Kadhi chawal | Episode 19
Hello guys, today we are going to make kadhi Chawal. A Indian traditional dish that is made from last 200 years in indain homes. Onion and tomatoes are also used in curry but we are not going to add it.
Possibly one of the most well known curry recipes from North India, made with sour yoghurt, chickpea flour, and spices. Although it can also be served with roti and chapati, it is usually served as an accompaniment to one of the many rice preparations. It is distinguished from other Indian dal dishes by the addition of deep-fried pakoras to the curry.
From Curries, we usually conjure up images of some strange paneer or vegetable-based dishes. The curries made with lentils are another well-known aspect of Punjabi cuisine. It does, however, also contain different kinds of curries prepared with odd components. One such inventive recipe is kadhi pakoda, which cooks a creamy yoghurt and besan mixture to a consistency akin to dal. It is topped with deep-fried vegetable dumplings, akin to recipes for vegetable-based sambar from South India, right before serving. Yogurt's sour taste is complemented by the creamy consistency that besan contributes to. In order to get the required level of heat, it is also packed with spices like gram masala.
About the recipe
Serving- 4
Time taken - 30 minutes
Food energy (per serving) -132.9 kcal (556 kJ)
Expert tips.
1. The curd should be stried before used.
2. Add curd at low flame
3. The pakora should be cooked properly.
Ingredient
1. Besan
2. Species
3. Curd
4. Oil, water
5. Garlic
Preparation
Step1
Take besan, add water, salt, cumin and chill powder in it. Make a thick batter.
Step 2
Heat the oil, when the oil becomes hot add the batter in oil one by one making the balls called pakora.
Step 3
In the same oil, add red chills, cumin, garlic and let it cook. Add curd in it at low flame and the besan mix too and let it boil.
Step 4
At pakora in the boiling curry. Cook for 5 minutes.
Your dish is ready to serve.
Awesome!
ReplyDelete