March 14, 2009

Kadhi Chawal (Kadhi with Rice)

Punjabis consume rice occasionally with rajma, chole or kadhi. Kadhi and chawal is a combination to die for and it is very easy to make. However it is not made so often at home due to the inavailability of sour curd. Pakodis (dumplings made out of gram flour) are generally added to kadhi which is why the dish is often referred to as kadhi pakodi also. Alternatively, if you want to avoid the deep fried pakodi, you can use potatoes in kadhi. Pakodis can be made in an umpteen ways. I have described here pakodis made out of onion. For the chawal, basmati (long grained) rice is the best bet.

Ingredients for kadhi
  • Curd (preferably sour) - 1 litre
  • Gram flour (besan) - 5 heaped tbsp
  • Onion - 1 large - chopped lengthwise
  • Green chillies - 2 chopped
  • Chilli powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Garam masala - 1 tsp
  • Coriander powder - 1 tsp
  • Mustard oil - 4 tbsp
  • Fenugreek (methi) seeds - 1 tsp
  • Curry leaves - 1 tbsp - chopped
  • Salt as required
  • Potatoes - 2 medium - chopped into thin square slices (optional ingredient if you are not using pakodis)
Method for kadhi
  • Mix curd, besan, salt, turmeric, chilli, coriander and garam masala powders and beat well so that no lumps are formed.
  • Add water (1 cup) to make the mixture thin.
  • In a cooker or heavy bottom kadhai, heat mustard oil, splutter the methi seeds and add chopped curry leaves.
  • Saute onion and green chillies in high heat with a little salt till the onion becomes translucent.
  • (Optional step) Add the potato slices and stir till it is moderately cooked.
  • Add the curd besan mixture.
  • Mix well and boil for an hour in low heat. If you are using cooker, use the lid with out the whistle.
  • Make sure that you stir the mixture occasionally.
Ingredients for pakodi
  • Besan - 1 cup
  • Onion - 1 medium - chopped fine
  • Ajwain - 1 tsp
  • Chilli powder - 1 tsp
  • Salt as required
  • Oil for deep frying
Method for pakodi
  • Mix besan, chilli powder, salt and ajwain, with water enough to make a thick paste.
  • Mix onion to the paste and make small balls out of it and deep fry them.
  • When the pakodis are done, add to kadhi and simmer for 5 minutes.
  • Kadhi gets thicker with time. So make it for lunch along side rice and try it with roti or parantha for dinner (yeah of course if you've any left for dinner ;) )

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