While the kadhi is cooking, make the pakora. 11- To a large bowl, add 1 cup besan (110 grams), along with 1 cup sliced onion, 1 chopped green chili, 1/4 cup chopped cilantro, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt. 12- Add 2 tablespoons yogurt and mix.
Once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately. Pour tadka over kadhi, garnish with more cilantro and serve punjabi kadhi pakora with rice! The kadhi thickens as it cools down. So while re-heating you may need to add little water. Add the pakoras to the kadhi 10 to 15 minutes before serving it.
making curd mixture for kadhi recipe in a bowl take 1.5 cups sour curd or about 375 grams of curd. whisk it well till smooth add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd. stir and mix everything again. add 3 cups water and stir again.
The Punjabi Kadhi is different from the other regional variations of kadhi. It is thicker and creamier than other variations which have a slightly thinner consistency. The herbs and spices used in the recipe are also different. The onion pakora offers a lot of texture and balances the creaminess of the yogurt sauce.