Dahi Kadhi recipe

 Here's a classic Punjabi Kadhi recipe, known for its tangy yogurt base and besan (gram flour) dumplings called pakoras:

🌿 Punjabi Kadhi Pakora Recipe

🧂 Ingredients

For Kadhi:

2 cups curd (yogurt), slightly sour

3–4 tbsp besan (gram flour)

4 cups water

1 tsp turmeric powder

1 tsp red chili powder

Salt to taste

For Pakoras:

1 cup besan

1 small onion, finely chopped

1 green chili, chopped (optional)

A pinch of baking soda

Salt to taste

Water as needed

Oil for deep frying

For Tempering:

2 tbsp oil or ghee

1 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds (methi dana)

2 dry red chilies

A pinch of asafoetida (hing)

1 sprig curry leaves (optional)

1/2 tsp red chili powder (for garnish)

🍲 Instructions

1. Prepare the Kadhi Base

1. In a large bowl, whisk the curd and besan until smooth.

2. Add water gradually to form a lump-free mixture.

3. Mix in turmeric, red chili powder, and salt.

4. Pour into a deep pot and simmer on low heat for 45–60 minutes, stirring occasionally until thickened.

2. Make the Pakoras

1. Mix besan, chopped onion, green chili, salt, and baking soda in a bowl.

2. Add water slowly to make a thick batter.

3. Heat oil and deep fry small spoonfuls of batter until golden brown.

4. Drain on paper towels.

3. Add Pakoras to Kadhi

Once kadhi is thick and cooked, add the fried pakoras and simmer for another 10 minutes so they absorb the flavors.

4. Tempering (Tadka)

1. Heat ghee or oil in a small pan.

2. Add mustard seeds, cumin seeds, fenugreek seeds, and dry red chilies.

3. Add hing and curry leaves.

4. Pour this hot tadka over the kadhi.

5. Optionally sprinkle red chili powder on top for color.

🍚 Serving Suggestion

Serve hot with steamed rice or jeera rice, and a si

de of achar or papad.