Punjabi kadhi

 

✨✨Punjabi kadhi✨✨

✨Ingredients,✨

1.5 cups  khatta dahi or chas

3 cups water or add as required

½ teaspoon red chilli powder

½ teaspoon turmeric powder

1 generous pinch of asafoetida (hing)

1 to 1.5 teaspoon salt or add as required

. 2 tbsp Organic fusion all purpose masala.(https://www.facebook.com/groups/168363303645045/permalink/924707201343981/) 

2-3  small to medium onion  chopped
1 tablespoon chopped ginger

2 green chillies, chopped

2 red chillies, broken

1 teaspoon cumin seeds

✨Method✨

In a bowl take 1.5 cups  curd  Whisk it well till smooth

Add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.

Stir and mix everything again.

Add 3 cups water and stir again.

Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Keep the curd mixture aside.

In kadai, heat oil.

Add the 1 tsp cumin seeds and a generous pinch of asafoetida. 

Add chopped onion. Stir and saute for 3 minutes on a low flame.

Then add chopped ginger, 2 green chillies, chopped. Stir and saute for a minute.

Now add organic fusion all purpose masala ,2 dry red chilies (halved or broken). Stir and saute for a minute on a low flame.

Then add the curd mixture.

Stir very well.

Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook the kadhi will be around 14 to 16 minutes.

After the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken. 

If the kadhi becomes too thick, then add some hot water.

Garnish with fresh coriander and serve with a spoon for pure ghee on it.

For the pakoras u can add as per ur choice or even put Bundi.