Punjabi Kadhi

I love punjabi kadhi. It is a melange of flavors that just works. If you have older curd or some that have gone sour that needs using up, this is the best way to do that. Now normally kadhi is paired with pakoras, but I like to keep mine low key. So I make mine with onions instead. Making pakoras is a lot of work and this recipe works just fine. Easy and delicious.

My son doesn’t like spicy food, so almost all my cooking is tending towards bland. But, I make my kadhi with a little more spice than usual. You can adjust the spices according to your taste. img_7270


Curd (sour is better) – 2.5 cups

Whole red chillies – 2 nos (substitute with green chillies if preferred)

Onion – 1 big (chopped julienne)

Ginger – 1 inch

Curry leaves – 2 sprigs

Besan – 1/3 cup (green gram flour)



Red chilli powder – 1 tsp


Mustard seeds – 1 tsp

Asoefetida (hing) – a pinch

Cumin seeds – 2 tsps

Fenugreek seeds – 1/2tsp

Kasoori methi – 1 tsp

Coriander leaves – a small bunch


Heat oil in a pot, add the chillies (red or green), chopped ginger and the onions. Add the turmeric powder and fry till golden. Mix besan with a little bit of thinned curd until no lumps. Reduce the heat and add the rest of curd to the onion mixture. The curd will seem separated, but that’s OK. It will come together after you add the besan mixture. Add the besan mixture to the curd and continue stirring for about 8 – 10mins in low heat.  Add salt.

In another small wok, add a little bit of oil and add the cumin seeds, fenugreek seeds and asoefetida. Once the cumin seeds are sputtered, add the curry leaves, and red chilli powder. Add this to the curd mixture. Finally crush Kasoori methi between your palms and add to the curd mixture. Top with chopped coriander leaves and serve hot with rice and ghee. Yummy!


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