Punjabi Kadhi

[cuterimza]

Ingredients
Serves 4
For kadhi
1 cup Yogurt
1/4 cup Gram flour (besan)
1 tsp Turmeric powder
Salt to taste
2 tbsps Oil
1/2 tsp Fenugreek seeds (methi dana)
1/2 tsp Cumin seeds
6 Peppercorns
2 Red chillies whole (broken)
1 medium sized Onion (optional)
1/2 inch piece Ginger (chopped)
1 tsp Red chilli powder
For pakoras
3/4 cup Gram flour (besan)
1 medium sized Onion (chopped finely)
1/2 cup Fenugreek leaves (methi chopped)
1 inch piece Ginger (grated)
1 tsp Carom seeds (ajwain)
1 tsp Red chilli powder
1/4 tsp Baking powder
Salt to taste
Oil to deep fry

Method
Mix all the pakora ingredients, except oil, adding about half a cup of water. Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain onto an absorbent paper and keep aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat oil in a kadai. Add fenugreek seeds, cumin seeds, peppercorns and red chillies. Stir-fry for half a minute. Add sliced onions and chopped ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.