Sinamon Tales

by Monika

Kadhi Chawal

Kadhi Chawal is one of those dishes which define comfort and mom’s love to me! A delicious way to incorporate some curd in your diet!

Now that I have come back from home I have yet another mom’s special with me  and this time its kadhi chawal. I have already told you guys how much just how much I love the kadhi that mom makes and now here is the recipe. I bet you can’t make it as well as my mom 🙂

Kadhi Chawal

 

There is something about kadhi chawal that defines comfort to me! Whether it is those delicious pakoras which mom puts into them or just the simple spices, I don’t know. Kadhi has so many forms all over India. Isn’t it amazing how we all have used curd in some form or the other in our diets. While most of the world has just started to realise the amazing benefits of having curd everyday, Indians definitely have had it as an integral part of their diet since time immemorial!

Whether it is the coconut based mor kuzhambu or the jaggery laced kadhi from Gujarat, each is so unique in its taste and so delicious! Have them with rice and a piece of papad, and trust me, your meal is just so perfect!

 

 

I have so many fond memories of Kadhi Chawal growing up as a child. It was one dish I would always look forward to. Whenever mom made it, I used to wait to take some rice on the plate, add a ladle full of kadhi with some pakoras on it and dig into the plate with gusto. I was one of those kids who loved eating kadhi chawal any time. In fact, I am still like that. And just before I give you the recipe to the traditional kadhi, do try making some Moongra kadhi if you can lay your hands on fresh moongra. You will be licking your plate clean 🙂

Kadhi Chawal

Kadhi Chawal is one of those dishes which define comfort and mom's love to me! A delicious way to incorporate some curd in your diet! 
Print Recipe Pin Recipe
Course Main Course, Main Dish
Cuisine Indian, north indian, punjabi

Ingredients
  

for the kadhi

  • 3 cups Curd Sour
  • 1 cup Gram flour besan
  • 2 - 3 cloves
  • 3 - 4 black peppercorns
  • 1 elaichi badi
  • 1 tsp methi seeds
  • 1 tsp mustard seeds (sarsoon not rai)
  • 2 - 3 green chillies
  • 1 tsp turmeric
  • to taste salt and chilli powder to taste.
  • 2 tsps oil
  • handful coriander leaves to garnish

for the pakoras

  • 1 cup gram flour
  • 1 onion chopped
  • 1 cup mixed vegetables chopped (optional)
  • 1/2 tsp dhaniya powder
  • 1 / 2 tsps garam masala
  • to taste salt and chilli powder to taste.
  • oil for frying

Instructions
 

  • For the Kadhi
  • Beat the sour curd and the besan together. You can use a blender or mix them using the whipper.
  • Heat the oil and add mustard seeds.
  • When they start to crackle add methi seeds and the rest of the sabut masalas.
  • Fry for about 2 minutes and when they start to brown, add chilli powder and turmeric.
  • Add the sour curd and besan mixture and keep stirring for 5 mins.
  • Let it simmer for about 30- 45 minutes stirring in between till it leaves a nice aroma
  • In the mean time, get your pakoras ready.
  • For the Pakoras:
  • Mix all the ingredients together and deep fry in hot oil.

Notes

Interestingly. this is where I have found a way to keep this healthier and avoid the deep frying (that is all I can thing of these days, N is so scared that I will change the way all his favorite food look and taste 😛 ) coming back to point, I make the batter a little thicker than normal and instead of deep frying them, I fry them using a non stick paniyaram pan... uses much less oil.
  • Now add the pakoras to the kadhi simmer for about 2 mins.
  • garnish with corriander leaves and serve with steamy hot rice.
 
 
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

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Comments

  12. Meira says

    South has a version of it called ‘Mor Korumbhu’ which , I feel, is exactly opposite kadhi ….not nice at all 😀
    Kadhi is yum no doubt 😀

    Reply

  13. umsreflections says

    Arre Meira, Come to my home and I’ll treat you to the best Mor Kozhambu in the world. Its indeed one of the delicious dishes in South Indian Cuisine. 🙂

    Reply

  14. umsreflections says

    Thats the recipe I’ve been looking for – Kadhi, the traditional one. Thanks a ton Monika – now, it’ll happen quite often at my home !!!!

    Reply

  16. Phoenixritu says

    Monika, if the curd is not sour, I just add juice of one lemon and it works. Otherwise I follow the same recipe. I add dry methi leaves to the pakoras. Yummy.

    Reply

  21. monikamanchanda says

    depends on what diet are u following… in the diet i follow (rather used to 🙁 ) it usually no no because i am milk products mostly…. else besan is healthy and curd is too

    and it becomes ok if u have it with steamed brown rice rather than jeera rice i guess

    Reply

  23. Writerzblock says

    The sound of Kadhi Chawal brings back lovely lovely memories of my days in Pune. Thanks for sharing the recipe, Mon!!

    Reply

  24. Smitha says

    Wow! That does sound mouth watering! And reminds me that I have not made it since ages.. In my craze to keep oil levels low, I even try baking the pakoras – but of course, it never tastes as good 🙁 Will try this out, the next time I make Kadhi chawal.

    Reply

  32. monikamanchanda says

    ya its not difficult at all…. and yes that paniyaram trip is very dear to my heart lets me eat a lot of things that otherwise couldnt have

    Reply

  34. monikamanchanda says

    oh dont even remind of what all i have tried smitha, baking… steaming… steaming followed by baking… but sigh no results till i hit this one 😀

    its also not 100% that but close enough I also make koftas like this now

    Reply

  41. Tara says

    uff.. you crazy girls.. some amt of oil/ghee is needed man..

    I love kadi chawal too.. this is one of the must have’s when i visit mom or mil..

    i liked sindhi kadi too.. hv to ask my friend the recipe so that i can try it too.

    Reply

  43. monikamanchanda says

    ha ha ha tara I agree with that but we do get that some amount in the veggies and all we make deep fried is not really required

    he he

    and yay i love the sindhi kadhi too and make it too often let me post the recpoe soon

    Reply

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