Besan kadhi - Serves 4 If at any point of time, you see tiny particles separating out, use an egg beater to mix the kadhi. You can add more water to the kadhi while it is cooking. Kadhi is a traditional Indian dish.

Bahan Membuat Besan kadhi - Serves 4

  1. You need of Dahi (curd).
  2. It's of besan.
  3. It's of water to make mixture.
  4. Prepare of water to add later.
  5. Prepare of Hing(asafetida).
  6. You need of ajwain.
  7. It's of ginger paste.
  8. You need of garlic paste.
  9. It's of dry red chillies.
  10. It's of red chilli powder.
  11. It's of haldi powder.
  12. You need of Salt.
  13. You need of amchoor.
  14. You need of lime.
  15. It's of methi dana.
  16. You need of large onion.

Langkah Memasak Besan kadhi - Serves 4

  1. Make a mixture of curd, besan, salt, red chili powder, haldi, ginger garlic paste, amchoor, lime and water. Taste it to check if it is appropriate sour for you or you can add more lime. Keep it aside.
  2. On the stove add oil (2 tbsp) and add ajwain and methi dana. Add dry chilli..
  3. Once done add thin sliced onions and cook until translucent.
  4. Now stir the mixture one more time and add it cooking pan..
  5. Keep stirring continuously so that besan is evenly cooked. Add remaining water to get desired consistency..
  6. Once boiled, keep stirring on medium flame for 5-6 mins and you can taste to check there is no taste of raw besan.
  7. Add ghee and serve.

Clean the rice thoroughly and wash. Soak in water for half an hour. Punjabi kadhi is a yogurt gramflour curry seasoned with spices, mixed with fried vegetable pakoras and served with rice. This is a tantalizingly sour dahi kadhi prepared with besan, curd and delicious besan pakora. Compared with other kadhi recipes, kadhi prepared with this recipe has simply irresistible texture that lives up to its expectation of truly punjabi taste because of mildly spiced, deep fried pakora submerged in thick gravy.

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