KADI (Punjabi)

KADI (Punjabi)
It is also a North Indian dish
Nammude pulisseriyude bandhuvayittu varum. (peru kelkkumbo malayalikk endu thonnum 😊)
By: Renju Ashok

Ingredients
Chick pea flour / Besan 1/2 cup
2 medium potatoes
1 medium onion
2 or 3 green chillies
1/4 tea spoon red chilly powder
Asafoetida a pinch
Ajwain/ aimodakam 2 to 3 pinch
Coriander powder( half as much of chilly powder)
Salt to taste
Method to make pakodies
cut the potatoes , green chillies and onion into small pieces. Mix the whole ingredients with little water as much as required. Heat some oil and make pakodies. Keep it aside.

Ingredients for Kadi
1/4 litre curd
1/4 spoon turmeric powder
Jeera 1 spoon
Mustard seeds 1 spoon
Fenugreek seeds 1 spoon
sugar 1 spoon
Red chilly powder 1/2 spoon
Asafoetida 2 pinch
Whole red chillies 2to 3
3 to 4 green chillies
Curry leaves
Coriander leaves

Method

Don't wash the bowl in which you mix all the ingredients. Put 2 spoon chickpea flour in it and put one cup water in it. Now blend the curd well. mix both the mixtures in a thick bottom based vessel and mix red chilly powder and salt in it and let it boil. When it starts boiling turn the stove into sim. Leave it for 5 mins in sim flame and add sugar. Now add the fried pakodies in it and let it boil to 3 to 5 mins. Now turn off the stove.
put a pan and add 2 to 3 spoon oil in it add mustard seeds, cumin seeds,2 to 3 whole red chillies , small pieces of green chillies turn off the stove add asafoetida powder curry leaves and put it in the kadi and mix well. put finely chopped coriander leaves over it.Now it is ready to serve. It matches with pachari chor.

Punjabi Kadi is
made with potato pakodies....UP,MP,Bihar....etc make it with simple pakodies means only chickpea no potatoes or onions.
Hope all of you like it. Thank you my friend Pooja Gupta from Himachal to teach me this recipe.