Punjabi Kadhi

Today I have yet another yogurt based gravy for you. I first ate Punjabi Kadhi at Delhi, when my mom in law made it. Although most North Indian dishes are best eaten with Roti or Naan, there are a few dishes which are eaten exclusively with rice. Rajma Chawal (Kidney beans and rice )is one such combo and the other one is Kadhi Chawal. Kadhi is usually made with sour curds/yogurt. Plain pakoras are fried and added to the yogurt gravy to make a mouth watering Kadhi. Let's look at the ingredients required

Ingredients
For the pakoras
Onions: 2
Coriander seeds: 1/2 tsp
Chilli powder: a pinch
Salt: a pinch
Gram Flour/Besan: 1 cup or as required
Water
Oil for deep frying

For the Kadhi and tempering
Gram Flour/Besan: 1 cup
Yogurt: 500 gms
Water: 5 cups
Onion: 1
Ginger: chopped 1.5 tsp
Asafoetida/Hing: 1 pinch
Methi seeds: 1/2 tsp
Red pepper/Chilli powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Salt: to taste
Kasoori Methi: for garnishing
Oil: 2 tbsp

Method

1)In a bowl, mix all the ingredients required to make the pakodas (onion, coriander seeds, chilli powder, salt). Add besan and water to make pakora consistency. Deep fry the pakoras in oil, drain excess oil and keep aside for cooling.
2)In a large vessel, mix the ingredients required for the Kadhi ( Besan, Beaten yogurt, Turmeric powder, Chilli powder and Salt). Now add 5 cups of water to the mixture and keep aside.
3)Heat oil in a thick bottomed pan. When the oil is hot, temper with methi seeds and asafoetida (hing). Now add the onions and ginger to the same oil and stir well for 2 minutes.
4)Add the mixed Kadhi, made in step 2 to the tempered mixture and let it boil.
5)Let the gravy simmer till the quantity of gravy is reduced to 3/4th of the original quantity.
6)Now add the pakodas and let the gravy come to another boil.
7)Garnish with Kasoori Methi and serve hot with white rice and pickle.