Here is the most awaited blog on the making of Indian Kadi. This is an ultimate Lunch/ Dinner meal, very delicious and best to have with white Rice.
Here is the preparation:
The preparation is simple and can be divided into 3 simple steps.
Step 1: Preparation of Pakodas for Kadi
Step 2: Preparation of Kadi Paste
Step 3: Preparation of Kadi
Step1: I started with the preparation of Pakodas for Kadi first. For this I took chopped onions, Besan (Gram flour) - 1 cup, Chilli powder - 1 spoon, Iodized Salt -1 spoon and mixed it with water. I added water slowly so that it remains thick.
Then I added small small portions into a pan to deep fry it.
Once it starts turning brown, I took the Pakodas out and kept it on a paper tissue to make it dry.
Step 2 starts with the preparation of the Kadi Paste which includes Gram Flour, Turmeric Powder and Curd.
Mix all of the above things together and make a well mixed paste.
Here comes the Step 3. This starts with taking out the below ingridients. Kari leaves, Red Chili, Mustard Seeds, Fenugreek seeds etc.
I also chopped 2 Onions and little garlic to give flavor.
Then I started with heating oil (2-3 spoons) in a pan.
Once the oil is heated, add cumin seeds to fry along with fenugreek seeds.
Now I added other ingredients as mentioned above followed by chopped onions and garlic pieces.
Kadi Paste is already prepared in step 2, just add it to the Tadka which is prepared in Step 3
(above image)
Start boiling it for 10 min. Once it start becoming thick, add water and boil it for another 5 minutes.
Once you notice that the Kadi is ready, add the Pakodas prepared in Step 1 one by one.
Stir and boil it for another 5-7 minutes to make it completely ready.
Kadi is best to have with white Rice, I always prefer to have Rice to feel the real flavor.
Time to Enjoy Punjabi Kadi with White Rice. Believe me this was amazing.
The preparation is simple and can be divided into 3 simple steps.
Step 1: Preparation of Pakodas for Kadi
Step 2: Preparation of Kadi Paste
Step 3: Preparation of Kadi
Step1: I started with the preparation of Pakodas for Kadi first. For this I took chopped onions, Besan (Gram flour) - 1 cup, Chilli powder - 1 spoon, Iodized Salt -1 spoon and mixed it with water. I added water slowly so that it remains thick.
Then I added small small portions into a pan to deep fry it.
Once it starts turning brown, I took the Pakodas out and kept it on a paper tissue to make it dry.
Mix all of the above things together and make a well mixed paste.
Here comes the Step 3. This starts with taking out the below ingridients. Kari leaves, Red Chili, Mustard Seeds, Fenugreek seeds etc.
I also chopped 2 Onions and little garlic to give flavor.
Then I started with heating oil (2-3 spoons) in a pan.
Once the oil is heated, add cumin seeds to fry along with fenugreek seeds.
Now I added other ingredients as mentioned above followed by chopped onions and garlic pieces.
Kadi Paste is already prepared in step 2, just add it to the Tadka which is prepared in Step 3
(above image)
Start boiling it for 10 min. Once it start becoming thick, add water and boil it for another 5 minutes.
Once you notice that the Kadi is ready, add the Pakodas prepared in Step 1 one by one.
Stir and boil it for another 5-7 minutes to make it completely ready.
Kadi is best to have with white Rice, I always prefer to have Rice to feel the real flavor.
Time to Enjoy Punjabi Kadi with White Rice. Believe me this was amazing.
