Being a Sikh, Buttermilk Kadhi is one of our favourite dishes in Punjab, cherished and enjoyed by all in our family. In Kadhi, the fritters (pakora) can be made with gram flour mixed with spices, as my grandmother used to make or with onions. I prefer to make pakora with chopped onions and potatoes for a crunchier texture and taste. While most people use yogurt for making kadhi, I use buttermilk, which gives it a...
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Pour buttermilk in a deep and heavy-bottomed utensil. Add gram flour, red chilli powder, turmeric, salt, coriander powder, ginger, green chillies, fenugreek seeds and dried fenugreek leaves. Mix well with a hand mixer. There should be no lumps.
Add 1.5 cups of water and 1tbsp oil and mix well.
Place the utensil on high flame. Constantly stir the mixture till it starts boiling.
Reduce the flame to low-medium heat and allow the kadhi mixture to simmer for atleast 30-40 minutes. Keep stirring at regular intervals. After atleast 40 minutes, turn off the flame. The longer the kadhi is cooked, the better it tastes.
Mix chopped onions, potato, salt, red chilli powder, coriander seeds and gram flour in a mixing bowl.
Add water gradually to bind the mixture and form a thick batter.
Heat oil in a heavy-bottomed deep pan or kadhai on medium heat. To check if the oil is ready for frying, put a small portion of the batter in it. It should immediately come to the surface.
Take small portions of the fritter mixture and shape it into lemon-sized balls.
Carefully place the balls into the oil and let them fry for a minute. Then turn them with a slotted spatula or a metal sieve and fry the balls until golden from all sides. When done, take them out and put them in the Kadhi.
Heat oil in a small pan on medium heat. Add asafoetida and mustard or cumin seeds. Let them splutter.
Then add the curry leaves and dry red chillies. Stir for a few seconds.
Turn off the flame and add Kashmiri Red Chilli Powder and mix well.
Add the tempering into the Kadhi. Add garam masala powder and check the seasoning and adjust to taste. Add more salt or red chilli powder if required. Stir and cook the kadhi for 5-10 minutes on medium flame.
Garnish with fresh coriander. Serve hot with tandoori roti, paratha, or rice.
Kadhi should not be too liquidy or too thick.
The buttermilk used for Kadhi should be sour for better taste.
You can replace buttermilk with sour curd. If sour curd is not available, keep normal curd at room temperature for a few hours.
Kadhi has a signature tangy and sour taste. To make the Kadhi sourer, add some lemon juice once cooked.
For pakoras, you can omit the thinly sliced onions and potatoes and only make the fritters with gram-flour and spice mix.
Pakoras can be made beforehand (upto a day in advance).
For tempering, you can also use mustard oil or ghee.
How can I adjust the consistency of my buttermilk kadhi if it becomes too thick?
If your buttermilk kadhi turns out too thick, simply add a little water or extra buttermilk and simmer it on low heat until it reaches your desired consistency. This will help maintain the dish's creamy texture.
Is buttermilk kadhi suitable for a gluten-free diet?
Yes, buttermilk kadhi is gluten-free as it is primarily made with gram flour (besan), which is naturally gluten-free. This makes it a great option for those with gluten sensitivities or celiac disease.
What are some good side dishes to serve with buttermilk kadhi?
Buttermilk kadhi pairs wonderfully with steamed rice or roti. For a more elaborate meal, you can also serve it with vegetable pulao or jeera rice. Adding a side of pickles or salad can enhance the meal further.
Can I make buttermilk kadhi without pakoras, and how would it affect the dish?
Absolutely! You can enjoy buttermilk kadhi without pakoras for a lighter meal. While the kadhi will still be flavorful and tangy, the absence of pakoras means you'll miss the added crunch and heartiness they provide.
How should I store leftover buttermilk kadhi, and how long will it last?
You can store leftover buttermilk kadhi in an airtight container in the refrigerator for up to 2-3 days. When you're ready to enjoy it again, simply reheat it on the stove, adding a splash of water or buttermilk if needed to restore its consistency.
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