STEP 2.Kadhi chawal is a universal favorite for all North Indians. This Indian yogurt curry with rice is prepared by putting fried fritters in yogurt based curry. The deep fried pakodas submerged in thick creamy yogurt curry makes the experience unparallel. It is a recipe loved by almost everyone but made differently in every household. The kadhi is creamy and finger licking delicious. It is accompanied with crunchy pakoras.
STEP 3.Kadhi Chawal
STEP 4.Kadhi chawal is sour dahi kadhi prepared with curd, besan, masalas and given a tadka of dried red chilly and served with besan pakodas. It is mildly spiced. Goes very well salad, roti and any sabzi.
STEP 5.Ingredients for Kadhi:
STEP 6.1 1/2 cup Sour Curd
STEP 7.2 tblsp Besan (gramflour)
STEP 8.1/2 cup Water
STEP 9.1/2 tsp Turmeric Powder (Haldi)
STEP 10.1/4 tsp Fenugreek Seed
STEP 11.1 tsp ginger paste
STEP 12.1 tsp garlic paste
STEP 13.1 – 2 Green Chillies ( slit lengthwise)
STEP 14.Salt to taste
STEP 15.Ingredients for pakodas
STEP 16.2/3 cup gram flour
STEP 17.1 tsp chili powder
STEP 18.1/2 tsp baking soda
STEP 19.1 onion (finely chopped)
STEP 20.1 tsp green chili paste
STEP 21.2 tbsp coriander leaves (finely chopped)
STEP 22.Salt to taste
STEP 23.Oil for deep frying
STEP 24.For the tadka :
STEP 25.2 tblsp Ghee (Clarified Butter)
STEP 26.1/2 tsp Hing (Asafoetida)
STEP 27.1/2 tsp Jeera (Cumin Seedds)
STEP 28.1/2 tsp Rai (Mustard Seeds
STEP 29.5-6 fresh Curry leaves (Optional)
STEP 30.2 dried whole Red Chilly
STEP 31.1 tsp Kashmiri Red Chilly
STEP 32.Ingredients for Rice:
STEP 33.1 cup rice
STEP 34.3-4 cups of water
STEP 35.1 tsp salt
STEP 36.How to make punjabi kadhi chawal:
STEP 37.Method for making pakoras
STEP 38.Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, onions, green chili paste and coriander leaves.
STEP 39.Add water little by little so that it can form a thick batter of dropping consistency.
STEP 40.Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.
STEP 41.Method for making kadhi
STEP 42.Take a big mixing bowl, whisk sour curd with gram flour (besan) and water. Make a smooth mixture without any lumps.
STEP 43.Add red chili powder, turmeric and salt.
STEP 44.Heat oil in a kadai, on low flame add fenugreek seeds and asafetida. As soon as fenugreek seeds become pink add green chili, ginger paste and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form.
STEP 45.Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened. We can adjust consistency of kadhi using water depending how we want.
STEP 46.Switch off the flame and add the fried pakodas to the kadhi.Rest the kadhi for the pakoras to absorb the kadhi.
STEP 47.Before serving the kadhi check the consistency. Sometimes the pakoras absorb lot of kadhi and the kadhi thickens. In that case boil 1/2 cup of water and add to the kadhi and let the kadhi simmer for 5 mins. Do not stir too much or the pakoras will break.
STEP 48.Before serving transfer the kadhi with pakoras to a dish.
STEP 49.For the final tempering :
STEP 50.Heat ghee in a small pan, on low flame add hing, mustard seeds. When the mustard seeds begin to crackle add jeera. When the jeera seeds also crackle add curry leaves and dried red chilly. Cook for 30 secs and then remove from heat. Now add kashmiri chili powder – you do it this way so as to not burn the powder and retain the color. Now pour the tadka over kadhi in the serving dish.
STEP 51.Method for making rice
STEP 52.Wash the rice properly and keep aside.
STEP 53.Take a pan, add water to it. Let it boil.
STEP 54.When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft.
STEP 55.Switch off the heat and drain the starch water by pouring the rice and water over colander.
STEP 56.Put rice in a bowl and keep it cover till serving time.
STEP 57.Serve hot with Punjabi kadhi.
Nutrition value
838
calories per serving
5 g Fat21 g Protein172 g Carbs9 g FiberOther
Current Totals
Fat
5g
Protein
21g
Carbs
172g
Fiber
9g
MacroNutrients
Carbs
172g
Protein
21g
Fiber
9g
Fats
Fat
5g
Vitamins & Minerals
Calcium
65mg
Iron
11mg
Vitamin A
279mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
117mcg
Vitamin B12
0mcg
Vitamin C
3mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
185mg
Manganese
2mg
Phosphorus
401mg
Selenium
3mcg
Zinc
4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment