Saturday, July 31, 2010

Punjabi wadiwali Kadhi

This kadhi was suggested by the local vadi/badi seller in Amritsar. I had to try my hands as soon as I reached my kitchen.
Vadiwali Kadhi
Whisk together
1 cup yogurt
1 cup water
1 tbsp besan/chickpea flour
salt to taste
2 tsp oil/ghee
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
1/8 tsp kalonji/nigella seeds
1/4 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tsp ginger-garlic paste
2 tbsp finely chopped onion
1 Punjabi vadi, broken into pieces
1 tbsp chopped cilantro
1 tbsp chopped fenugreek leaves
1. Whisk yogurt mixture till there are no lumps.
2. Heat oil or ghee in a heavy bottomed saucepan.
3. Add the ingredients for tempering.
4. Fry the vadi and onion till they are soft.
5. Add yogurt mixture and desired amount of water.
6. Add salt. Bring to boil.
7. Simmer for a few minutes before switching it off.
8. Garnish with cilantro or fresh methi.
Note -
1. Since the Punjabi vadis are spicy, you do not need to add chilies in this kadhi. Sometimes, I make a basic tempering of mustard seeds, asafoetida and turmeric powder and put vadis.


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