Being a Sikh, Buttermilk Kadhi is one of our favourite dishes in Punjab, cherished and enjoyed by all in our family. In Kadhi, the fritters (pakora) can be made with gram flour mixed with spices, as my grandmother used to make or with onions. I prefer to make pakora with...
Being a Sikh, Buttermilk Kadhi is one of our favourite dishes in Punjab, cherished and enjoyed by all in our family. In Kadhi, the fritters (pakora) can be made with gram flour mixed with spices, as my grandmother used to make or with onions. I prefer to make pakora with chopped onions and potatoes for a crunchier texture and taste. While most people use yogurt for making kadhi, I use buttermilk, which gives it a unique taste and tanginess. There are many ways to make kadhi, but Punjabi Kadhi is globally famous and loved by all ages.
History and Origin
Kadhi is a traditional Indian dish with deep roots in northern India, particularly Punjab. Kadhi is a spiced yogurt/buttermilk-based curry thickened with gram flour (besan). Pakora refers to fritters made from gram flour and ingredients like onions, potatoes, or spices. Punjabi Kadhi combines these two elements, creating a flavorful and hearty dish.
What is Kadhi Made With?
It is made with a base of yogurt or buttermilk mixed with gram flour (besan) and various spices, including turmeric, cumin, and chilli powder. The nutritional value of kadhi includes protein from the gram flour, calcium from the buttermilk or yogurt, and various vitamins and minerals from the spices.
What is Buttermilk Kadhi?
Punjabi Kadhi with Buttermilk is a popular variation of kadhi, known for its tangy and spicy flavour. It includes pakoras (fritters) made from gram flour and onions and potatoes, which are added to the kadhi, making it a more substantial and flavorful dish. The use of buttermilk in Punjabi Kadhi adds a unique tanginess that sets it apart from other variations.
How is it Made?
To make Punjabi Kadhi with buttermilk, you need buttermilk, gram flour (besan), turmeric, red chilli powder, cumin seeds, mustard seeds, curry leaves, and salt. For making pakoras, you use gram flour, onions, potatoes, and spices. The process involves mixing buttermilk with gram flour and spices, simmering it to thicken, and then adding fried pakoras.
Difference Between Kadhi with Yogurt and Buttermilk
Kadhi can be made with either yogurt or buttermilk. Yogurt-based kadhi is thicker and creamier, while buttermilk-based kadhi is lighter with a more pronounced tanginess. Buttermilk adds a unique flavour and is also a great source of probiotics.
What is Buttermilk and Its Use?
Buttermilk is a tangy, slightly sour milk product that remains after churning butter from cultured cream. It is used in various recipes for its unique flavour and digestive benefits. In kadhi, buttermilk provides a distinctive tanginess and helps in digestion due to its probiotic nature.
Nutritional Value and Benefits
Kadhi is a nutritious dish rich in protein from gram flour and calcium from buttermilk or yogurt. The spices used in kadhi, like turmeric and cumin, have anti-inflammatory properties and aid in digestion. Buttermilk is a natural probiotic, that promotes gut health.
Why Eat Punjabi Kadhi
Kadhi is a comfort food for many, known for its tangy and spicy flavours. It is perfect when you want something light yet satisfying. The combination of buttermilk and spices makes it easy on the stomach and great for digestion. It's also a good source of protein and calcium, especially for vegetarians.
Serving Tips
Kadhi is best served hot with steamed rice or roti. To enhance its flavours, add a tempering of mustard seeds, cumin seeds, and dry red chillies. For a more indulgent meal, serve kadhi with pakoras made from gram flour and onions. Garnish with fresh coriander leaves for added flavour and presentation.
FAQs
Q: What if my kadhi goes very thick?
A: If your kadhi becomes too thick, add a little water or buttermilk and simmer it until it reaches the desired consistency.
Q: Is buttermilk kadhi healthy?
A: Yes, buttermilk kadhi is healthy as it is rich in protein, calcium, and probiotics, which are beneficial for digestion and overall health.
Q: What to eat with kadhi?
A: Kadhi is traditionally served with steamed rice or roti. It can also be paired with vegetable pulao or jeera rice for a more elaborate meal.
Q: What is the difference between curry and kadhi?
A: Curry is a general term for a variety of dishes with a sauce or gravy. Kadhi specifically refers to a yogurt or buttermilk-based curry thickened with gram flour and often includes fritters (pakoras).
Q: Can Kadhi be eaten without pakoras?
A: Yes, kadhi can be enjoyed without pakoras for a lighter meal. Simply serve it with rice or roti.
Q: How long can Kadhi be stored?
A: Kadhi can be stored in the refrigerator for up to 2-3 days. Reheat it before serving.
Q: Can I make Kadhi without buttermilk?
A: Yes, you can substitute buttermilk with yogurt mixed with water to get a similar tangy flavour.
Q: Is Kadhi gluten-free?
A: Yes, kadhi is gluten-free as it is made with gram flour, which is naturally gluten-free.
Q: Is Kadhi healthy?
A: Yes, kadhi is healthy as it is rich in protein, calcium, and probiotics, which are beneficial for digestion and overall health.
Q: Can I eat Kadhi daily?
A: Yes, you can eat kadhi daily as it is a light and nutritious dish. However, it is important to balance it with other food groups in your diet.
Q: Is gram flour (besan) healthy to eat?
A: Yes, gram flour is healthy. It is high in protein and fibre and low in glycemic index, making it good for blood sugar control. It also contains essential vitamins and minerals.
Q: What are the benefits of gram flour?
A: Gram flour provides protein, aids in digestion, helps in weight management, and has a low glycemic index, which is good for blood sugar levels.
Q: What is the difference between Rajasthani Kadhi and Punjabi Kadhi?
A: Rajasthani Kadhi is spicier and often does not include pakoras, while Punjabi Kadhi is tangier with a richer flavour and includes pakoras, making it more substantial.
Q: What is buttermilk called in Punjabi?
A: In Punjabi, buttermilk is called "chaach."
Easy to Make
Making kadhi is simple and requires basic kitchen ingredients. Mix buttermilk with gram flour and spices, simmer until thick, and add tempering. Fry pakoras and add them to the kadhi for a complete meal.
Digestive Benefits
Kadhi is known for its digestive benefits due to the probiotics in buttermilk and the anti-inflammatory spices like cumin and turmeric. This makes it a great dish for those who want to enjoy a flavorful meal without worrying about digestive issues.
Conclusion
In summary, Punjabi Kadhi Pakora is a cherished and nutritious dish that brings together the tangy flavours of buttermilk and the crunchiness of pakoras. It is easy to prepare, versatile in serving options, and offers numerous health benefits. Whether you enjoy it with rice or roti, this traditional dish is sure to satisfy your taste buds while providing essential nutrients.
Ingredients
For Kadhi
- 2LButtermilk (Sour)
- 1cupGram Flour (Besan)
- 1cupWater
- 1/2tspRed Chilli Powder
- 1tbspCoriander Powder (coarsely groud)
- 3/4tbspTurmeric
- 1tspGinger (finely chopped)
- 2Green Chillies (finely chopped)
- 1tspFenugreek Seeds (Methrae)
- 1tbspDried Fenugreek Leaves (Kasuri Methi)
- 3/4tbspSalt
- 1tbspOil
For Pakora (Fritters)
- 3/4cupGram Flour (Besan)
- 3Onions (finely sliced or chopped)
- 1Potato (finely chopped)
- 1/4tspTurmeric
- 1/4tspCoriander Seeds (coarsely ground)
- 1/2tspRed Chilli Powder
- 1/4tspSalt
- 1/4cupWater
- Mustard/Refined Cooking Oil (for frying)
For Tempering
- 2tbspCooking Oil
- 1/8tspAsafoetida (Hing)
- 1/2tspBlack Mustard Seeds/Cumin Seeds
- 3Dry Red Chillies
- 12Curry Leaves
- 1tbspKashmiri Red Chilli Powder
- 1/2tspGaram Masala
- 1tbspGreen Coriander (finely chopped)
How to make Buttermilk Kadhi
For Kadhi
Pour buttermilk in a deep and heavy-bottomed utensil. Add gram flour, red chilli powder, turmeric, salt, coriander powder, ginger, green chillies, fenugreek seeds and dried fenugreek leaves. Mix well with a hand mixer. There should be no lumps.
Add 1.5 cups of water and 1tbsp oil and mix well.
Place the utensil on high flame. Constantly stir the mixture till it starts boiling.
Reduce the flame to low-medium heat and allow the kadhi mixture to simmer for atleast 30-40 minutes. Keep stirring at regular intervals. After atleast 40 minutes, turn off the flame. The longer the kadhi is cooked, the better it tastes.
For Pakoras
Mix chopped onions, potato, salt, red chilli powder, coriander seeds and gram flour in a mixing bowl.
Add water gradually to bind the mixture and form a thick batter.
Heat oil in a heavy-bottomed deep pan or kadhai on medium heat. To check if the oil is ready for frying, put a small portion of the batter in it. It should immediately come to the surface.
Take small portions of the fritter mixture and shape it into lemon-sized balls.
Carefully place the balls into the oil and let them fry for a minute. Then turn them with a slotted spatula or a metal sieve and fry the balls until golden from all sides. When done, take them out and put them in the Kadhi.
For Tempering
Heat oil in a small pan on medium heat. Add asafoetida and mustard or cumin seeds. Let them splutter.
Then add the curry leaves and dry red chillies. Stir for a few seconds.
Turn off the flame and add Kashmiri Red Chilli Powder and mix well.
Add the tempering into the Kadhi. Add garam masala powder and check the seasoning and adjust to taste. Add more salt or red chilli powder if required. Stir and cook the kadhi for 5-10 minutes on medium flame.
Garnish with fresh coriander. Serve hot with tandoori roti, paratha, or rice.
Tips & Tricks
Kadhi should not be too liquidy or too thick.
The buttermilk used for Kadhi should be sour for better taste.
You can replace buttermilk with sour curd. If sour curd is not available, keep normal curd at room temperature for a few hours.
Kadhi has a signature tangy and sour taste. To make the Kadhi sourer, add some lemon juice once cooked.
For pakoras, you can omit the thinly sliced onions and potatoes and only make the fritters with gram-flour and spice mix.
Pakoras can be made beforehand (upto a day in advance).
For tempering, you can also use mustard oil or ghee.
FAQS
What if my kadhi goes very thick?
If your kadhi becomes too thick, add a little water or buttermilk and simmer it until it reaches the desired consistency.
Is buttermilk kadhi healthy?
Yes, buttermilk kadhi is healthy as it is rich in protein, calcium, and probiotics, which are beneficial for digestion and overall health.
What to eat with kadhi?
Kadhi is traditionally served with steamed rice or roti. It can also be paired with vegetable pulao or jeera rice for a more elaborate meal.
Can I make kadhi without buttermilk?
Yes, you can substitute buttermilk with yogurt mixed with water to get a similar tangy flavor.
How long can kadhi be stored?
Kadhi can be stored in the refrigerator for up to 2-3 days. Reheat it before serving.
Loading reviews...
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia