, the more its test increases.
Due to the presence of vitamins and minerals in Kadhi, it is beneficial for the growth of the body, due to the presence of good bacteria in gram flour, digestion is fine, it contains magnesium, which is good for the health of the heart, in gram flour more than flour. Contains protein and good fat. Kadhi is rich in protein and iron.
Kadhi is also beneficial for pregnant women, due to the presence of vitamin B6, foliate and iron in it, it helps in the growth of the child. Kadhi is also beneficial for diabetes patients.
It is preferred to be eaten with rice, as well as with roti, naan, chapati, its test does not decrease. This Kadhi Recipe is also called Kadhi Pakoda.
Let’s see the recipe for making Kadhi-
Mix gram flour and curd well in a big bowl and make it uniform so that there are no lumps in it, then add water as much as one liter, because of gram flour, more water is added.
Add salt, turmeric, ginger garlic paste, red chili powder, fennel, cloves, fennel seeds and mix them all with water. Put one tablespoon oil in a big bowl and add onion, cumin seeds and brown them.
When the onion turns brown, add the spices and fry on a low flame for 2 to 3 minutes, when the spices are fried, add curd and gram flour paste and keep stirring, now while stirring, add one liter of water and let the gas come to a boil, keeping the flame low, the gram flour becomes thick. If required, add more water because the curry has to be cooked for 2 to 3 hours.
Keep stirring the curry in little by little, so that the curry does not stick to the bottom, when the curry becomes thick, a little oil starts appearing, then turn off the gas, the longer the curry is cooked, the better the test will be.
How to make Kadhi Pakoda-
One onion finely chopped, 2 to 3 green chilies (thick ones) finely chopped, red chili powder, salt, baking soda, mix them all in gram flour and make a paste.
Heat oil in a pan or pan and add gram flour little by little and make pakodas, the pakodas which have holes when put in oil, they become soft, they do not have kernels inside, when the pakoras change color, turn them over so that they are cooked on the other side. Do not keep the pakodas in oil for a long time, otherwise they will not become soft.
After leaving the oil, put the pakoras in the curry and mix well, after removing the curry from the gas, add the pakoras to the curry.
Fry whole red chilies in the remaining oil of the pan or pan in which you made the pakoras. When the color of the chilies changes, add cumin seeds and put the tempering in the oil.
Kadhi Ingredients-
- Gram flour 200 grams
- Curd 200 grams
- a shallot cumin half teaspoon
- red chili powder one teaspoon
- salt as per taste
- Ginger garlic paste 2 tsp
- Turmeric 2 tsp
- long 6 to 7 Saunf
- half tsp Fenugreek
- seeds half teaspoon
- Kalonji half tsp
- Oil
For Fry-
- oil 2 tbsp
- Whole red chilies 5 to 6
- cumin half teaspoon for fritters Gram flour
For Pakoda-
- 200 grams
- salt as per taste
- Red chili powder half teaspoon
- Chopped green chilies (2 to 3 thick)
- Onion 1 small (finely chopped)
Conclusion-
Recipe made of curd and gram flour, which we know as Kadhi, it is cooked for a long time on a low flame, it becomes complete by adding pakoras and benefits for health are also dim.
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