My Recipe Book | Site Map
We bring in flavors that you savor . . .
Home / Recipe Central / Speciality Dishes / Punjabi Kadi
Appetizers (Veg)
Appetizers (Non-Veg)
Entrees (Veg)
Entrees (Non-Veg)
Speciality Dishes
Gujarati Daal
Pav Bhaji
Punjabi Kadi
Methi Thepla
Vegetable Lasagna
Hakka Noodle
Baigan Bhartha
Kutchi Dabeli
Vegetarian Biryani
Sweet Delights & Drinks
Punjabi Kadi - Speciality Dishes
Serves 4
Preparation time: 30 minutes
Cook Time: 25 minutes
Yogurt cooked with gram flour spices and curry leaves

For the Yogurt and gram flour sauce (Punjabi kadi)
  • 4 tbsp oil
  • 2 tbsp gram flour
  • 1 cup water
  • ¼ tsp cumin seeds (jeera)
  • 5–6 coriander seeds (dhania)
  • 1 tsp coriander powder (jeera powder)
  • ¼ tsp asafetida (hing)
  • 1½ cups plain yogurt (curd)
  • 1 tsp red chili powder
  • 1½ tsp salt
  • 1 tsp chili powder
  • ¼ tsp turmeric (haldi) powder

For the seasoning of yogurt and gram flour sauce

  • 1 medium-sized onion (finely chopped)
  • 1–2 bay leaves
  • 3–4 green chilies (finely chopped)
  • 1 tsp ginger-garlic paste                                    
  • ½ tsp garam masala (blend of Indian spices)2 medium-sized tomatoes (finely chopped)
For the onion pakodas (onion fritters)
  • 1 cup gram flour
  • ½ cup water
  • 1 medium potato peeled and diced
  • 2 medium- onion (thinly sliced)
  • 1 tsp salt
  • 1 tsp red chili powder
  • ½ tsp coriander powder

To prepare buttermilk for making Yogurt and gram flour sauce (kadi)
In a medium bowl, whisk1 ½ cups plain yogurt (curd) with 2 cups water to prepare buttermilk. Add in gram flour and whisk together, making sure there are no lumps left behind.

For   cooking yogurt and gram flour sauce
  • Heat 2 tbsp oil in a kadai (cooking wok). Add the cumin seeds; allow cumin seeds to crackle, add coriander seeds, asafetida, salt, chili powder, and turmeric. Add in buttermilk and gram flour mixture and stir, allow boiling for 20–30 minutes over low to medium heat, allowing gram flour to cook with the yogurt and continue cooking on low heat till the yogurt sauce appears smooth and little thickened. Close burner and keep prepared yogurt gram sauce covered.
  • seasoning of the yogurt gram flour sauce.
  • Heat 2 tbsp oil in a skillet. Add the onion, bay leaves, and green chilies. Let sizzle until the onions turn into a light golden color. Add the ginger-garlic paste, garam masala, and tomatoes. Stir until the oil separates. Add the sauted onions to the prepared yogurt gram sauce. Boil well.
  • To prepare Onion fritters (Onion pakoras)
  • Take gram flour in a medium bowl, add in the sliced onions, salt, red chili powder, coriander powder and diced potatoes. Stir in ¼ cup water and mix to prepare a medium thick batter.
  • Heat oil and drop a spoon ful of onion gram flour batter, carefully, as oil is hot, and deep fry, allowing the onion fritters to turn light golden on both sides, remove from oil and keep aside on to a paper towel, continue till all batter is used. Before serving pour the prepared yogurt sauce in a serving dish, mix in the fried onion fritters, garnish with chopped coriander. Serve hot with boiled rice.