How to Make Delicious Punjabi kadhi chawal

Punjabi kadhi chawal. Kadhi chawal is sour dahi kadhi prepared with curd, besan, masalas and given a tadka of dried red chilly and served with besan pakodas. Goes very well salad, roti and any sabzi. Punjabi Kadhi Chawal is a tangy yogurt and chickpea-flour based curry served with steamed basmati rice.

Ingredients of Punjabi kadhi chawal

1. You need of For Pakora.
2. Prepare 4-5 tsp of besan/gram flour.
3. You need 1/4 tsp of Coriander powder.
4. Prepare 1/4 tsp of ajwain/carom seeds.
5. It's To taste of chilli powder and salt.
6. You need 1/4 tsp of turmeric powder.
7. It's 1 of medium Size onions.
8. You need 1/4 tsp of garam Masala.
9. You need As needed of Water.
10. It's of For kadhi.
11. You need 500 ml of Buttermilk or sour curd.
12. You need of Dry spices.
13. It's 1/4 tsp of Coriander seeds.
14. It's 1/4 tsp of Yellow methi seeds.
15. It's 2 of Dry chillies.
16. It's of Spice.
17. It's to taste of Salt.
18. You need 1/2 tsp of Red chilli powder.
19. Prepare 1/2 tsp of Turmeric powder.
20. It's of For tampering.
21. Prepare 1/4 tsp of Cumin seeds.
22. You need 1/4 tsp of Kashmiri red chilli powder.
23. Prepare 2 of Red chillies.
24. Prepare 1 1/2 tsp of Ghee.
25. It's of For rice.
26. Prepare 1 cup of rice.
27. It's 2 cup of water.
28. It's 1/4 tsp of cumin seeds.
29. Prepare 2 tsp of ghee.

Traditionally, Punjabi kadhi is served with steamed rice only. Hence, the name - Kadhi - Chawal. You can serve Punjabi Kadhi Pakora with: Phulka or Chapati. What are some simple Sunday afternoon Indian recipes?

Punjabi kadhi chawal step by step

1. Leave the curd or buttermilk by adding 1 tsp salt 6-7 hours. If using curd add some water to make it more liquid.
2. Take 1.5 bowl of rice wash properly and soak In water for 2 - 3 hours. If you don't have time add in little hot water for 1 hour..
3. On. A bowl take 3-5 tsp gram floor. Add salt, turmuric powder, Carmon seeds, chilli powder, coriander powder, garam Masala. Mix all ingredients add water to make batter. Make sure batter neither loose nor tight. Mix for 2 minutes. Leave it for 5 - 8 minutes.
4. Take a large bowl add sour curd or buttermilk add 1/4 gram floor of total curd. Add water if it is not liquid this should be running. Mix properly to avoid lumps..
5. In a pan take oil to fry pkoras. Use hand or spoon to drop batter in oil. Don't overcrowded the pan..
6. After frying take excess oil remain 2- 4 tsp of oil. Add coriander and methi seeds. When they start crackle add curry leaves, add 1 red chilli and saute them. Add onion and 1/2 tsp ginger garlic paste and mix together..
7. Add turmuric powder and mixed buttermilk or curd. Move it continuously untill first boil to avoid lumps. Also add red chilli powder and salt as per taste. When kadhi start boiling low the flame for 10 - 15 minutes. After 5 min add fried pkoras..
8. In a pan add ghee, cumin seeds, red chilli and kashmiri red chilli powder. Mix all together put this tampering into boiled kadhi. Mix the kadhi properly..
9. Take a pan add 2 tsp ghee 1/4 tsp cumin seeds after 2 minutes add soak rice and a pinch of salt mix together and cover the pan for 10 - 15 minutes. When all water goes up add 1 tsp ghee and cover the pan.. Open it after 10 min.
10. Serve this panjabi dish in lunch dinner even next day it tastes awesome. Try it with hot phulka or Parantha..

Sunday lunch is an important affair in every Indian household. Kadhi requires long-simmering duration for best texture and taste but the active cooking time is very low. You can pronounce Kadhi as in Urdu or [Kud-dhee] in Gujrati. Kadhi pairs best with chawal and is called Kadhi Chawal. Gujrati communities pair kadhi with Khichdi.