Kadhi, a combination of seasoned sour yogurt and gramflour, has probably as many variations as the states in India. It varies in thickness, color, seasoning, some put vegetables like the sindhis, while some just make a tomato kadhi. No matter what kind you make, kadhi in any form is a favorite.
This recipe was shared by my friend Madhu, She explained to me that the term kadhi comes from the word “Kadhna” which means to cook on a low flame for a long time. Plus, the addition of onions, ginger, garlic and Kasoori Methi, gave it such a boost of flavor.We always request her to make her famous kadhi for us, when she has us over for lunch or dinner.
Another neat little trick she taught me was to add Anardana powder/pomegranate seed powder to the pakoras, and to add pakoras midway. This not only makes the pakoras soft, but the sourness from the Anardana/pomegranate seeps into the kadhi making it tart! I was out of Anardana powder so I didn’t add any this time.
Another tip shared by my friend Poonam was to keep yogurt out overnight with salt to make it sour. It really works! This time I used Greek yogurt, which is sour to begin with and I mixed it with some salt and kept it overnight and didn’t miss the sourness of the Anardana/pomegranate seeds.
Enjoy!
Punjabi Pakore wali Kadhi in Crockpot-Recipe for 20(Using Greek Yogurt)
Ingredients
- 1 1/2 cups Besan
- 48 ounce/1.36 kg Greek yogurt mix with 2 tsp salt and keep overnight
- 4 tsp Haldi
- 1 cup water
- 2 sliced onions
- 3 green chilies
- 1 tbsp garlic minced
- 2 tbsp ginger minced, divided
- 5-6 Red Chilies dry
- 5-6 cloves/laung
- 5-6 Bay leaves/tej patta
- Pinch of Asafoetida/hing
- 1/2 tsp Methi dana/Fenugreek seeds
- 2-3 tbsp kasoori methi washed/Dry fenugreek leaves
- 1 tsp jeera/cumin
- 1 tsp Rai/mustard seeds
- 10-15 Curry leaves
- Mix 4 Tbsp Ghee and 4 tbsp oil
For tempering
- 1 tbsp ghee
- Lal mirchi powder/Red Chili powder
Instructions
-
Blend sour yogurt,besan and water into a smooth paste
-
In hot ghee and oil, add methi dana.
-
Add Mustard, Jeera, Cloves, bayleaves, hing and curry leaves.
-
Add sliced onions, Pink them
-
Add Green chilies, Garlic, 1 Tbsp Ginger, kasoori methi and continue to brown.
-
Add besan-yogurt paste and cook for some time, mixture will be thick.
-
Add to crockpot, add water accordingly and put on high, till it comes to a boil.If you dont have crockpot, continue to cook in the same pot
-
Put more water and reduced to medium and cook till oil separates and floats on top.
For tempering
-
Heat Ghee and add Red chili powder and pour over kadhi just before serving.
Notes
The cooking time in the crockpot can easily take 4-5 hours after the initial boil. If you dont have a crockpot, add water and continue to cook in same pot.Just keep stirring once in a while and adjusting water as needed and as per preference. Some like their kadhi watery, I like it a little thick.
I add pakoras midway, you may add towards the end if you like the pakoras a little firm.
Kadhi is done when the ghee/oil starts floating on top.
For a healthier version, you may skip the pakoras completely and just add chopped spinach.
Here is the step by step pictorial recipe-
Make Palak Aloo Pakoras
Pakoras ready for kadhi
For sour yogurt, put salt and keep out overnight, the yogurt gets the right amount of tartness for kadhi
Blend Beasn,Yogurt and water
Ingredients for tarka
In hot ghee/oil, add Fenugreek/methi seeds
Add Mustard seeds,Cumin, Cloves, Bayleaves,Asafoetida and curry leaves
Add Dry Red Chilies
Add sliced onions and cook till pink
Add Ginger,garlic and kasoori methi
Cook onions till golden
Add the yogurt-besan paste
Keep stirring
Keep stirring till it becomes thick and may look lumpy(At this point tranfer to the crockpot or continue to cook on stovetop)
Add water, let it get a boil on High and then turn down the temperature to medium
Cover and continue to cook for a few hours in crockpot(Keep stirring once in a while and adjusting the water, as it will continue to thicken)
Add Pakoras midway as i like my pakoras soft and completely soaked in kadhi!
Kadhi is done when Ghee/oil starts floating on top.
Pour tempering on top and enjoy over rice
Please like my Facebook page to continue to get healthy,easy and tasty recipes from me.
If You try my recipes, please share your feedback on my blog or my facebook page with a comment or picture. Would love to hear back from you.
Saritha Erukula
Hi Aanchal,
what do you mean by below sentence..are you atking 32 boxes of 16oz greek yogurt?
“32 plus 16 oz Greek Yogurt, mix with 2 tsp salt and keep overnight”
Aanchal Gupta
Hi Saritha, what i meant to say was, use 48 ounces of greek yogurt. In the US we get yogurt in 32 oz containers, I used one and a half containers which is 48 ounces total. Since the recipe is for a large crowd(20 people) we used 48 ounces of Greek Yogurt. Hope this clarifies and sorry for any confusion. Look forward to your feedback,please do share a picture of your kadhi.
Saritha Erukula
Thank you so much for clarification.. Love this dish..will try this very soon.
Aanchal Gupta
Welcome Saritha,
Kiran
Hi
Just want to clarify
Is besan 1.5 cup or 1.5 tbs
Because from all other sources I learned one kg yogurt : 1 tbs
I m trying to make karhi from Greek yogurt.
Your help would be really appreciated
My karhi always curdles I hv tried everything to avoid it
But still it curdles
Thanks
Waiting for reply
Aanchal Gupta
Hi Kiran, it’s 1.5 cups of besan for 48 oz of yogurt. Please follow this recipe, my kadhi has never curdled. Please share your feedback with pictures, if you can. Thank you
Sam
Hi. Please can you advise how much water you add altogether. I was getting a little confused.
Aanchal Gupta
Hi Sam,Once you have cooked the besan- yogurt mix for sometime and it becomes thick, start by using double the quantity of water as the yogurt. If you are using 32 oz yogurt, start with 64 oz water. Since I boil kadhi for a long time, I keep adding/adjusting water as needed.