kadhi chawal | kadhi rice recipe | kadhi pakoda | traditional life@traditionallifeofvillage

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A kadhi recipe which is a family heirloom recipe and tastes delicious. This scrumptious Kadhi Pakoda is my mother-in-law's treasured recipe for traditional Punjabi kadhi with onion pakodas. Here, crunchy onion pakodas are dipped in spicy, salty, tangy curd chutney. A recipe that she has been making for ages and we all love it.

About Kadhi Recipe
The Hindi word "kadhi" refers to a curd sauce that is slow cooked over a long period of time. The word "pakoda" means pakodas made from gram flour. In this recipe, pakoras are made with a flavourful, spicy batter made with onions, gram flour and spices.
There are many variations of kadhi in North and Western Indian cuisine. Even though the spices or herbs added may vary, curd chutney is mostly thickened with gram flour (called gram flour in Hindi).

Gram flour is made from peeled black gram and has a nutty taste. The curd used to make kadhi is sour curd. As a result, the taste of this dish is sour, spicy and creamy.

You will find that each state and region has its own way of making Dahi Besan Kadhi. So we have Maharashtrian Kadhi, Rajasthani Kadhi, Gujarati Kadhi, Sindhi Kadhi and so on.
Punjabi kadhi is different from other regional kadhis. It is thicker and creamier than other variations, which have a slightly thinner consistency.

The herbs and spices used in the recipes also vary. The onion pakoras provide lots of texture and balance out the creaminess of the curd chutney.

I often make Kadhi Pakoda, we love Kadhi, whether it is with or without pakoda. When we serve Punjabi Kadhi Pakoda with boiled rice or jeera rice, we call it Kadhi Rice

You can also eat kadhi with roti but we prefer to eat it with rice. Kadhi rice and rajma rice are the staple and much-loved food of Punjabi households.
One of the popular North Indian curry recipes made with chickpea flour, sour curd and spices. It is generally served as a side dish with rice dishes, but can also be served with roti and chapati. Unlike other Indian dal dishes, it is known for its combination of curry with deep-fried pakodas.
Also, some more additional tips, suggestions and variations to kadhi recipe. firstly, the pakodas used in this recipe are specific to this recipe and are not crunchy onion pakodas. You have to make it smooth and soft so that it can be easily cut and removed even after deep frying. secondly, the choice of curd or curd is important for this recipe. It should taste sour and do not use fresh curd for this recipe. Also, before adding it to the gram flour, blend it until smooth. finally, if you are planning to serve the kadhi later, you can add the pakodas 5 minutes before and let it boil. Also, you may need a higher amount of salt than any normal curry due to the combination of curd and gram flour.

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