Kadhi chwal Recipe

Recipe By Rajni

#Rmd #Slurrp #Myfavouritereciepe #Tagno92

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Ingredients for Kadhi chwal Recipe

  • 0.38 cup 1 1/2 cup
  • 1/2 gram tblsp Besan (gramflour)
  • 0.13 cup water
  • 0.13 tsp Turmeric powder (Haldi)
  • 0.06 tsp Fenugreek seed
  • 1/4 tsp Ginger paste
  • 1/4 tsp Garlic paste
  • 1/4 g 1 – 2 Green Chillies ( slit leng
  • to taste Salt
  • 0.17 cup Gram flour
  • 1/4 tsp Chili powder
  • 0.13 tsp Baking soda
  • 1/4 As Required onion (finely chopped)
  • 1/4 tsp Green chili paste
  • 1/2 tbsp coriander leaves (finely chopped)
  • to taste Salt
  • As Required Oil for deep frying
  • As Required For the tadka
  • 1/2 g tblsp Ghee (Clarified Butter)
  • 0.13 tsp Hing (asafoetida)
  • 0.13 tsp Hing (asafoetida)
  • 0.13 tsp Jeera (Cumin Seedds)
  • 1/4 As Required dried whole red chilly
  • As Required kashmiri red chilly
  • 1/4 cup Ingredients for rice
  • 3/4 cups Rice
  • 1/4 tsp 3-4 cups

Directions: Kadhi Chwal Recipe

  • STEP 1.Kadhi Chawal Recipe
  • 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
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Recipe By Rajni