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by Monika

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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 πŸ™‚

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 πŸ™‚

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!Β 
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 πŸ˜› ) 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 onΒ twitter,Β instagramΒ orΒ 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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Indian Curries & Sabjis// Mains// Vegetarian45 Comments

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Comments

  1. shilpadesh says

    November 21, 2009 at 2:23 am

    Me first! I love kadhi chawal….love love…..sigh! I am going to go home and cook kadhi for dinner for sure.

    Reply
  2. Goofy Mumma says

    November 21, 2009 at 3:17 am

    Whats the difference between sarson n rai? And thanks for teh recipe, i love this dish!!

    Reply
  3. Vinod Sharma says

    November 21, 2009 at 9:00 am

    Mouthwatering stuff!

    Reply
  4. Parul Jain says

    November 21, 2009 at 9:03 am

    hmmm.. I just love garma garam Kadhi chawal, with lots of pakodis
    Thanks for sharing the recipe !!

    Reply
  5. Swaram says

    November 21, 2009 at 10:25 am

    Su loves Kadhi a lot .. thanks for the recipe Mons; wil try it soon πŸ™‚

    Reply
  6. monikamanchanda says

    November 21, 2009 at 10:42 am

    πŸ™‚ me too shilpa I love love love it

    and i am also making it for lunch today

    Reply
  7. monikamanchanda says

    November 21, 2009 at 10:43 am

    its the size of the mustard seeds… big ones are sarsoon and small ones rai
    and u online darling?

    Reply
  8. monikamanchanda says

    November 21, 2009 at 10:43 am

    thank u sir πŸ™‚

    Reply
  9. monikamanchanda says

    November 21, 2009 at 10:43 am

    welcome Parul dear

    Reply
  10. monikamanchanda says

    November 21, 2009 at 10:44 am

    try and let me know if he liked it

    Reply
  11. hitchy says

    November 21, 2009 at 11:04 am

    Oh boy !!!! πŸ˜› πŸ˜› πŸ˜› πŸ˜›

    Reply
  12. Meira says

    November 21, 2009 at 11:21 am

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

    Reply
  13. umsreflections says

    November 21, 2009 at 1:02 pm

    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. πŸ™‚

    Reply
  14. umsreflections says

    November 21, 2009 at 1:03 pm

    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
  15. masood says

    November 21, 2009 at 2:02 pm

    Yummm!!! Is this diet friendly? πŸ˜‰

    Reply
  16. Phoenixritu says

    November 21, 2009 at 2:08 pm

    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
  17. monikamanchanda says

    November 21, 2009 at 6:08 pm

    couldnt say anything is it?

    ha ha ha

    Reply
  18. monikamanchanda says

    November 21, 2009 at 6:09 pm

    ya i have had it… and i have to agree kadhi is much yummier πŸ˜€ πŸ˜€

    Reply
  19. monikamanchanda says

    November 21, 2009 at 6:09 pm

    my mil makes it pretty well too

    but nothing beats the punjabhi kadhi πŸ˜€ πŸ˜€

    Reply
  20. monikamanchanda says

    November 21, 2009 at 6:10 pm

    welcome uma i hope u like it

    Reply
  21. monikamanchanda says

    November 21, 2009 at 6:12 pm

    depends on what diet are u following… in the diet i follow (rather used to πŸ™ ) 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
  22. monikamanchanda says

    November 21, 2009 at 6:13 pm

    yes yes the methi leaves the smell the taste… wow

    Reply
  23. Writerzblock says

    November 21, 2009 at 9:00 pm

    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

    November 22, 2009 at 3:25 am

    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 πŸ™ Will try this out, the next time I make Kadhi chawal.

    Reply
  25. JustAgirl says

    November 22, 2009 at 4:56 am

    Oh wow… I love kadhi and I can never make anything which even tastes like kadhi πŸ™

    Reply
  26. Pixie says

    November 22, 2009 at 7:10 am

    interesting!!
    Looks yummy!

    Will try it out for sure! πŸ™‚ πŸ™‚

    Reply
  27. chandni says

    November 22, 2009 at 4:45 pm

    kadhi chawal is my favourtie food!

    Reply
  28. Reema says

    November 22, 2009 at 5:30 pm

    somehow I never liked kadhi. πŸ™

    Reply
  29. Swati says

    November 23, 2009 at 10:19 am

    Drooooooooooooling

    Reply
  30. suma says

    November 23, 2009 at 1:37 pm

    mmmmmmm….i should try this out soon…

    i too use the paniyaram pan for everything deep fried…

    Reply
  31. Poppy says

    November 24, 2009 at 12:09 pm

    Mmmm sounds and looks delicious. Must try it – it’s looks very easy! And the paniyaram tip – priceless!

    Reply
  32. monikamanchanda says

    November 24, 2009 at 8:28 pm

    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
  33. monikamanchanda says

    November 24, 2009 at 8:29 pm

    awww u were in pune? studies?

    Reply
  34. monikamanchanda says

    November 24, 2009 at 8:30 pm

    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 πŸ˜€

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

    Reply
  35. monikamanchanda says

    November 24, 2009 at 8:30 pm

    aathira try this one or come home πŸ™‚

    Reply
  36. monikamanchanda says

    November 24, 2009 at 8:31 pm

    let me know if u like it

    Reply
  37. monikamanchanda says

    November 24, 2009 at 8:32 pm

    i know i know u have tweeted and made me green enough no of times πŸ˜›

    Reply
  38. monikamanchanda says

    November 24, 2009 at 8:33 pm

    i know my sis also doesnt eat it

    Reply
  39. monikamanchanda says

    November 24, 2009 at 8:33 pm

    he he he

    Reply
  40. monikamanchanda says

    November 24, 2009 at 8:33 pm

    same pinch suma πŸ™‚

    Reply
  41. Tara says

    December 4, 2009 at 7:35 pm

    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
  42. Tara says

    December 4, 2009 at 7:39 pm

    hey, am wondering how is this pan used for making pakoras.. can u illustrate please?

    Reply
  43. monikamanchanda says

    December 9, 2009 at 5:08 pm

    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
  44. monikamanchanda says

    December 9, 2009 at 5:09 pm

    ha ha ha may be in the next post πŸ˜€

    Reply
  45. lisa says

    March 23, 2010 at 1:06 am

    Very delicious and tempting πŸ™‚

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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