#recipeideas
It was my favorite Punjabi Kadi pakoda and rice for lunch today!! A perfect dish in summers!!..its tangy, made with curd and super tasty!!
Ingredients (will serve 6 people)
For kadhi
1.5 litre little sour buttermilk (from market or can make with curd at home which is preferably a bit sour)
3-4 table spoon besan
Add besan to this buttermilk and stir well so that a mix without lumps is formed
For tadka
2 tbsp mustard oil

1 tsp Hing

1 tbsp zeera

1 tsp black sarso Dana

1 tbsp methi seeds

1 tbsp moti saunf

1 tbsp coarsely crushed sookha dhaniya seeds

Salt to taste

2 tsp turmeric powder

Red chilli powder to taste

1 tsp garam masala (optional)

1 tsp aamchoor powder (optional for more tang)

1 medium onion thinly sliced
For pakodas
In Punjabi kadhi we add onion pakodas which we normally make at home. Just size is small. In this recipe we have used 3 medium sliced onions.
Method
1. In a heavy bottom pan or kadhai, add mustard oil and heat till it's smoky. Switch off gas, let it cool a bit.
2. Add Hing, zeera, methi dana, sarso dana, saunf, dhaniya seeds and stir a little. Switch on the gas again and add sliced onions and saute a bit. Then add turmeric powder, chilli powder and garam masala and saute again.
3. Now slowly add the buttermilk and besan mix and stir well. Add salt and let the kadhi cook on simmer while checking and stirring in between till oil starts coming on edges. It will take 20-25 minutes. You can also cover with lid and cook.
3. When kadhi is almost done, add onion pakodas and let the cook in kadhi for 5-10 minutes on simmer.
Tasty kadhi pakoda will be ready to serve hot with plain rice.
If you want to make the kadhi more sour and tangy or the curd or buttermilk you have used is not sour enough add aamchoor to the kadhi after adding pakodas and let it cook a bit. Also if you want to keep it light and simpler, you can add besan boondi we use for raita instead of pakodas.